Go Back
mushroom peas curry
Print Recipe
5 from 1 vote

Mushroom Peas Curry

Tomato Cashew based creamy curry with mushroom and green peas. Make for a comforting side to serve with nan or rice.
Course: Main Course
Cuisine: Indian
Author: Madhavi


  • Button Mushrooms – about 20 sliced

  • 1 cup Green Peas

    forzen, thawed
  • 1 medium onion

  • 3 ripe tomato
  • 1 tsp ginger garlic paste
  • ¼ cup cashew
  • 1 tsp tomato paste optional, definitely use it if the tomato is not ripe
  • ½ tsp turmerc powder
  • 1 tsp coriander powder or to taste
  • ½ tsp red chilly powder or to taste, i used kashmiri red chilly powder
  • ½ tsp garam masala
  • ½ cup water or more
  • salt to taste
  • lemon juice to taste
  • chopped coriander leaves for garnish
  • 2 tbsps oil + 2 tsp oil


making onion-tomato-cashew paste-

  • Heat a table spoon of oil in a pan. Add the onion and cook till soft.
  • Add the ginger garlic paste and cook for a minute.
  • Add the tomato and cashew and cook till tomato turn mushy.
  • Turn the stove off and wait few minutes for the mixture to cool.
  • Use a immersion blender to make a puree of the mixture.
  • You can also transfer the cooled the mixture to a blender and make a paste. Hold the lid tightly to avoid spilling.
  • Slice the mushroom and saute them in a two tea spoons of oil. Mushroom will release water initially, but the water will be eventually absorbed. Set a side.

making the curry -

  • Heat a table spoon of oil and add the tomato cashew paste and cook for 5-10 minutes, till it thickens slightly and oil oozes out.
  • Add the green peas, turmeric powder, coriander powder, garam masala, red chilly powder and salt.
  • Cook the masala for a minute. Now add the mushroom and cook for 5 minutes.
  • Add water and bring it to a boil. Simmer the curry for ten minutes till you get the desired consistency. You may want to adjust the amount of water used.
  • Check for seasoning and finally add lemon juice and coriander leaves.
  • Serve the mushroom peas curry with naan and rice.