Green Peas Mushroom Curry
Simple and breezy curry for chapatis. This is a vegetarian version of my egg and peas curry that I posted earlier.Mushrooms are versatile and can be used to make both mild and spicy curries. I love to cook it just like chicken curry and the
subtle mild flavor of mushrooms and the roasted spices complement each
other so well. This is a rich and flavorful gravy with coconut milk, tomatoes and cashew nuts. Try this,you will surely love
Frozen green peas- 1 1/2 cup
Mushrooms- 8 0z.
Onion- 1 medium
Tomato puree- 3/4 cup
Cashew nuts- 10-12
Ginger garlic paste- 1 tsp
Coconut milk thick-3/4 cup
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Ghee- 1/2 tsp (optional)
oil- 2 tsp
salt and pepper to taste
Soak cashew nuts in 1/2 cup of warm water for half an
hour(or you can put cashews into boiling water for two minutes,drain and
then wash with cold water if you want it quick). Make a smooth paste.
Make a puree of tomatoes and finely chop onions. Dry roast the spice powders in very low flame for 1 minute and set aside.
Heat oil in a pan and stir fry the mushrooms. Season with salt
and pepper and saute till the juice is reduced and the mushrooms change color to
light brown. Drain out and keep aside. In the same pan more oil or ghee and chopped onions. Saute till golden brown. Add ginger garlic paste and after a minute tomato puree and cashew nut paste. Saute till oil separates. Add all the roasted spice powder and green peas. Add coconut milk and warm water to adjust consistency. When green peas is cooked and the sauce is reduced add the fried mushrooms and simmer for two minute. Finally
garnish with coriander leaves.
Hope you will all enjoy..