The combination of mushrooms and peas in a delicately flavoured tomato gravy is delicious. This is a dish that I fell in love with when I was a young girl. I loved the version of this curry sold at a restaurant called Chic Fish near my home. I have experimented till I have managed to get the same taste and texture.
Peas 1 cup, fresh or frozen
Button mushroom 250 g, sliced
Onion 1 large, roughly chopped
Tomatoes 2 large, roughly chopped
Garlic 4 cloves
Ginger 1” piece
Green chillies 2, sliced on a slant
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tbsp
Salt to taste
Coriander leaves for garnish
Cream 1 tbsp for garnish
Grind the onion, tomato, garlic and ginger to a fine paste.
Pour oil into a hot wok and add the cumin seeds. When they stop sputtering, add the ground paste. Sauté till oil begins to leave the sides of wok.
Add the red chilli powder and turmeric powder. Fry for 1 minute on medium heat.
Add the peas and mushrooms. Add salt and 1 cup water. Bring to a boil and reduce the heat. Cover and cook for 5-8 minutes till the peas and mushrooms are cooked. The gravy would have thickened as well.
Take the curry into a serving dish and garnish with the cream, coriander leaves and sliced green chillies.
Serve hot with rice or bread.
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