Craving a flavorful and vibrant curry but short on time? This restaurant-style Pea Mushroom Curry recipe delivers the rich, aromatic taste of your favorite Indian takeout, all from the comfort of your own kitchen. Forget complicated techniques and lengthy ingredient lists; this recipe focuses on simplicity and maximum flavor, using readily available ingredients to create a dish that’s both satisfying and surprisingly easy to master. It's the perfect weeknight meal or a delightful addition to your weekend spread.
Forget spending a fortune on takeout! This recipe offers a delicious alternative, showcasing the delightful combination of sweet peas and earthy mushrooms in a creamy, subtly spiced sauce. Whether you're a seasoned curry cook or a complete beginner, this recipe is designed to guide you step-by-step through the process, ensuring a delicious result every time. Let’s dive into the detailed instructions and create this incredible Pea Mushroom Curry together.
Tools Needed
- Pan
- Vessel
Ingredients
- Mushrooms: 200 grams
- Turmeric powder: 1/2 teaspoon
- Kashmiri red chili powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Cashew nuts: 7-8
- Tomatoes: null
- Mustard oil: 4 tablespoons
- Cinnamon stick: 1 inch
- Big cardamom: 1
- Small cardamoms: 2
- Cloves: 4
- Bay leaves: 2
- Cumin seeds: 1/2 teaspoon
- Onions: 3
- Ginger: 1 inch
- Green chilies: 3-4
- Sabzi Masala: 1 1/2 teaspoons
- Coriander powder: 1 1/2 teaspoons
- Peas: 1 cup (fresh or frozen)
- Water: 1-1 1/2 cups
- Garam masala: 1 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 tablespoon
- Coriander leaves: finely chopped
Step-by-Step Instructions
Step 1. Prepare Mushrooms and Base Sauce
- Wash and cut mushrooms into 3-4 parts.
- Marinate mushrooms with turmeric powder, Kashmiri red chili powder, and salt.
- Make tomato and cashew puree.
- Heat oil in a pan and fry marinated mushrooms until golden brown.
- Add more oil to the pan and sauté whole spices (cinnamon, cardamom, cloves, bay leaves, cumin seeds).
- Add onion, ginger, and green chili paste; fry until color changes.
- Add turmeric powder, Sabzi Masala, Kashmiri red chili powder, and coriander powder; fry well.
- Add tomato and cashew puree; cook for 2-3 minutes.
Step 2. Combine and Simmer
- Add peas and cook for 2 minutes.
- Add water to adjust gravy consistency.
- Cook for 3-4 minutes.
- Add fried mushrooms.
- Add salt to taste and cook for 3-4 minutes.
Step 3. Finish and Serve
- Add garam masala, crushed Kasuri Methi, and chopped coriander leaves.
- Cover and let it sit for 2 minutes to allow flavors to blend.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Fry the mushrooms to enhance color and absorb salt.
- Fry the onion and spice paste well for better flavor.
- Fry spices well for a tastier vegetable.
- Stir frequently to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use frozen peas and mushrooms?
Absolutely! Frozen peas and mushrooms work perfectly in this recipe. Just make sure to thaw them completely before adding them to the curry.
2. How can I adjust the spice level?
Easily! Start with less chili powder or green chilies, and add more to taste as you go. You can also omit the chilies entirely for a milder curry.
This restaurant-style Pea Mushroom Curry recipe proves that delicious, authentic flavors don't require hours in the kitchen. Enjoy the satisfying taste of this simple yet impressive dish, perfect for a weeknight meal or a special occasion. Now go ahead and impress your family and friends with your newfound culinary skills!