Mushroom Peas Curry/ Mushroom Peas Kurma

Mushroom & Peas Curry will make a good side dish to chappathi or paratha. This is a simple recipe, which has a standard kurma base. Instead of mushroom and peas, you can add any combination of vegetables that you like.
You can also check out my other Mushroom curry – ‘Mushroom Masala

Mustard 1/4 tsp
Urad dhal 1/4 tsp
Cinnamon 1″ stick
Cloves 3
Bay leaf 1
Onion 1, finely chopped
Curry leaves 1 Sprig
Ginger garlic paste 1 tsp
Tomato 1, finely chopped
Chilli powder 1&1/2 tbsp
Coriander powder 1 tbsp
Mushroom 2 cup, chopped
Peas 1 cup
Coconut 3 tbsp, grated
Salt required
• In a wide pan, sauté the chopped mushrooms till they are half cooked or crunchy.
• Boil peas in required water for few minutes. Drain it in a colander and keep it ready.

1.Take a vessel. Heat little oil. Add mustard, urad dhal, cinnamon, cloves & bay leaf. Add onions and curry leaves. Sauté it to golden brown. Next add ginger garlic paste.
2. Add the chopped tomatoes.
3. Then add chilli powder & coriander powder. Sauté it for few minutes.
4. Grind grated coconut with little water to a paste. Toss it in to the curry.
5. Add a cup of water. Adjust salt taste. Let it boil.
6. Add the sautéed mushroom and boiled peas. Cook at medium heat for few minutes.

7. Switch off the stove when the desired consistency is reached.
8. Serve hot with any Indian flatbread.


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