Mushroom Green peas curry

Sautéed mushrooms, potatoes and peas in a mild tomato cashew gravy.

Course: Side dish                         Cuisine: Indian                           Yield:16 servings

Preparation Time:10 min                         Cooking Time:20 min

  1. Green peas-1 cup
  2. Sliced Button mushrooms-1 cup
  3. Diced potatoes-1/2 cup
  4. Green chili-2
  5. Ginger garlic paste-1 tsp
  6. Diced tomatoes-2 cups
  7. Minced garlic-1 tbsp.
  8. Salt-2 tsps.
  9. Pepper-1 tsp
  10. Cashew paste-1-2 tbsps.
  11. Turmeric powder-1/2 tsp
  12. Red chili powder-1 tbsp.
  13. Coriander powder-1/2 tbsp.
  14. Garam masala-1 1/2 tsps.
  15. Mustard seeds-1 tsp
  16. Curry leaves-4-5
  17. Coconut oil/veg oil-2 tbsps.
  18. Chopped cilantro leaves-1 tbsp.


  1. Cook the potatoes and peas in boiling water and drain and keep them aside.
  2. Heat some oil in a pan.
  3. Pop some mustard seeds and curry leaves in the oil.
  4. Add the minced garlic,1 tsp ginger garlic paste and once golden brown add the diced tomatoes.
  5. Sprinkle some salt and turmeric and sauté tomatoes till thoroughly cooked.
  6. Add the spice powders and sauté well till oil separates from the masala.
  7. Now add the mushroom and mix well. Cover and cook for about 5 mins.
  8. Soak some cashews in hot water for about 5 mins. Once the cashews are soft drain the water.
  9. Grind the soft cashews with heavy cream to make a thick cashew paste. Make sure it doesn’t have any lumps.
  10. Add this cashew paste into the. masala and mix well.
  11. Now add the potatoes and peas and let them cook for about 5 mins on medium heat.
  12. Remove from heat and garnish with some cilantro and serve hot.

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