Mushroom peas curry

Mushroom and peas cooked in onion, tomato gravy along with cashews ,coconut cream and some spices. Serve hot with Naan or roti

Prep time:8mins
Cook Time:20mins
Serves -2-3

1 cup Organic white mushroom(wash, bring 1/2 cup water to boil with pinch of turmeric and salt. Blanch and set aside.)
1/2 cup green peas
6 to 8 Cashews (soak them in water and blend into smooth thick paste.)
1 medium onion finely chopped
2 medium tomatoes puree
1/2tsp ginger garlic paste

For Seasoning:
1/2tsp Garam masala
1/2tsp red chili powder
Salt to taste
1tsp oil
1tsp coconut cream(for garnish) or fresh cream(optional)

1)Heat in a pan with oil add onions, turmeric, salt, ginger garlic paste  cook until they are translucent.
2)Add tomato puree and cook for few minutes, add the seasoning ingredients. Mix well.
3)Add green peas, mushrooms, cashew paste and cook it covered for 5 minutes on low flame.
4)Switch off the stove and garnish with coconut cream or fresh cream and serve hot with Naan or roti.

-If you’re using frozen peas make sure you thaw in a microwave on high heat for couple of minutes.
-Coconut cream is similar to coconut milk but a thicker version it allows to balance the spices used in the dish.

4 Comments Add yours

  1. Looks delicious! I love the idea of thickening the sauce with cashews.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.