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This is an excellent curry that goes well with roti or chapati. Mushrooms adds that earthiness to the gravy. Its lite, filling and dum-da-dum-dee-delicious. I use fresh peas in this recipe.
Here is how I do it.
Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
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Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, mushrooms reduced to half the size and the mixture nice and brown.
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Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
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Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom. Repeat with me. Consistency should be semi-dry.
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Once the mixture is well cooked and semi dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves. Serve hot with roti / chapati.
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- 200 grams Mushrooms
- 200 grams fresh Peas
- 3 tablespoon Oil
- 1 heaping teaspoon kasuri methi
- 1 inch piece ginger, finely minced
- 2 medium onion, finely chopped
- 4 tomatoes
- 1 teaspoon turmeric powder
- 2 teaspoon pepper powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ½ cup milk
- Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
- Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
- Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
- Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
- Once the mixture is well cooked and semi dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
- Serve hot with roti / chapati.