Mushroom And Green Peas Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 2.Add chopped mushrooms and cook until they release their moisture and turn golden brown.
• STEP 3.Add green peas, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Add tomato puree and cook until the raw smell disappears.
• STEP 5.Add water and simmer the curry for 10-15 minutes until the flavors meld together.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use a mix of different mushrooms like button mushrooms, cremini mushrooms, or shiitake mushrooms for added flavor.
• If you prefer a spicier curry, you can increase the amount of red chili powder or add some chopped green chilies.
• For a creamier texture, you can add a splash of coconut milk or cashew paste to the curry.

Storage and Serving

• Leftover mushroom and green peas curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry with steamed rice, jeera rice, or roti for a complete meal.