Saturday 8 August 2015

Mushroom peas Masala / Mushroom Peas Curry

Mushroom peas masala is rich and delicious north Indian special dish. Cashew nut is a key ingredient in this dish to give it a rich taste.  Try to use fresh mushrooms for best taste.

This gravy suits well for chapathi, roti and any flavoured rice variety.

Try this; I am sure everyone in your family will like this, especially your kids! 


Button mushroom - 200 to 250 gms (clean in warm water and cut into bite sized pieces)
Green peas - ½ to 1 cup ( I used frozen peas)
Onion - 1 (finely chopped)
Kashmiri red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - ½ to ¾ tsp
Salt - to taste
Sugar - ½ tsp

Kasurimethi - 1 tsp
Coriander leaves - to garnish

To Grind:

Ginger - 1½ inch piece
Garlic - 5 to 6 cloves
Tomatoes - 2
Cashew nuts - 10 to 15 (soak it for 20 minute in warm water)

For seasoning:
Oil - 1 tbsp
Butter - 2 tsp
Cinnamon - 1
Jeera / cumin seeds - ¾ tsp


Grind tomato, ginger, garlic and cashew nut (soaked)  with water to a fine paste; keep aside.

Heat oil / butter in a pan; add cinnamon and cumin seeds. 

Once it crackles, add finely chopped onions and sauté.

Once the colour changes add tomato mixture along with kashmiri chilli powder, coriander powder, sugar and salt.

Add ½ cup water if necessary and Close the the pan and allow to cook for 5 minutes in medium flame.

Now add  mushroom and green peas, mix well.  Close the pan with the lid and allow to cook in medium flame for 7  to 10 minutes or till the oil separates.

Garnish with kasurimethi and corriander leaves.

Your Mushroom Peas Masala is now ready to be served hot!

This will be a best accompaniment for all Indian flat breads and with pulao varieties.


You can also add ¼ to ½ cup milk or 1 or 2 tbsp cream at last to give creamy texture to the dish.

you can also grind cashew nuts separately and add it to the gravy.

Sugar is added to balance the acidity of tomatoes.

Adjust the water quantity and spice level to suit your taste.


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