Mushroom peas spring onions curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
  • Mushrooms – 1.5 cup, chopped in 1 inch
  • Peas – 1 cup
  • Oil – 2 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 1 cup, chopped finely
  • Spring onion – ½ cup, chopped
  • Tomato – 1 cup, chopped finely
  • Garlic – 4, Minced finely
  • Ginger – 1 inch, minced finely
  • Green chilly – 2, finely chopped
  • Turmeric – ¼ tsp
  • Chilly powder – 1 tbsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Garam Masala – 1 tsp
  • Dry methi leaves – 2 tsp, crushed
  • Lime, coriander leaves and Spring onions - Garnish
  1. Heat oil in a large heavy bottomed non-stick skillet over medium heat, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the spring onions, ginger, garlic. Give it a stir till raw smell disappears for a minute.
  2. Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
  3. Now add the Mushroom, and give a good stir for 2 minute. Now add the peas and Mix well.
  4. Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 4 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
  5. Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The mushroom and peas should be nicely cooked and have the flavors deep in it.
  6. Garnish with coriander leaves, spring onions and squeeze in some lime.
. Be careful when adding water, it might become mushy if you add more water.
Recipe by Relish The Bite at