Simple quick stir fry of Mushroom, peas and spring onions flavoured with aromatic Indian spices.
This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I cook a lot of mushroom recipes; it is one of the best vegetarian side dish curries. I know paneer is the best 😉 but when I want to have it with less fat, I just make with the mushroom with no cream, cashew or anything. I love the flavor of scallions/ green onion flavor. I love to add them to my gravies and even rice.
Other interesting North Indian curries: Roasted Bell Pepper Gravy / Shimla Mirch ka salan, Aloo Rasedar Recipe, Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala ,Saag Aloo Capsicum / Spinach Potato Pepper, Malai Pepper Mushroom, Baby Corn Makhani
- 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
- 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.
- Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
- Now add the Mushroom, and give a good stir for 2 minute. Now add the peas and Mix well.
- 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
- 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.
- Garnish with coriander leaves, spring onions and squeeze in some lime.
Taste great with paratha, parotta, roti or plain rice or peas pulao or Veg fried rice.
This is such an elegant gravy suganya..Drooling at this.
Thank you Sathya 🙂
Simple curry, a great side for parthas… nice recipe Sunganya!
Thank yOu Mullai 🙂
This looks so perfect and yummy:)
Thank you Kushi 🙂
Looks absolutely delicious and yummy..
Thank you Fareeha!
This is just a fantastic recipe. It’s sooo easy but soooo tasty