For today’s lunch I have Mushroom and Peas Masala in a simple, humble quick curry with plain home made, whole wheat paratha. I love mushrooms and I think it gets pretty underutilized in our regular Indian cuisine. Instead of just having mushroom for breakfast why not have in main course in gravies as well! And yes this is a 100% glutenfree and vegan recipe too.
For this Mushroom and Peas Masala curry, I have used regular button mushrooms but you can choose to try other types of mushrooms as well.
Do give this a try and let me know your experience as well.
Dhingri Matar Curry
Dhingri Matar Curry (Mushroom and Peas Masala)
Blend the cashew nuts and poppy seeds to a smooth paste by using not more than a tbsp of water.
Heat oil in a pan/wok. Add cumin seeds and let them crackle for few seconds before adding the chopped onion.
Add the ginger garlic paste and the green chilli and saute them till the raw odor disappears.
At this stage add the peas and stir for 3 to 4 mins.
Add the sliced mushrooms on medium flame and fry for a couple of minutes.
Add the spices - turmeric, red chilli powder, chopped tomatoes, little salt and pinch of sugar (to balance the taste). Let it cook on low to medium flame for 5 mins.
Stir in the cashew-poppy seeds paste, kasuri methi and garam masala and mix well. Let everything cook well.
Add the milk and let the curry thicken. Let it simmer for few minutes on low heat.
Garnish with fresh coriander leaves and serve hot with rotis or parathas. You can even top it with fresh cream (if desired)
This goes perfect with roti, paratha or even jeera rice