Mushroom curry , south indian mushroom peas curry could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.11 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 222 calories, 8g of protein, and 15g of fat each. 1943 people have tried and liked this recipe. It is brought to you by Veg Recipes of India. It works well as a side dish. It is an affordable recipe for fans of Indian food. Head to the store and pick up garam masala, mustard seeds, raw cashews, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Mushroom Curry | How to make Simple Mushroom Curry, South Indian Vegetable Curry, and South Indian Eggplant (Aubergine) Curry.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

Ingredients:

Equipment:

Cooking instruction summary:

boil the peas. strain and keep aside. reserve the stock if using fresh peas.heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.then add the cumin, fenugreek and urad dal.fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.now add chopped onions. fry the onions till light brown,add the ginger-garlic paste or crushed ginger-garlic.fry till the raw smell of the ginger-garlic goes away.now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.add the cashew-coconut paste along with curry leaves.stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.let the curry come to a boil. now add the mushrooms and peas.add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.serve mushroom peas curry hot, garnished with some coriander leaves.

Step by step:

1. boil the peas. strain and keep aside. reserve the stock if using fresh peas.heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.then add the cumin, fenugreek and urad dal.fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.now add chopped onions. fry the onions till light brown,add the ginger-garlic paste or crushed ginger-garlic.fry till the raw smell of the ginger-garlic goes away.now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.add the cashew-coconut paste along with curry leaves.stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.let the curry come to a boil. now add the mushrooms and peas.add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.serve mushroom peas curry hot, garnished with some coriander leaves.

Nutrition Information: