Last couple week’s I wanted to make a creamy curry recipe but was just being lazy. As I consume more vegetables than rice, I am constantly looking for variations in my recipes. But most often I windup making cabbage soup. So searching online I came across a south Indian Mushroom and Pea’s Recipe that I altered to my taste and made it more efficient.
This recipe calls for first sauteing the vegetables separately and then cooking it in the curry. Secondly the curry is made by grinding coconut and cashews, I added some heavy cream towards the end. The cream tones the spiciness if you do not like spicy foods. Also as and Indian we love pasta but with a tad bit of spice, this is another way you can use the creamy Mushroom Pea Curry.
16 oz of white/brown mushrooms
2 cups fresh/frozen peas
1 medium onion chopped
1 medium tomato chopped
3 cloves garlic
1/2 cup fresh/frozen grated coconut
10-12 cashew nut’s
1/2 tsp of turmeric powder
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/4 tsp of fenugreek seeds
1 tsp of grama masala
1 tsp of coriander powder
1.5 cups of water
pinch of sugar
Salt to taste
1/4 tsp of chili powder (optional)
3 tbsp of cold heavy cream (optional)
Wash the mushrooms and cut them into quarters, length wise.
Grind coconut, ginger, garlic and cashews to a paste, keep aside.
Heat oil in a pot and add the mustard, cumin and fenugreek seeds till it splutter. Next add the chopped onions and saute till soft.
Follow with chopped tomatoes till they soften then add the turmeric, chili, garam masala, coriander powder and saute for 1 to 2 minutes. Next add the ground paste, saute for 2-3 minutes. Add the water, salt and sugar cover and bring the curry/gravy to a boil.
Finally add the peas and mushrooms, check on seasoning and cook on medium heat for 10-15 minutes covered. Finally add cold heavy cream for the last-minute or two.
Garnish with curry leaf or fresh chopped cilantro/coriander.
Enjoy with plain rice, roti or bread.