Mushroom Peas Curry. Simple, flavorful, and it can be prepared in minutes. This mushroom peas curry is one of the delicious North Indian curries that use mushrooms. It can easily be converted into a vegan and gluten-free dish, and this curry goes well with any grain or bread. If you have visited any Indian restaurants, Mushroom Peas Curry is not unknown to you. It’s just a fantastic curry with a finger-licking taste. Mushroom Curry is often considered a delicacy for vegetarians. Let me tell you, I love to create simple recipes hence the creamy Mushroom Peas Curry. Indian households and curries are just synonyms of each other. While I love to make simple, easy-to-make, flavorful curries, my husband makes rich, laden with dry fruits and ghee, party-worthy dishes. Both have their time and place, and I believe kids have all the fun tasting different cuisines and recipes. Mushroom Peas Curry is one of those recipes which always comes in handy at the last minute. Super quick to make, this gravy is one of my favorites to make for get-togethers and parties. It does not involve many ingredients, and if you have mushrooms in your fridge, you can easily make this with your pantry and fridge staple.
What Ingredients are needed for this curry?
Mushroom-Button mushroom is best-suitable for this recipe; however, you can always use Baby Bella. Green Peas-Frozen green peas are my preferable peas in this recipe. If you are using fresh peas, boil them in salted water till they are cooked (still have a bite left, not mushy ). Onion- I always use red onion for my curries. Tomato-My love for wine-ripe tomatoes is increasing day by day. Roma tomato fans, pardon me. Ginger Garlic Paste-This is the base for any Indian curry. You cannot beat the taste of freshly ground ginger garlic paste; for people who are new to curry, ginger garlic paste can be made by grinding an equal amount of ginger and garlic. Do not make it watery by using too much water. Use a sufficient amount to make a smooth thick puree. You can store any extra paste in the fridge. Store in an air-tight container. Coriander Powder Turmeric Powder Red chili powder/Paprika-That is optional. Garam Masala Powder Coconut milk /Heavy Cream /Half and half Avocado Oil-2 Tbsp Salt Dry Fenugreek Leaves/Kasoori Methi Cumin Seeds Dry Red Chili Cinnamon Sticks Bay Leaves Star Anise
What can we serve with the curry?
I love to serve any flavored rice, such as , Turmeric Cumin Rice Saffron Rice Garlicky Spinach Pulao Carrot & Peas Pulao However, You can also serve Indian breads like , Baked Naan Bread Avocado Spinach Roti Kulcha (Matar Kulcha)
