You are here: Home >  Course  >  Main Course  >  Sabzis, Curries  >  Quick Sabzis  >  Mushroom and Green Peas Curry

Mushroom and Green Peas Curry


by
Mushroom and Green Peas Curry

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 86 cookbooks   This recipe has been viewed 82145 times

Very popular with my grandchildren, this curry is best relished with steaming hot phulkas .Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.


Making zero oil subzi is not as difficult as it may sound, as it does not totally prevent you from adding sinful ingredients like Cashewnuts, coconut, etc. but just requires you to use them moderately.

Add your private note

Mushroom and Green Peas Curry recipe - How to make Mushroom and Green Peas Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving
Show me for serving

Ingredients

To Be Ground Into A Paste
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) , soaked in 2 tablespoons of water
2 green chillies , roughly chopped
2 cloves (laung / lavang)
2 garlic (lehsun) cloves
2 cardamoms (elaichi)
1 tsp chopped ginger (adrak)

Other Ingredients
1/2 cup chopped onions
2 cups vegetable stock
1 cup green peas
salt to taste
1 1/2 cups sliced mushrooms (khumbh)
1/4 cup fresh low fat curds (dahi)
1/4 cup low fat milk
2 tbsp chopped coriander (dhania) for garnishing
Method
    Main procedure
  1. Heat a non-stick pan on a medium flame and when hot, add the ground paste.
  2. Cook while stirring continuously till it is light brown in colour. Sprinkle a little water if the paste burns.
  3. Add the onions and dry roast while stirring continuously till they turn translucent.
  4. Add ½ cup of vegetable stock to it and mix well till smooth. Keep aside.
  5. Heat a non-stick kadhai on a medium flame and when hot, add the peas, salt and the remaining vegetable stock.
  6. When it starts boiling, add the ground paste and simmer till the peas get cooked.
  7. Add the mushrooms, curds and milk and simmer for another 5 minutes.
  8. Serve hot garnished with coriander.



Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Mushroom and Green Peas Curry
5
starr22
 on 26 Oct 13 05:02 PM


I found it ridiculously easy to prepare. And it tasted marvellous with phulkas. It had a creamy taste even though I had to exclude the yoghurt and used only milk. I am planning to add some paneer the next time I prepare this.
Reply