As odd as it may sound, I am not a fan of peas. To be frank, I don’t like peas at all. I don’t eat peas in any form and in any dish, whatsoever. If you find a plate somewhere with some isolated peas, that could be mine. :/
So why did this recipe make it on the blog? Well, the Mr. loves peas and it does make it on our lunch or dinner table a couple of times in a month, if not more. 🙂 To tell you the truth, it gives me a chance to indulge in some deep fried cheesy buttery goodness- whatever it may be! Ha. And he can have his peas and mushroom curry.
So here is how I make a guilt-free, delicious (so the Mr. says), easy and super quick Indian Peas & Mushroom Curry:
- 10 white button mushrooms, sliced in quarters
- 1 ½ cups fresh or frozen peas
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ inch piece ginger, sliced lengthwise
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 3 garlic cloves, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon ground cloves
- ¾ cup yogurt, lightly beaten
- 1/2 cup water (or more if you like more gravy)
- Salt to taste (start with about 1 teaspoon)
- Garam masala and chopped cilantro for garnish
- Heat oil in a pan or a wok (on medium heat) and add in the cumin seeds. Allow it to splutter.
- Next add in the ginger and sauté for about 30-40 seconds.
- Then add in the onions and sauté until they turn slightly brown. For about 2-3 minutes.
- Next, add in the tomatoes, green chillies and garlic and cook for a minute.
- Then add in turmeric, red chili powder, coriander powder and ground clove and mix this well.
- Then add in the mushrooms and cook until the mushrooms reduce in size. This should take about 5-7 minutes.
- Then stir in the yoghurt and water and allow this to come to a boil.
- Next, lower the heat and add in the peas. Mix gently and cook for about 5-7 minutes until the peas have softened.
- Turn off the heat and right before serving sprinkle the garam masala and fresh coriander. Serve with rice or chapattis & enjoy!