Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Mushroom & Peas Curry

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional Recipe 24: Mushroom & Peas Curry recipe

⏱️20 minPrep
🔥30 minCook
🕒50 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mushroom & Peas Curry

  1. Heat oil (35ml) in a large pan over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
  2. Add chopped onions (150g), cook 4 minutes until softened and edges turn golden-brown.
  3. Add ginger-garlic paste (25g) and green chilies (2), cook 1 minute until fragrant.
  4. Add crushed tomatoes (150g), cook 3 minutes until broken down and oil separates.
  5. Add coriander powder (6g), turmeric (2g), red chili powder (3g), garam masala (3g). Stir for 1 minute.
  6. Add halved mushrooms (400g) and peas (150g). Stir well to coat with spices.
  7. Add water (250ml). Bring to a simmer over medium heat (160°C).
  8. Simmer for 12-15 minutes until mushrooms release their moisture and become tender. Liquid should reduce and thicken.
  9. Add salt (8g). Cook another 2 minutes. Consistency should be medium-thick, with mushrooms tender but still holding shape.
  10. Garnish with coriander leaves (15g). Serve hot with roti or rice.

📖 Cultural notes

Mushroom & Peas Curry showcases Punjabi adaptability, combining earthy mushrooms with sweet peas in a fragrant, rustic curry that's both humble and delightful. ---

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