Mutter Mushroom Curry/ Green peas and Mushroom Gravy

Mutter Mushroom Curry/ Green peas and Mushroom Gravy

Mutter Mushroom Curry/ Green peas and Mushroom Gravy makes a delectable combo of sautéed mushrooms and green peas floating in a spicy Indian curry of Onion-tomato and other oriental spices. Mushrooms are very healthy and nutritious and should be part of our regular diet.

Mushrooms were rarely seen on grocery shelves, a few years ago but now they are available easily and most vegetarian households stock up on them. I am a very fussy eater but I do not remember how and when I started eating and relishing them. I like them in my soup. In a Chinese veg stir fry as gravy, coriander-mint-mushroom rice, and this Mutter Mushroom is one of my favourites.  My husband liked mushroom-spinach.

Mutter Mushroom Curry/ Green peas and Mushroom Gravy

This mushroom mutter curry recipe is the regular North Indian gravy with a few spices. I do use dry fenugreek leaves or Kasuri methi as it gives the curry a unique flavour. This recipe can be made as thick gravy to eat with Roti or Bread or little runny to be eaten with rice.

As I was making the curry for myself I omitted the cream and the cashew paste but when I have guests then I make it richer.

Mushrooms are a big favourite and I have many recipes with them…sharing a few here.

Baby Potatoes & Mushroom Curry

Chilli Mushroom Gravy

Mushroom Burger

Stuffed Idli

Garlic Mushroom

Mushroom Masala

Recipe for Mutter Mushroom Curry/ Green peas and Mushroom Gravy

INGREDIENTS

200gm Button or Portobello Mushroom

½ cup green peas fresh or frozen

Onion – 1 cup finely chopped or paste

1 tbsp Ginger-garlic paste

2 large tomatoes pureed

5-6 peppercorns

1 black cardamom

1 Star anise

1-inch cinnamon

4 cloves

Salt – to taste

2 tsp Oil

Turmeric powder – ¼ teaspoon

Red chilli powder –  ½ teaspoon

Few Dried fenugreek leaves or Kasoori methi

1 cup Water (optional)

Cilantro or coriander leaves to garnish

METHOD

Heat oil in a heavy wok and add the dry spices. Add the ginger-garlic paste, sauté and then add the finely chopped onion.  When onions turn pink add the Kasuri methi. Saute continuously till the paste turns golden brown. Your onion paste is ready when the oil oozes from the sides, only then adds the pureed tomatoes. All the magic of the curry lies in how the masala is cooked. If it is a little uncooked it will reek of raw onion and if overcooked it would be burnt.

Now add the pureed onions and sauté till the oil floats on top. Add the turmeric, red chilli powder and salt. Do not expect too much oil to float as I have used very little oil. Keep sautéing till you get a homogenous gravy. Only then add the washed mushrooms and green peas.

If you want a thick gravy then let the mushroom cook in its own juices. Cover the pan with a lid and let it simmer till the mushroom and peas are cooked. At this point, you can add a cup or two of water if you want semi-gravy to eat with rice. Let it simmer for a couple of minutes.

Your Mushroom mutter is ready, just garnishes with coriander and a tbsp of fresh cream and serve hot with roti, bread or boiled rice.

Tip: In India, the mushrooms need to be washed really well. To get them really clean, sprinkle some flour or cornflour on the mushrooms and keep aside for 10 minutes, then wash off and use.

Mutter Mushroom Curry/ Green peas and Mushroom Gravy is a very appetizing meal at lunch or dinner.