To give this curry a rich cheesy flavor, I used Shredded Mozzarella Cheese and sour cream.
- 1 cup green peas (Petite Frozen Peas are good)
- 8-10 Button Mushrooms, cleaned and cut into quarters
- ¼ cup sour cream
- ¼ full cream milk
- 1 bay leaf
- Cheese to garnish
- Chopped cilantro to garnish
- 4 tbsp of cooking oil to fry masala
- 2 tbsp of Cooking oil to stir fry mushrooms
- 1 large onion
- 3-4 garlic pods
- ½” ginger piece
- 1 large tomato diced
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- Grind all ingredients for gravy to fine paste in mixer grinder.
- Heat the cooking oil in a deep pan, on a medium flame. When hot, add the bay leaf, fry till light brown.
- Add the onion masala paste and fry till masala leaves oil. Add two cups of water.
- In a separate frying pan heat 2 tbsp oil and stir fry mushrooms till they begin to give off their juices. Add these mushrooms along with the peas to the boiling masala mixture. Simmer for 4-5 minutes. Add salt if needed.
- Now mix sour cream and milk together in a small bowl. Add this to the pea mushroom curry. Stir well and turn off fire.
- Garnish with grated cheese and chopped cilantro
- Serve with Roti (Indian Flatbread) or Parathas(Pan-fried Indian Flatbread)
Do You Know?
Do You Know?
Many cooks claim that rinsing mushrooms causes them to absorb too much water, so a quick rinse is fine, provided you promptly pat the mushrooms dry and don't leave them soaking in water. If you prefer not to wash mushrooms, be sure to wipe the caps clean with a damp paper towel. Both the cap and the stem of a white button mushroom are edible. Before cooking, just trim off the very end of the stem.