BM# 71: Week 3; Day 2
Theme: Make a meal
Dish: Peas Mushroom curry
We had frozen paratha with frozen readymade curry for lunch. And dinner was another short cut variety of food – not readymade, but not a wholesome thali as well. So looking at this thali, I feel jealous of the days where it was a feast on a platter for us :-)). I had made this North Indian Thali for last month’s Blogging Marathon event.
Anyway, today’s post is about one of the dishes in that thali – Peas mushroom masala. I learnt this single method curry from my friend Swapna long time back and till now that’s my go-to curry. You start off with sauteeing ginger garlic paste and pureed tomatoes. Then its time for adding the 4 masala powders (turmeric powder, chilli powder, ground coriander and garam masala). The vegetable or cooked dry beans of your choice goes in next with water as needed. And the last thing to add is one cooked and pureed onion. This basic method holds well for any kind of mix of vegetables. Today its peas and mushroom’s turn.
Check out the North Indian Thali page for the Dal Tadka recipe and here for Aloo Bhindi masala recipe.
Read on for the recipe.
Serves 3 people
- 1 medium onion, roughly chopped
- 1 teaspoon oil
- 2 tomatoes, pureed
- 2 teaspoon ginger garlic paste
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup fresh or frozen peas
- 1 cup sliced mushrooms
- 1 tablespoon kasuri methi
- Chop the onion roughly. Bring it to a boil in a separate small pan with enough water to cover the onions. Take off the heat once its cooked. Puree it once its cool enough to handle. Keep aside.
- Puree the tomatoes.
- Heat oil in a pan, add the ginger garlic paste. Saute it for a few seconds and add the pureed tomatoes.
- Let the tomatoes cook for 3-4 minutes. Now add the chili powder, coriander powder, turmeric powder and garam masala. Add salt as well and saute well to cook the masalas. Add a tablespoon of water if the masalas seem to burn or stick to the bottom of the pan.
- Add the sliced mushroom and saute until it releases the water. Once its soft and tender, about 4-5 minutes, add the green peas. Mix well and add about 1 cup of water. Cover and cook at a low flame for a few minutes.
- Its time to add the pureed onions. Add more water if needed to bring it to a consistency you prefer. Bring it to a boil after adding the onion puree. taste test, adjust seasoning. Add the kasuri methi and mix it in. Take off the heat and serve hot with rotis or rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71
7 thoughts on “Peas Mushroom masala”
I have missed this thali…but I am loving the curry..the whole platter looks absolutely stunning, reminds of the days when we did those elaborate thalis:))
Love love that platter. I wish I could dig into it right away. Yummy
Wow,wat a platter there and this curry makes me hungry, cant take my eyes from that entire thali. Totally droolworthy.
Sorry I am yet to catch up with last month’s post but this is such a delicious sneak preview!..the entire thali looks stunning and I love those truffles on the side..hehehe…I remember Amma making couple of gravies this method..very nice!
Yummy looking peas and mushroom curry. My mom microwaves the onions for a few minutes instead of boiling or sauteing. I think that takes off that somewhat harsh onion taste. Your curry and the entire thali looks great.
This is an interesting curry. I add onion paste before adding the veggies. Bookmarking the recipe to try. I am curious how the curry tastes as onion purée goes in last. Curry looks yum and so does the thali!!