Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 tablespoon oil (- for sautéing mushrooms)
  • 200 to 250 grams button mushrooms
  • 1 cup green peas (- fresh or frozen)
  • water (as required)
  • ½ cup fresh grated coconut
  • 7 to 8 cashews
  • ¼ or ⅓ cup water (or as required for blending or grinding)
  • 2 tablespoons oil (- for the curry)
  • ½ teaspoon mustard seeds ((rai))
  • 1 teaspoon urad dal ((split and hulled black gram))
  • ¼ teaspoon fenugreek seeds ((methi dana))
  • 1 teaspoon cumin seeds
  • ⅓ cup chopped onions (1 medium-sized onion)
  • 1 teaspoon ginger garlic paste (or 1 inch ginger and 3 small to medium garlic cloves, crushed into a paste in mortar-pestle)
  • ½ cup chopped tomatoes (or 1 medium-sized tomato)
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder ((ground turmeric))
  • 1 teaspoon coriander powder ((ground coriander))
  • ½ teaspoon garam masala
  • 10 to 12 curry leaves (or 1 sprig of curry leaves)
  • 2 to 2.5 cup green peas stock (or water or both)
  • salt (as required)
  • 1 to 2 tablespoons chopped coriander leaves (- for garnish)

Method

  1. Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
  2. Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
  3. Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
  4. In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
  5. Then add the cumin seeds, fenugreek seeds and urad dal.
  6. Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
  7. Now, add chopped onions. Sauté the onions stirring often till light golden.
  8. Add the ginger-garlic paste or crushed ginger-garlic.
  9. Fry till the raw aroma of the ginger-garlic goes away.
  10. Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
  11. Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
  12. Add the cashewnut-coconut paste and the curry leaves.
  13. Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
  14. Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
  15. Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
  16. Serve the curry hot, garnished with some chopped coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.