Mushrooms contain protein, fiber, and Vitamin B. They have powerful anti-inflammatory and antioxidant properties. Mushrooms prevent damage to cells and tissues. Supports our immune system.
In particular, white button mushrooms are one of the few non-animal sources of vitamin D. When they are grown, whether indoor or outdoor, they are exposed to UV light which increases their concentration of vitamin D.
All mushrooms are fungi and they produce spores, similar to pollen or seeds, which allow them to spread or travel by the wind. The rest of the mushroom then matures, typically living in soil or wood.
There are many different types of mushrooms. Some of which are edible such as button, oyster, porcini, and chanterelles.
- 1 package Button Mushrooms
- 1 bag Frozen or Fresh Green Peas
- 1 big Red Onion
- 2 cloves of Garlic
- 1/2 piece of Ginger
- 2 to 3 medium Tomatoes
- 2 medium Green Chilies
- A handful of Fresh Coriander
- 6 to 8 Whole Cashews
- 1 tbsp Olive oil
- A pinch of Asafetida
- 1 tsp. Cumins
- 2 Cloves
- 4 Black Pepper Corns
- 1 to 2 Bay Leaves
- 1/2 inch Cinnamon Stick
- 1/4 tsp. Turmeric
- 1/2 tsp. Red Chili Powder
- 1 tsp. Coriander Powder
- 1/2 cup Milk
- 1/2 tsp. Kasturi Methi or Dried Fenugreek Leaves
- 1/4 tsp. Garam Masala
- 1 tsp. Salt
- 1 tsp. Ghee
Frozen Green Peas
Sliced Button Mushrooms
Start preparing the gravy with ginger, garlic, cashews, onions, tomatoes (using all the spices except garam masala, and Kasturi Methi).
Cover the lid. Set the heat on low to cook tomatoes for 5 to 10 minutes.
Once the tomatoes are done, turn off the heat. Take away the cinnamon stick and let the gravy ingredients cool and then grind into a smooth paste. In the same pan add a little ghee, transfer the puree and let it simmer for another 10 minutes on a low-medium heat until the oil starts separating from the gravy. At this point, add 1/2 cup of hot milk to the gravy and mix well. Bring it to a boil followed by a five minutes simmering.
Meanwhile, in a separate nonstick pan stir fry the mushrooms in a little oil with green chilies, black pepper and salt.
Once the mushrooms are half done, add thawed green peas to it.
Stir cook until the mushrooms are green peas are well done.
Transfer the mushrooms and green peas to the cashew-tomato gravy.
Combine the veggies well with the gravy. Add garam masala and Kasturi Methi.
Cover the lid and let the Curry simmer for 5 minutes.
Spicy Mushroom And Green Peas Curry is ready to serve.
Spicy Mushroom And Green Peas Curry!
Mushroom and Green Peas Curry is a very delicious and rich vegetarian curry. Goes great with naan, paratha, and chapati.
Usually, in restaurants the Mushroom Curry is cooked with a generous amount of oil and cream at the end. Here, I’ve created the same taste in 1/3 amount of oil , using my own cooking skills.