mushroom peas masala curry.
A delicious and easy Indian vegetarian dish cooked using simple ingredients.
If you’ve got canned button mushrooms and peas then head on over to your kitchen to make the Indian dish. It’s Perfect for piping hot rice, parathas and roti.
This Indian mushroom peas curry also goes well with your regular Sri Lankan rice and curry.
This vegetarian dish is also vegan, nut-free, gluten-free, dairy-free and a low carb dish.
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Utensils and appliances needed.
chopping board and knife.
A large tray or bowl.
medium-sized frying pan.
More mushroom recipes!
Sri Lankan canned button mushroom curry.
Chickpeas, pumpkin and mushroom curry.
mushroom peas masala curry(Indian recipe).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
1 can of button mushrooms
1 medium-sized onion sliced
1 tablespoon of ginger-garlic paste
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli powder
1 medium-sized chopped tomato
1 cup of frozen green peas or 1 canned green peas
1 cup of water
salt to season
Method
If you find the mushroom big cut them in half.
place pan over low medium fire and pour the oil(2tbs)
Add onions, ginger-garlic paste(1tbs) saute for a few minutes.
Add cumin(1tsp), turmeric(1/2tsp) and red chlli powder(1/2 tsp) cook for a further 2-3 minutes.
Add the chopped tomato, followed by the mushrooms and peas.
maintain low-medium heat and cook the mushrooms and peas for a few minutes, season with salt.
Pour in the water, and gently slow simmer over medium heat until water is completely evaporated. serve warm.
mushroom peas masala curry(Indian recipe).
A delicious and easy Indian vegetarian dish cooked using simple ingredients.
If you’ve got canned button mushrooms and peas then head on over to your kitchen to make the Indian dish
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- 1 can of button mushrooms
- 1 medium-sized onion sliced
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chilli powder
- 1 medium-sized chopped tomato
- 1 cup of frozen green peas or 1 canned green peas
- 1 cup of water
- salt to season
Instructions
If you find the mushroom big cut them in half.
place pan over low medium fire and pour the oil(2tbs)
Add onions, ginger-garlic paste(1tbs) saute for a few minutes.
Add cumin(1tsp), turmeric(1/2tsp) and red chlli powder(1/2 tsp) cook for a further 2-3 minutes.
Add the chopped tomato, followed by the mushrooms and peas.
maintain low-medium heat and cook the mushrooms and peas for a few minutes, season with salt.
Pour in the water, and gently slow simmer over medium heat until water is completely evaporated. serve warm.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 277mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 4g
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