Today’s Recipe is Mutter mushroom curry. It is also known as Khumbh Mutter curry or Dhingri Mutter recipe. And in English, it is called Mushrooms w/ Green Peas Recipe. I often make this creamy and delicious curry at home. It is favorite recipe in my family. In my family everyone includes me fond of different curries. And that’s why you will find more curry recipe in this blog. And so here I am again with another curry recipe.
This curry goes well with paratha or roti. I usually serve it with paratha. But sometime I make little thinner gravy and serve it with plain rice. My family loves it both ways.
Mushroom mutter is popular North Indian gravy dish. It has onion-tomato based gravy. It is very common and basic in almost every Punjabi dishes. And I have spice it up with some spices along with kasoori methi which gives unique flavor to the dish.
I have added cashew nuts paste to make it little creamy and rich. This is vegan mushroom mutter curry as I did not added cream to make it creamy or rich. And also it is healthy curry as we are not using lots of oil to make it and also not using cream. So you don’t have to feel guilty to eat this delicious curry on everyday basis.
- Oil – 1 teaspoon
- Mushrooms – 8 oz (230 grams), or 2 ¾ cups cut into bite size pieces
- Green peas – 1⅓ cup
- Cashews – 2 tablespoons
- Oil – 1 teaspoon
- Onion – 1 medium (1 cup), chopped roughly
- Ginger – 1 inch piece, cut into big pieces
- Garlic – 2 cloves, cut into big pieces
- Tomatoes – 2 medium (1 ½ cups), chopped roughly
- Oil – 2 teaspoons
- Cumin seeds – ½ teaspoon
- Green chilies – 2, finely chopped
- Turmeric powder – ¼ teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Dries fenugreek leaves (Kasoori Methi) – ½ teaspoon
- Salt – to taste
- Soak cashew nuts in water for 10-15 minutes (in these 15 minutes prepare all other ingredients.). Then grind into smooth paste and keep it aside.
- Heat 1 teaspoon of oil in a pan on medium heat. Once hot add onions, ginger and garlic.
- Mix it and cook till onion becomes translucent. All the layers of the onion will start to separate.
- And that time add tomatoes.
- Cook it till tomatoes become little bit soft. Turn off the stove and let it cool down little bit.
- Grind it into smooth puree and keep it aside.
- Take green peas in microwave safe bowl. Add a tablespoon of water, pinch of salt and cover. If using frozen green peas, cook them in microwave for 2 minutes (depends on your microwave). If using fresh green peas, cook them in microwave for 5 minutes (depends on your microwave).
- Meanwhile heat one teaspoon on oil in the same pan on medium heat. Once hot add mushrooms.
- Cook them till it gets cooked. Mushroom releases its own water and all the water will dry up and you will know that mushrooms are cooked. Remove it from the pan and keep it aside.
- Heat 2 teaspoons of oil in the same pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
- Then add chopped green chilies. Let them cook 30 seconds.
- Then add onion-tomato paste.
- Mix it and let it cook till all the moisture will evaporates and oil starts to leaves from the sides.
- Then add red chilies powder, turmeric powder, coriander powder, garam masala, kasoori methi and salt.
- Mix it well. If needed sprinkle about tablespoon of water so spices do not burn. Let the masala cook for a minute.
- Then add 1 cup of water. Mix it properly.
- Then add cashew nut paste.
- Mix it well.
- Then add cooked mushrooms and green peas.
- Mix it well. And cook it for 3-4 minutes. (adjust the gravy consistency as per your liking by adding more water.)
- And serve hot.
Shelf life – as you know, it is best served hot. But you can keep in refrigerator in air tight container once cooled completely for 3 days.
Serving suggestions – Serve with roti or paratha or naan w/ sliced onion or kachumber on side. Even you can serve this curry with rice too.
Here is the mushroom mutter recipe is ready to serve. I have served it with paratha and sliced onions w/ few lemon drops as side. It was our lunch on last Saturday.