Mushroom and Peas Gravy
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Onions: 2, medium sized, finely chopped
  • Tomatoes: 2 medium sized, finely chopped
  • Ginger-garlic paste: 1 Tbsp
  • Salt, to taste
  • Oil: 2 Tsp
  • Cashewnuts: 6-7 pieces, soaked in warm water for 10-15 minutes
  • Mushroom: 250 grams, cleaned and diced (the choice to use the stems is yours. I didn't)
  • Peas: ½ cup, boiled
  • Cumin Seeds/Jeera: 1 tsp
  • Green Chillies: 2, chopped fine
  • Red Chilly Powder; Turmeric; Coriander / Dhania Powder; Garam Masala, all as per taste
  • Kasuri Methi: 1 tsp
  • Oil: 1 Tbsp
  • Warm Water: 1 cup, or as required
  • Cream or Milk: Optional (I added milk)
  1. In a pan heat oil
  2. Add the chopped Onions and sauté till transparent
  3. To this add the Ginger-Garlic paste and sauté for 2-3 minutes
  4. Add the chopped Tomatoes and Salt to taste and cook till tomatoes turn soft
  5. Switch off flame and cool
  6. Grind to a paste
  7. Grind the Cashewnuts and warm water to a paste. If the paste seems too thick, you could add some more water.
  8. Heat oil in a pan and sauté the Mushrooms till cooked. Remove from pan and keep aside.
  9. In the same pan (adding a little more oil, if required) add the Cumin Seeds.
  10. When they pop add the chopped green chillies and sauté for 3-4 minutes
  11. Add the Tomato-Onion paste and cook till oil starts separating
  12. Season with Red Chilly, Turmeric, Coriander and Garam Masala Powders and the Kasuri Methi, mix well and cook for 2-3 minutes
  13. Add warm water, Cashew Paste, Mushrooms and Peas, mix well and cook together for 5-7 minutes, or until done.
  14. If adding Milk or Cream, add it now, give it a good stir and switch off flame
  15. Serve hot, with Parathas
Recipe by Sirimiri at