Mushroom and Peas Curry is a delicious and easy-to-make dish that brings together the earthy flavors of mushrooms and the sweetness of peas. Infused with Ferns' Mulligatawny Curry Paste, this curry is rich in spices and offers a creamy texture with the addition of curd and coconut milk. This dish is perfect for a comforting meal and pairs well with rice or bread.
Ingredients
- 4 tbsp oil
- 2 medium onions, chopped
- ½ tsp turmeric powder
- 2 tsp Ferns’ Ginger and Garlic Paste
- 2 tbsp Ferns' Mulligatawny Curry Paste
- 400g mushrooms, quartered
- A few curry leaves
- Salt to taste
- 200g green peas
- 1 cup water
- ½ cup beaten curd (yogurt)
- ½ cup coconut milk
- Coriander leaves for garnish
Method
Prepare the Base
- Heat oil in a pan.
- Add chopped onions and sauté until lightly brown.
Add Spices and Mushrooms
- Add turmeric, Ferns’ Ginger and Garlic Paste, and Ferns' Mulligatawny Curry Paste.
- Stir for 30 seconds.
Cook the Vegetables
- Add quartered mushrooms, curry leaves, salt, and green peas.
- Add 1 cup water and simmer until mushrooms are cooked.
Add Curd and Coconut Milk
- Pour in beaten curd and coconut milk.
- Simmer for 5 minutes.
Serve
- Serve hot, garnished with coriander leaves.
Enjoy your flavorful and creamy Mushroom and Peas Curry!