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Mutter Mushroom - Entrees (Veg)
Preparation time: 15 minutes
Cook Time: 30 minutes
Mushrooms and peas in a creamy cashew curry
  • 2 medium-sized onions
  • ½ tsp cumin seeds (jeera)
  • 1 tsp ginger-garlic paste
  • 1 cinnamon stick
  • ¼ cup fresh cilantro chopped fine
  • 5 tbsp oil
  • 1¾ lb cashews
  • 1 ½ tsp salt (or as per taste)
  • ½ tsp red chili powder
  • ½ tsp turmeric (haldi) powder
  • 2 tsp garam masala (blend of Indian spices)
  • 2 medium-sized tomatoes pureed
  • ½ cup fresh green peas or frozen green peas
  • 1 cup water
  • 1 tsp white vinegar or lemon juice
  • 2 tsp yellow butter
  • ¼ cup canned or fresh mushrooms
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • Grind the onions, cumin seeds, ginger-garlic paste, cinnamon, and cilantro to make a onion paste.
  • Heat 5 tbsp oil. In a frying pan. Add the onion paste and stir allowing it to turn golden in color. Continue stirring for about 15 minutes and add in the cashew paste.(soak cashew in ¼ cup water and grind to a paste)
  • Next add in the seasoning salt, red chili powder, turmeric, garam masala (Indian spice powder) and tomato puree. Stir well till you notice a little of the oil surface to the top, a good way to check that gravy is ready, lower the heat of the burner.
  • Add the peas and water. Allow to boil for 10–15 minutes. Next, add the white vinegar or lemon juice, to the gravy, stir.
  • In another pan heat the yellow butter and stir in the mushrooms. Add the dried fenugreek leaves(kasoori methi),
  • Add in the mushrooms to the pea gravy.
  • Allow to boil for about 10 minutes.
  • Serve hot with tandoori rotis.