Green Pea & Mushroom Masala Recipe – Authentic Indian Curry

Last Updated on 4 months by Neha Deshmukh

Green Pea & Mushroom Masala Recipe – Authentic Indian Curry

Introduction

There’s just something so comforting about a warm, flavorful Indian curry, isn’t there? This Green Pea & Mushroom Masala is one of those dishes that always hits the spot. It’s a vibrant, fragrant curry packed with goodness, and surprisingly easy to make! I first made this when I was craving something hearty and vegetarian, and it quickly became a family favorite. It’s perfect for a weeknight dinner, or even a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Green Pea & Mushroom Masala is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to a beautiful blend of spices. Plus, it’s a fantastic way to enjoy seasonal vegetables. And honestly, who doesn’t love a good curry? It serves 3 people and is super easy to scale up if you’re feeding a crowd.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 tablespoon oil or ghee
• ½ teaspoon cumin seeds
• ¾ to 1 cup onions, finely chopped
• 1 green chili, slit (optional)
• 1 teaspoon ginger garlic paste
• ½ cup tomatoes, deseeded & chopped or pureed
• ½ tsp salt (or as needed)
• ¾ to 1 cup green peas (frozen or boiled fresh peas)
• 200 grams mushrooms (button or cremini, sliced)
• ½ to 1 teaspoon garam masala
• ¼ teaspoon turmeric
• ½ to 1 teaspoon coriander powder
• ¼ to ½ teaspoon red chili powder (adjust to taste)
• 2 tablespoons coriander leaves, chopped finely (or 1 teaspoon Kasuri methi)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Oil or Ghee Selection

You can use either oil or ghee for this recipe. Ghee (clarified butter) adds a lovely richness and authentic flavor, but any neutral-flavored oil like vegetable or canola oil works well too.

Cumin Seeds: Flavor Profile & Quality

Don’t underestimate the power of good cumin seeds! They should be fragrant and fresh. Give them a little crush before adding them to the hot oil to release their aroma.

Onion Varieties for Best Results

I prefer using yellow onions for this curry, as they caramelize beautifully and add a lovely sweetness. Red onions work in a pinch, but they have a sharper flavor.

The Role of Ginger-Garlic Paste

Fresh ginger-garlic paste is always best. It’s so much more flavorful than the pre-made stuff. You can easily make your own by blending equal parts ginger and garlic with a little water.

Tomato Preparation: Fresh vs. Puree

You can use fresh, chopped tomatoes or tomato puree. If using fresh tomatoes, make sure they’re ripe and deseeded. Puree gives a smoother sauce.

Spice Blend Breakdown: Garam Masala, Turmeric, Coriander & Chili

These spices are the heart and soul of this curry! Garam masala is a warm, aromatic blend. Turmeric adds color and earthy flavor. Coriander powder provides a subtle sweetness. And red chili powder brings the heat – adjust to your liking!

Green Peas: Fresh vs. Frozen

Frozen green peas are perfectly fine and super convenient. If you’re using fresh peas, blanch them briefly before adding them to the curry.

Mushroom Varieties: Button, Cremini & Beyond

Button and cremini mushrooms are readily available and work great. But feel free to experiment with other varieties like shiitake or oyster mushrooms for a more complex flavor.

Kasuri Methi: The Secret Ingredient

Kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter flavor that elevates this curry. It’s optional, but highly recommended!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their amazing flavor.
2. Add the chopped onions and green chili (if using) and sauté until golden brown. This takes about 5-7 minutes.
3. Stir in the ginger-garlic paste and cook for another minute, until the raw aroma disappears.
4. Add the chopped or pureed tomatoes and salt. Cook until the tomatoes turn soft and mushy, about 5-7 minutes.
5. Now for the spice magic! Mix in the garam masala, coriander powder, turmeric, and red chili powder. Sauté for 2-3 minutes, until the masala thickens and smells fragrant.
6. Add the green peas and sliced mushrooms. Sauté for 4-5 minutes on medium heat, stirring occasionally.
7. Cover the pan and simmer on low heat until the mushrooms are tender, about 10-15 minutes. Be careful not to overcook the mushrooms, or they’ll become rubbery.
8. Uncover and sauté briefly on high heat for a minute or two to evaporate any excess moisture.
9. Adjust the salt to taste and add the kasuri methi (if using). Garnish with chopped coriander leaves.
10. Serve hot with rice, roti, or bread.

Expert Tips

A few little tricks to make this curry even better!

Achieving the Right Masala Consistency

The key to a good masala is cooking it properly. It should be thick and fragrant, and coat the back of a spoon. If it’s too thick, add a splash of water.

Preventing Mushrooms from Becoming Watery

Mushrooms release a lot of water as they cook. Sautéing them on high heat at the end helps to evaporate the excess moisture.

Balancing Spice Levels

Start with less chili powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Using Fresh vs. Ground Spices

Freshly ground spices have a more intense flavor. If you can, grind your own spices for the best results.

The Importance of Blooming Spices

Blooming spices in hot oil releases their essential oils and enhances their flavor. Don’t skip this step!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already vegetarian! To make it vegan, simply ensure you use oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use ¼ teaspoon red chili powder or omit it altogether.
• Medium: Use ½ teaspoon red chili powder.
• Hot: Use ¾ – 1 teaspoon red chili powder, or add a pinch of cayenne pepper.

Regional Variations (North Indian, Gujarati)

My friend’s mom, who’s from Gujarat, adds a pinch of sugar to her version for a touch of sweetness. North Indian versions often include a dollop of cream or yogurt at the end.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, serve this curry with a side of poori for a festive treat.

Serving Suggestions

This Green Pea & Mushroom Masala is delicious with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What type of oil is best for this Green Pea & Mushroom Masala?

Any neutral-flavored oil like vegetable or canola oil works well. Ghee adds a richer flavor.

Can I use dried mushrooms in this recipe?

You can, but you’ll need to rehydrate them first. Soak them in hot water for about 30 minutes, then drain and slice before adding them to the curry.

How can I make this dish ahead of time?

You can prepare the masala base (up to step 6) ahead of time and store it in the refrigerator for up to 2 days. Add the peas and mushrooms when you’re ready to serve.

What is Kasuri Methi and can I skip it?

Kasuri methi are dried fenugreek leaves. They add a unique flavor, but you can skip them if you don’t have them.

How do I adjust the spice level to my preference?

Start with less chili powder and add more to taste.

Is it possible to make this recipe in an Instant Pot?

Yes! Sauté the onions, ginger-garlic paste, and spices in the Instant Pot using the sauté function. Then add the tomatoes, peas, and mushrooms, and cook on high pressure for 5 minutes, followed by a natural pressure release.

What side dishes complement this Green Pea & Mushroom Masala?

Raita, a simple salad, or steamed rice are all great choices.