Mushroom & Pea Masala Recipe – Authentic Indian Dry Curry

Last Updated on 4 months by Neha Deshmukh

Mushroom & Pea Masala Recipe – Authentic Indian Dry Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting Indian dish that doesn’t take forever to make. This Mushroom & Pea Masala is exactly that – a flavourful, aromatic dry curry that’s perfect for a weeknight dinner. I first stumbled upon this recipe while trying to use up some veggies in the fridge, and it quickly became a family favourite. It’s simple, satisfying, and packed with incredible Indian flavours.

Why You’ll Love This Recipe

This Mushroom & Pea Masala is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s easy – perfect for beginner cooks or anyone short on time. And most importantly, it’s bursting with flavour. The earthy mushrooms, sweet peas, and fragrant spices create a truly delightful combination. Plus, it’s a wonderfully versatile dish that pairs beautifully with roti, rice, or even naan.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tbsp oil
• ¼ tsp cumin seeds
• ¾ cup sliced red onions
• 2 cups mushrooms, sliced
• ½ cup green peas
• ½ tsp grated ginger
• ½ tsp crushed garlic
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ tsp amchur powder (dried mango powder)
• 1 tsp salt
• (Approx. 150ml) Water – if needed

Ingredient Notes

Let’s talk about a few key ingredients that really make this masala shine.

• Amchur Powder: This is a game-changer! It adds a lovely tangy flavour that balances the richness of the spices. If you can’t find it, I’ll share a substitution in the FAQs.
• Kasuri Methi: Don’t skip this one! Crushing the kasuri methi between your palms before adding it releases its incredible aroma. It adds a unique, almost smoky flavour that’s so characteristic of North Indian cuisine.
• Dry Curry Style: This recipe focuses on a bhaji or dry curry style, common in many parts of India, especially in Maharashtra and Gujarat. It’s less about a gravy and more about the spices coating the vegetables beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds. Let them sizzle and pop – this is where the magic begins!
2. Add the sliced red onions and fry them until they’re beautifully caramelized. This takes patience, but trust me, it’s worth it. Golden brown onions are the foundation of so many Indian dishes.
3. Now, toss in the sliced mushrooms and green peas. Stir well to combine everything.
4. Time for the spices! Add the turmeric powder, red chilli powder, coriander powder, kasuri methi, grated ginger, and crushed garlic.
5. Cook on low heat for about 15-18 minutes, stirring occasionally. You want the mushrooms to roast evenly and the spices to become wonderfully aromatic. If things start to get too dry, sprinkle in a little water – just enough to prevent sticking.
6. Finally, season with salt to taste. Give it a final stir and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the mushrooms in batches to ensure they roast properly.
• Adjust the spice level to your liking. Start with less chilli powder and add more if you prefer a spicier dish.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Add Potatoes: My mom always adds diced potatoes to this masala. They soak up all the lovely flavours!
• Cauliflower Power: Swap the peas for cauliflower florets for a different texture and flavour.
• Spinach Boost: Stir in a handful of spinach during the last few minutes of cooking for an extra dose of greens.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp red chilli powder.
• Hot: Increase the red chilli powder to ¾ tsp or add a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly – potential modifications)

During Navratri fasting, you can adapt this recipe by omitting the onions and garlic. You can also use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Mushroom & Pea Masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• With Roti: A classic pairing! Warm, soft roti is perfect for scooping up the flavourful masala.
• With Rice: Steaming hot rice is another great option.
• With Naan: For a more indulgent meal, serve with naan bread.
• With a side of raita: A cooling raita (yogurt dip) can balance the spice beautifully.

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

What type of mushrooms work best in this masala?

Button mushrooms are readily available and work great. However, you can also use cremini, shiitake, or oyster mushrooms for a more complex flavour.

Can I make this Mushroom & Pea Masala ahead of time?

Yes! You can prepare the masala a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute with 1-2 teaspoons of lemon juice.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

How can I adjust the spice level of this dish?

As mentioned earlier, adjust the amount of red chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.

Is this dish suitable for meal prepping?

Absolutely! It reheats beautifully and is a great option for a healthy and flavourful meal prep.

What is the best way to serve this masala – with roti, rice, or something else?

Honestly, it’s delicious with everything! But I personally love it with warm, homemade roti.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!