Mushroom Peas Masala/Mushroom Matar Masala

Mushrooms are healthy and nutritious for the body. They add great taste and texture to dishes. Served in a gravy / sauce base, they play well with Indian spices. They pair very nicely with peas to create a wonderful flavour combination. I also know that among vegetarians there are many who do not like mushrooms. The advantage of this mushroom masala curry dish is that the taste of mushrooms gets camouflaged in the onion-tomato gravy. You might actually like mushrooms served like this. Mushroom and peas form a winning dish – give it a try!

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 cups mushrooms, sliced thin
  • 1 cup green peas
  • 1 big onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1.5 tbsp cashews
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp Kitchen King masala
  • 1 tsp cumin seeds
  • 2 tsp oil
  • Salt to taste
  • Coriander leaves for garnish (optional)

Mushroom peas masala

Mushroom peas masala


Method:

  • Soak cashews in water for 15 mins. Using a mixer, blend into a smooth paste.
  • Separately, blend the tomatoes into a smooth paste and set aside.
  • Take a saucepan and add oil in it. Add the cumin seeds and let them splutter.
  • Add the chopped onions in it with a little bit of salt and ginger-garlic paste and sauté it till translucent.
  • Now add the tomato puree and let the mixture simmer on low flame till the raw taste of tomatoes goes away.
  • Once the mixture turns semi-dry, add in the cashew paste along with garam masla, red chilli powder, and Kitchen King powder. Add in 1/2 cup of water and let the gravy come to a boil.
  • Meanwhile dry sauté the mushrooms in a different pan. Let it shrink and release water. Once the mixture looks dry, and there’s no water in the pan, switch off the flame.
  • Now add the sautéed mushrooms and green peas into the cashew based gravy and add another 1/2 cup of water. Leave this gravy to simmer on low flame for 10 mins. Switch off the flame.
  • Finally add the coriander leaves as garnish. This gravy dish is best served with warm rice or rotis.

Tips:

  • Make sure you sauté the mushrooms well. For an extra layer of flavour, you can add a little butter and toss the mushrooms in it once they dry out.
  • Mushrooms are great at absorbing flavours. Play with the spices to get a taste you like.
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Lotus seeds, Cottage cheese, Bell pepper and Peas in Cashew gravy / Phool Makhana Sabzi with Capsicum, Paneer and Matar

Experimenting with new ingredients gives me a high. Lotus seeds are an ingredient I hadn’t heard about – let alone tasted. I came across them in an article by Rujuta Diwekar, the famous Indian nutritionist who suggested using it as a healthy snack. It can be consumed (like popcorn) by dry roasting. It is also largely consumed during fasting. I wanted to make a curry that could be had with rotis. Then began the daunting process of finding it in Singapore. Mustafa is the place where most of the Indian cooking specific ingredients can be found – but the shopping complex is huge. If you do not know the ingredient shelves properly, you may never find it. It took me two visits in two months just to figure that out since I don’t frequent the area often. After this, what remained to be done was just the cooking part. I jumped on to the task and needless to say, I was deelighted with the way the dish turned out.

Recipe Details :
Serves: 3-4 pax
Time: 40 mins
Difficulty: Easy

Ingredients for cooking: :

  • 2 cups lotus seeds/ makhana
  • 1 cup peas
  • 150 gms cottage cheese/paneer, cut into cubes
  • 2 green bell peppers/ capsicum, finely chopped
  • 6 – 7 cashews split in half
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Salt to taste
  • Coriander for garnish (optional)

Ingredients for grinding: :

  • 20 cashews, soaked approximately for 1 hour
  • 3 tomatoes
  • 2 green chillies

Method:

Roasting of makhana

Roasting of makhana

  • Roast the lotus seeds and cashews in a pan (left half of pic). Roast on a low flame till they are light brown in colour (right half of pic). Switch off the flame and let them cool for 15 mins.
  • Meanwhile, grind the ingredients mentioned in the grinding section into a smooth paste.
  • Heat oil in a pan and add the mustard seeds. Once they splutter, add cumin seeds, followed by the ground paste and some salt. Let this paste cook till the raw taste of tomato and cashew goes. This will take around 5-7 mins
  • Next, add the bell peppers and salt along with around 2 cups of water. Cover the pan and let it cook for around 5 mins.
  • Makhana cooking stage

    Makhana cooking stage

  • Add the lotus seeds, paneer and peas into the rich gravy and let them cook for another 5-7 mins. At this stage the colour of the gravy will look as shown in the pic above.
  • Cook the paneer well and let it fully marinate. The colour of the gravy will also slowly change and become a nice yellow colour.
  • Makhana final dish

    Makhana final dish

  • Garnish with coriander and serve hot with rotis. The final dish will be mouthwatering for sure!

  • Tips :

    • If you have a high flame, roast the cashews and lotus seeds separately as the cashews roast, and therefore burn faster.
    • Do not increase the quantity of cashews as the gravy will become too thick.

Beetroot and Peas Curry in Coconut milk

Mixed vegetable curries involve quite a bit of prep work depending on the number of vegetables being used in the dish. I wanted a curry with a simple vegetable pairing that would give both volume and texture to the dish and also be quick to make. I spotted some lovely beetroot and decided to toss in some peas and make a delicious dish to be served with rice. Apart from the ease in cooking, beets are a rich source of nutrients and are also known for their anti-carcinogenic properties. Since I was serving it with rice, I needed it to have nice broth for which coconut milk was just the right ingredient. The dish turned out to be a perfect combination of veggies, broth and taste.

Recipe Details :
Serves: 2-3 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 medium beetroots, chopped in cubes
  • 3/4 cup green peas (boiled or frozen)
  • 1/2 cup coconut milk
  • 1/2 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 2 green chillies, finely chopped
  • 1.5 cups water
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves and curry leaves for garnish (optional)

Beetroot and Peas curry in Coconut milk

Beetroot and Peas curry in Coconut milk


Method:

  • Take oil in a pan and add the cumin seeds. Once they splutter, add the ginger garlic paste and stir for 30 secs on a low flame.
  • Add the chopped beets at this stage. Sauté them with some salt and turmeric powder, then cover the pan with a lid and cook them for around 8 mins. Sprinkle a bit of water on the beets to enable faster cooking.
  • Add peas and cook the vegetables till they are tender.
  • Add all the chili and coconut milk and simmer on a low flame till you get the desired consistency.
  • Garish with coriander leaves and curry leaves and serve with rice.

Tips :

  • Cook on a low flame and do not allow the vegetables to overcook.

Cucumber and Peas Gravy

Sometimes, it’s fun to combine vegetables that normally don’t share the same space in normal dishes. Cucumbers are commonly used in salads and consumed raw. However, when cooked with a spice blend and paired with peas for texture, it can surprise you with great depth of flavour. This gravy side dish goes equally well with rotis and rice.

Recipe for Cucumber and Peas Gravy

Serves : 2-3
Ingredients :
For Cooking

  • 2 cups peeled cucumber, cut in cubes
  • 1.5 cups peas (frozen/fresh)
  • 2 medium sized tomatoes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp turmeric
  • A pinch of asafoetida
  • 2 tbsp oil
  • Salt to taste
  • 8-10 curry leaves to garnish [optional]

For Grinding

  • 5 dried red chillies
  • 1 tbsp coriander seeds
  • 1 tbsp grated coconut [optional]

Cucumber and peas gravy

Cucumber and peas gravy


Method:

  • Grind all the ingredients mentioned under grinding list into a fine paste and keep it aside. Add a little water while grinding.
  • Blend just the tomatoes separately into a purée and keep it aside.
  • Microwave the peas or let them thaw in room temperature.
  • Heat oil in a pan and add the mustard and cumin seeds. Once they splutter, add the fenugreek seeds and asafoetida followed by the cucumber pieces and peas. Sauté it for about 5 mins.
  • Now add the tomato purée and let it cook till the mixture thickens. Keep stirring occasionally at this stage.
  • Next, add the ground paste. Add salt and turmeric. Mix the ingredients well to help them combine.
  • Add about 2 cups of water, cover the pan and let the vegetables simmer on low flame for about 10 mins. Add the curry leaves at this stage.
  • Serve hot with rice or rotis. If you plan to serve it with rice, paapads complement this dish brilliantly.

Tips :

  • Adjust the consistency of the gravy by changing the amount of water added. For rotis, I make it a little thicker.
  • Instead of peas, chickpeas can be used but they would have to be soaked and par cooked.
  • Coconut is optional but it is preferred in this dish as it adds a nice texture.