Mushroom, peas and potato curry

Mushroom, peas and potato curry

You need –
  • Mushroom – 500 grams sliced
  • Potatoes – 3-4 small potatoes (cut into half with the skin on. If large cut into ¼’s)
  • Frozen green peas – 1 cup
  • Onion – 1 large or 1 cup sliced
  • Grated ginger – 1 teaspoon
  • Grated garlic – 1 teaspoon
  • Fresh coriander leaves – 2 tablespoon
  • Turmeric powder – ½ teaspoon
  • Chili powder – 1/2 teaspoon
  • Garam masala – 1 teaspoon
  • Hot water – ½ cup
  • Oil –1- 2 tablespoon
  • Salt – as per taste

How to –
  • Heat oil in a pan and fry onion till they turn golden brown.
  • Add ginger-garlic paste and coriander leaves. Continue to fry till the raw smell is gone.
  • Add turmeric and chili powder. Fry for 2 minutes.
  • Add mushroom, potatoes, hot water, salt and stir well. Cover and cook on low flame for 15 – 20 minutes.
  • Add peas, garam masala and mix well.
  • Cover and continue to cook for further 15 minutes or until the potatoes are cooked.
  • Turn off the heat and serve hot with Roti or rice.

                                                                        Mushroom, peas and potato curry

Please note – if you are using fresh peas, add in along with potatoes and mushroom. I have garnished with spring onions which is optional.


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