Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas

Visit the Indian Food Glossary for information on the ingredients in this recipe
mushroom curry

This interesting and somewhat rich curry is inspired from 660 Curries by Raghavan Iyer. Surely this book is on my list of top five essential Indian cookbooks you must own. There are so many post-it notes adorning the pages that the book has become even thicker than when I got it. This is a much treasured source of inspiration in my kitchen. Traditional recipes with a bit of a spin that are easily followed, with helpful tips and easily accessible ingredients for both novice and experienced cooks alike. As much as I adore cookbooks that have that "coffee table book" presentation, this is a staple book if you want ideas for easy weekday meals or want to make something a little more complicated when you are having guests for dinner or just feel like spending more time in the kitchen.

For the most part, all of the recipes I have tried from this book are made with ease and a minimal amount of preparation and cooking times, and everything that I have made is truly delicious and pleasing to the palate. Simplicity and ease does not mean that you won't be able to turn out meals that taste like they have come from a gourmet restaurant. This book certainly doesn't gather dust on my shelf and I find myself constantly browsing through the pages finding more recipes I can't wait to try — yep, more post-it notes.

Essential spice blends and pastes, appetizers, paneer dishes, legume curries, vegetables curries, rice dishes and accompaniments treat the cook and this book is highly recommended by my kitchen. I have no affiliation with the author but am simply an adoring fan.

Indian mushroom curry

I never can get enough mushrooms it seems and they go so well in a creamy sauce like the one in this recipe. Exactly the sort of side dish I wanted to whip up to serve to my friend Basil when he came over for dinner. I sliced the mushrooms into large chunks for an especially satisfying burst of meaty mushroom goodness. I've made this twice already and surely it won't be for the last time either.

Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on May 25, 2012

Spicy, creamy and wonderfully fragrant, this mushroom and pea curry with fenugreek leaves is delicious served on hot fresh cooked white rice or on Indian flatbreads

Preparation: 25 minutes
Cooking time: 20 minutes

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  • 4 oz dried mushrooms (I used porcini mushrooms)
  • 1/4 cup raw cashews
  • 3 cloves garlic, chopped
  • 4 to 6 green chilies, seeded and chopped
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 1/4 to 1/2 teaspoon cayenne, to taste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 small tomato, finely chopped
  • 8 oz white, cremini or selection of wild mushrooms, halved or sliced
  • 1 cup fresh fenugreek leaves or 2/3 cup dried fenugreek leaves (methi) soaked in water
  • 1 cup frozen peas
  • 1/2 cup whole milk, yogurt or kefir
  • sea salt to taste
  • Soak the dried mushrooms in hot water for 20 minutes. Drain and chop, reserving 2/3 cup of the soaking liquid.

  • In a food processor, combine the cashews, garlic and chilies and pulse until you have a coarse mixture (I used my trusty magic bullet for convenience).

  • In a large frying pan or wok, heat the oil over medium-high heat. When hot, add the cashew, chili and garlic blend, along with the onions, and stir and fry for a few minutes. Stir in the spices, fry for another minute, and then stir in the tomato. Continue to stir and fry for another few minutes to let the tomato reduce a litle.

  • Now add the fresh and dried mushrooms to the pan. Stir and fry for another 2 minutes. Pour in the reserved soaking liquid from the soaked mushrooms to deglaze the pan and scrape off any of film that has formed on the bottom of the pan.

  • Squeeze out excess liquid from the dried fenugreek leaves if using, and add to the pan with the peas, milk, yogurt or kefir, and salt. Lower the heat and simmer, uncovered, until the sauce begins to thicken. Stir occasionally.

  • Serve hot as a side dish or over hot fresh cooked rice or Indian flatbreads.

Makes 4 servings

mushroom curry Indian style

More mushroom delights from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Paneer Mushroom Masala
Portobello Mushrooms Stuffed with Quinoa
Vegetarian Mushroom Bourguignon


Spicy-Aroma said...

mushroom and peas is really a delicious the addition of fenugreek leaves in it..a worth try recipe!

Inspired by eRecipeCards said...

Love this post. I am seriously lacking in curry skills. Need to look in on this book. Thanks for sharing!

Dave at