Spicy Mushroom Green Pea Curry

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

Mushroom lovers will no doubt agree that this curry needs little introduction. Besides, it's about the food and not a lengthy preamble. Here meaty button mushrooms are enhanced in this dish by a rich blend of Indian spices, tangy tomatoes and plump local green peas. In addition to adding texture to dishes they appear in, mushrooms are a perfect vehicle for the seasonings present. This one is a perfect example of the magic mushrooms can conjure up.

Frozen green peas can be used in this curry, but if you are able to take advantage of the relatively short window of opportunity, do take the time to shell fresh peas while they are in season.

Serve with your favorite legume dishes, rice or Indian flatbreads for a balanced, satisfying and nourishing meal.

mushroom crepe

Spicy Mushroom Green Pea CurrySpicy Mushroom Green Pea Curry (Mushroom Masala)
Recipe by
Cuisine: Indian
Published on July 14, 2014

Plump earthy mushrooms and tender peas simmered in a simple spiced tomato sauce

Preparation: 10 minutes
Cooking time: 20 minutes

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  • 1/2 tablespoon olive or sesame oil
  • 1 teaspoon cumin seeds
  • small handful of dried curry leaves, lightly crushed
  • 1 medium onion, diced
  • 2 to 3 green chilies, seeded and finely chopped
  • 1-inch piece ginger, grated or finely chopped
  • 1 to 2 cloves garlic, crushed or minced
  • 1 teaspoon Kashmiri or other chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon amchoor powder (optional)
  • 1/4 teaspoon cayenne
  • 14 oz (400 g) white mushrooms, quartered or cut into thick slices
  • 1 medium tomato, finely chopped
  • 1/2 cup green peas, fresh or frozen
  • 1 tablespoon dried fenugreek leaves (methi)
  • juice from 1 lime (2 tablespoons)
  • sea salt and fresh cracked black pepper to taste
  • fresh chopped cilantro leaves for garnish (optional)
  • Heat the oil in a large heavy-bottomed frying pan or saucepan over medium heat. When hot, toss in the cumin seeds and curry leaves and stir for a few minutes. Add the onion and sauté for 5 minutes. Add the chilies, ginger and garlic and stir for another few minutes. Now add the spices and stir for 30 seconds.

  • Turn up the heat to slightly and add the mushrooms to the pan, stirring well to coat with the spices. Cook for a few minutes until the mushrooms shrink a little and just begin to soften up.

  • Add the tomato and green peas to the pan and simmer, stirring often, for another 5 minutes until thickened.

  • Reduce the heat slightly and add the fenugreek leaves, lime juice, salt and pepper, and simmer for another few minutes.

  • Serve hot garnished with fresh chopped cilantro if desired with rice or your favorite Indian flatbread.

Makes 4 servings

mushroom pea curry

Other spicy mushroom based curries to try from Lisa's Vegetarian Kitchen:
Classic Mushroom Curry
Mushroom Masala
Paneer Mushroom Masala
Thai Coconut Mushroom Soup with Kidney Beans


Jo from yummyvege said...

These look delicious, I love the way mushrooms absorb all the spicy flavours. Yum.

Stephanie said...

I made this and used one small jalapeno, half the amount of cayenne and the full teaspoon of red chili powder. I got the red chili powder from the Indian Grocery.This dish was so hot, I could barely eat it, even with rice and yogurt. I thought the red chili powder was Kasmiri chili powder and was not as hot as it really is!! I think this would have been delicious if I had cut the chili powder way down. Peace, Stephanie

Lisa Turner said...

Hi Stephanie; Personally, I didn't find the dish too hot, but then, I am used to spice and everyone's palate is different. I do find the Kashmiri chili powder is much milder than most chili powders. Give it a try again, with a slight reduction of spices, and see what you think.

Stephanie said...

Oh, I know you like it a bit hotter than I do, so I usually reduce a bit. This was a surprise as I thought I had got Kashmiri chile, but instead had something much hotter. Your recipes are always so delicious, thanks for sharing.