This original Tarla Dalal recipe can be viewed for free

Mushroom and Green Peas Curry


by
Added to 33 cookbooks
This recipe has been viewed 7205 times
  

Very popular with my grandchildren, this curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc. Making zero oil subzi is not as difficult as it may sound, as it does not totally prevent you from adding sinful ingredients like Cashewnuts, coconut, etc. but just requires you to use them moderately.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 serving
Show me for serving


Ingredients

Method
  1. Heat a non-stick pan on a medium flame and when hot, add the ground paste.
  2. Cook while stirring continuously till it is light brown in colour. Sprinkle a little water if the paste burns.
  3. Add the onions and dry roast while stirring continuously till they turn translucent.
  4. Add ½ cup of vegetable stock to it and mix well till smooth. Keep aside.
  5. Heat a non-stick kadhai on a medium flame and when hot, add the peas, salt and the remaining vegetable stock.
  6. When it starts boiling, add the ground paste and simmer till the peas get cooked.
  7. Add the mushrooms, curds and milk and simmer for another 5 minutes.
  8. Serve hot garnished with coriander.
Mushroom and Green Peas Curry has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe