Mushroom Peas Curry Batani Curry Recipes

MUSHROOM PEAS CURRY (BATANI CURRY)

Steps:

• Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
• Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
• Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
• In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
• Then add the cumin seeds, fenugreek seeds and urad dal.
• Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
• Now, add chopped onions. Sauté the onions stirring often till light golden.
• Add the ginger-garlic paste or crushed ginger-garlic.
• Fry till the raw aroma of the ginger-garlic goes away.
• Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
• Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
• Add the cashewnut-coconut paste and the curry leaves.
• Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
• Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
• Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
• Serve the curry hot, garnished with some chopped coriander leaves.