Mushroom Peas kurma is a rich creamy gravy made with coconut milk and could be served with roti or rice.Peas is one such vegetable that goes well with any vegetable,rice,paneer,mushroom and also in making non-veg dishes.Thus Peas makes a wonderful combo and brings out such great taste. This kurma recipe is so simple to make at home and could be made even for a group of people.Addition of coconut milk and cashews gives creaminess to the kurma.You can add coconut milk as per your need for the gravy.

PREPARATION TIME : 20 MINS

COOKING TIME : 20-25 MINS

SERVES : 6-8

INGREDIENTS

1 packet button mushroom

1/2 cup peas

1 onion chopped

1 tomato chopped

1 & 1/2 cup coconut milk

1/2 tsp turmeric powder

1 tsp chilli powder

1 tbsp oil

Salt to taste

Water as required

TO TEMPER

1 bay leaf 2 cardamoms

2 star anise

1/2 tsp saunf

3 cloves

1 small cinnamon stick

TO GRIND

3 green chillies

5 cloves of garlic

2 inch of ginger

7 cashews

METHOD

Deshell the peas ,chop the mushrooms and grind the ingredients under ‘to grind‘ column.

Heat oil in a kadai,add the items under ‘to temper’ column.After a minute add the onions and saute for 2-3 mins on medium flame.

Add the tomtoes and cook until they turn soft and mushy on medium flame.Then add the mushrooms,peas and saute for 5 mins on medium flame.The mushrooms will leave some water.

Add the ground mixture,coconut milk,turmeric powder,chilli powder,salt and bring it to boil.

When it boils,simmer the flame to low and cook for 10-12 mins or until oil separates.

Mushroom Peas Kurma is ready to serve now.Serve with rice,chapathi or poori.

TAKE CARE TIPS

Use fresh mushrooms and consume it the same day of cooking.

Frozen peas can also be used for fresh peas.

To prepare the coconut milk,take 1/2 coconut and grind it with 1 & 1/2 cup of water.Filter it through a strainer and discard the residue.