Mushroom with peas

By: Manjula Jain

Serving : 2 people
Total Time :30 minutes

Rate this recipe:

4.50 from 2 votes

Mushroom with peas

Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.

Mushroom with Peas

Ingredients

  • 2 cups mushrooms sliced
  • 1 cup green peas, I am using frozen green peas
  • 1 cup diced tomatoes
  • 1 tsp shredded ginger
  • 2 tbsp fenugreek chooped leaves
  • 2 tbsp oil
  • 1 tsp cuminseeds jeera
  • 1/2 tsp turmeric haldi
  • 2 tsp coriander powder dhania
  • 1 tsp red pepper
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 green chili finely chopped

Instructions

  • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
  • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
  • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
  • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
  • Add lemon juice and green chili if you like. Serve hot.

Notes

Notes:
Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
To add heat to this dish, garnish with finely chopped green chilies.
 

Mushroom with peas

Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.

  • 2 cups mushrooms sliced
  • 1 cup green peas, I am using frozen green peas
  • 1 cup diced tomatoes
  • 1 tsp shredded ginger
  • 2 tbsp fenugreek chooped leaves
  • 2 tbsp oil
  • 1 tsp cuminseeds (jeera)
  • 1/2 tsp turmeric (haldi)
  • 2 tsp coriander powder (dhania)
  • 1 tsp red pepper
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 green chili finely chopped
  1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.

  2. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
  3. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
  4. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.

  5. Add lemon juice and green chili if you like. Serve hot.

Notes:

Dicing the tomatoes will give a different texture to the curry then tomato puree.

Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).

To add heat to this dish, garnish with finely chopped green chilies.

Main Course
Indian

Comments

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    Harshita Verma
    October 23, 2017 at 11:19 pm

    NICE RECIPE

    Rena Roberts
    July 12, 2017 at 1:44 pm

    Hello Manjula,

    My husband LOVED this recipe and he really does NOT like peas. He rated it FIVE STARS which means the best, and he really wants me to make it again. I for sure will.
    I really appreciate that you wrote to me a while back when I had a question about whole moong dal. I tried one of the recipes you suggested and it was GREAT. I am really enjoying your site and especially the recipes I have tried so far. Thank you for making indian cooking something I can do fairly easily. I appreciate all your efforts.

      Manjula Jain
      July 19, 2017 at 2:28 pm

      Rena, Thank you for such a nice compliment

    El Jefe
    September 21, 2016 at 1:04 pm

    I tried this one today, and it came out pretty dry. Do you use canned diced tomatoes or fresh?

      Manjula Jain
      September 23, 2016 at 12:55 pm

      El Jefe,I use fresh tomatoes, it is a quick fix add little water.

    Anu, PhD
    June 23, 2016 at 6:09 pm

    I tried it today. It was really awesome. Thanks for sharing it with us.

    […] Mushrooms with Peas […]

    ks
    November 25, 2012 at 7:12 am

    dear mataji…i would like to do this recipe, but i can’t get fenugreek leaves in my country ( we live in chile!)…may i do it with fenugreek powder??..and thank you again for your delicious recipes!!!

    Vibhuti
    May 30, 2012 at 8:54 pm

    This is a fantastic recipe!! I have used this many times and I love mushroom and peas in this tangy style sans onion. Must try!!

    Prethiba
    May 24, 2012 at 7:09 am

    I tried this dish yesterday. It turned out very well. The aroma reminded me of mom’s food (tomato thokku).

    Thanks for the simple recipe.

    joel
    March 7, 2012 at 1:16 am

    Hello!! Auntie, i liked this recipe i need some guidline on this … can i stuff this gravy… as like puff…if yes plzzzzzzz tell me how..??

      Manjula Jain
      March 7, 2012 at 5:59 pm

      Hello Joel, I’m not sure exactly what you mean by “stuffing the gravy like puff.”

    Mohan K Gupta ALBELA
    February 1, 2012 at 11:54 pm

    Vary good your margdarshan.

    Kay
    December 2, 2011 at 8:11 pm

    Excellent dish! I first time followed the recipe measurements and procedure and cooked a vegetarian food. The aroma the taste was GREAT now i make Manjula my cooking mentor

    Rekha
    July 20, 2011 at 12:55 pm

    Hi ji,

    I tried this recipe. Instead of peas, I used Chana and in the place of fenugreek leaves, I used Mint leaves. To my surprise, it turned out so well. Thanks a lot Ji. 🙂

    Swann2b
    May 28, 2011 at 10:36 am

    Auntie, I made this recipe and your spicy potatoes recipe last night. Was so yummy and esy ! Thank you for all your work !

    mahdu
    April 15, 2011 at 6:18 pm

    your recipe was very tasty my husband is not into mushrooms but he loved it n want to have it again thanks a lot for this !!

    Rajiv
    March 22, 2011 at 2:18 pm

    Awesome recipes Manjula aunti!! I have been surviving by watching your videos 🙂 Great job!!! I like all your recipes as they are simple to cook and yet very delicious.

    sandhya
    January 13, 2011 at 8:42 pm

    My husband and I enjoyed this preparation. We like watching your videos. Thanks Manjula aunty!

    raji
    November 19, 2010 at 9:28 pm

    hello aunt,
    i dont find onions in any of ur recipes..
    is there any health reasons to avoid onions..

      mahdu
      April 15, 2011 at 6:20 pm

      i observed the same thing no onions in any of the recipes

        Meghna
        January 31, 2012 at 3:28 pm

        I assume Manjula Aunty is a Jain, and therefore, no onions, no garlic in food preparations.

    alka
    August 22, 2010 at 7:05 am

    manjulaji,
    Hi!I like your approach towards recipes–meticulous and simple.Your tips make all the difference.No doubt few recipes of yours which i tried were a treat for the taste buds,but I must say regretfully that this recipe was bland and didn’t tickle the taste buds.

    […] as Ainsley Harriet, but that makes her much more watchable! Mushrooms and peas was her idea: Manjula’s mushroom and peas This recipe was has the tasty addition of Kasoori Methi (dried fenugreek leaves) – really […]

    Vanisha
    April 30, 2010 at 2:34 pm

    hello aunty ji,

    I luved the way u made matar mushroom sabzi, its so simple & easy even without using onions, i hav noticed that u don’t use onions in most of ur recipes.
    I tried making this matar mushroom by ur way y’day, & it was great, amazing taste.
    Whateva u make is very delicious & differnt frm wat i make.
    U r really genius. Keep it up. Good Bless U xxxxxxx

    Regards
    Vanisha

    Priya
    April 26, 2010 at 4:11 pm

    Manjula,

    Your recipes are excellent!!!! thanks for sharing with us

    Vaishali
    April 25, 2010 at 12:21 pm

    Hi Aunty…..Your cooking reminds me of my mom 🙂 …I refer to your videos and wonderful recipes on a regular basis…take care!

    Richard
    April 19, 2010 at 8:07 pm

    Mrs.Manjula,

    First, I would like to say that I love your website. I’ve cooked many things from it already and I’m always looking at your recipes for more ideas for dinner.
    As for this recipe, are you using raw green peas? Or can you just use frozen green peas from the grocery store?

    Thanks,

    Richard

    lakshmi
    April 6, 2010 at 2:08 pm

    Dear manjula mam i tried several recepie of urs its really very nice but y u r not adding onion in most the dishes?

    Vani
    March 12, 2010 at 1:50 pm

    I tried this mushroom with peas dish y’day, it was awesome. Tasty and yet healthy.
    Thanks again.
    Vani.

    srishti
    January 20, 2010 at 10:59 am

    dear ,aunty…i am very thankful to u for the menu matar mushroom….its a fav dish of my husband..today he brought mushroom for me to cook …i was worried how to cook but watching ur vedio now it is easy for me to cook n can make good impression on my hubby……

    Deepti
    December 12, 2009 at 1:52 am

    Hi Manjula Aunty,

    Thanks for th delicious things tht you show. I try most of them andlove it so much.
    I also trid making jalebis and rasgullas, Jalebis turned out amazing, though rasgullas failed…though all the water was squeezed ot of paneer

    thank so much love ya deepti

      Manjula Jain
      December 12, 2009 at 2:45 pm

      Hi Deepti,
      Many things can go wrong but make sure when you are separating the milk do not use extra lemon juice it makes the paneer very dry in texture and do knead the dough enough to make soft dough.

    […] the menu was matar mushroom (mushroom & peas curry), rajma chawal (kidney bean curry), aloo dum (potato curry) and simla […]

    Cindy
    September 17, 2009 at 6:18 pm

    I am not a big fan of peas so I made it with green beans – still turned out great!

    Tej
    August 21, 2009 at 4:30 pm

    Thank you for this very simple and nice recipe Manjula ji, prepared it just now, it came out very well. will try more recipes from your website. your efforts much appreciated.

    Darren
    August 7, 2009 at 6:29 am

    Made this just now! it’s delicious! and I will serve it as the main dish with basmati rice, and a side of your carrot pickle tonight. The spices are very light and allow the mushrooms and peas to take center stage, while adding to their charm.

    Sushma
    August 3, 2009 at 8:08 am

    Hi Manjula,
    This curry looks great and simple to cook…the curry goes with anything.. I look your website and i love all your recipes too.. Thanks for sharing them…

    Avanti
    July 20, 2009 at 1:10 pm

    Dear Mrs. Jain,

    Thank you for sharing your wonderful recipes. I am repeating my question regarding the recipe with mushroom and peas since I want to prepare this dish again.

    I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?

    Thank you in advance for your time and help.

    Best regards,
    Avanti

      Jaya
      July 20, 2009 at 3:16 pm

      You may wash and should wash mushroom by placing them under the running water of your kitchen sink for several seconds. This is the best way to remove any dirt.

      Dry them gently with a towel and continue with the recipe. This will NOT make the mushrooms tough.

      Buy whole mushrooms rather than pre-sliced. The whole mushrooms keep their flavor better. Wash, dry and slice at home.

      You can use the common white or brown mushrooms sold in grocery stores (the fresh ones, not from a can). If you have a preference for another mushroom type, then use that. It will not have a bad effect on the recipe to use different mushrooms.

        Avanti
        July 20, 2009 at 4:09 pm

        Hi Jaya,

        Thanks for your take on this subject. However, since my question is addressed to the author of these recipes, I still hope to receive a reply from her.

        Best regards,
        Avanti

      Manjula Jain
      July 20, 2009 at 6:01 pm

      Hello Avanti,
      Sorry for being late, I also just wipe them with a damp paper towel and I buy the whole mushrooms and I prefer white button mushroom.

        Avanti
        July 20, 2009 at 7:39 pm

        Dear Mrs. Jain,

        Thank you very much for your reply.

        Looking forward to your next recipe.

        Best regards,
        Avanti

      Nidhu Bajaj
      July 21, 2009 at 6:38 am

      I sometimes use shetake mushrooms…i discard the stem as it’s hard and cut the mushroom into 4 pieces…it gives a nice chewy flavour similar to the sea food…

    Avanti
    July 9, 2009 at 2:49 pm

    Dear Mrs. Jain,

    Thank you for sharing your wonderful recipes.

    I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?

    Thank you in advance for your time and help.

    Best regards,
    Avanti

    Missy
    June 26, 2009 at 6:26 am

    my god Manjula ji…….i am eating this now…i just cooked it……its wonderful for breakfasts…! Thanks!

    Gunika
    June 25, 2009 at 5:34 am

    This is a fantastic recipe, but for my taste, it was a little too spicy. So instead of adding the lemon juice and green chilli at the end, I instead added in some skim milk, which gave it some gravy, richness and turned down the heat a bit. It was great!

    DIVYA
    June 16, 2009 at 4:54 pm

    hiya!!!
    actually if i add potatoes in mushroom with peas will it taste good?

    mairi
    April 23, 2009 at 1:55 pm

    hi Manjulaji
    looking forward to trying this in the uk . I need to make this and reheat the next day. Do you know if this is likely to be ok ? Would be intersted to know if there are any other vegetable curries you would recommend from your recipes for reheating. Thank you for your time 🙂

      Jaya
      April 23, 2009 at 3:59 pm

      This dish will re-heat well for the next day easily.

    xyz
    March 26, 2009 at 9:54 am

    hi manjula aunty,
    i always did Channa Curry with Onions.. Your recipe without onions are double the taste..

    You are an amazing cook and a teacher!

    Natalie
    March 4, 2009 at 1:08 pm

    Hello Manjula,

    I am a first time user of your recipe for mushroom with peas. I noticed that mine however has an interesting flavor though, it tastes too bitter. I was wondering since I used methi powder instead of the dry fenugreek leaves if that makes a difference with this recipe. Is it necessary for me to use the dry fenugreek leaves instead? I find the methi powder a little too overpowering for my taste but not sure if that is how the dish should turn out.

      Manjula Jain
      March 4, 2009 at 10:51 pm

      Hi Natalie,
      Fenugreek powder will make very bitter if you do not have access to fresh or dry fenugreek leaves just do without it.

    dp
    February 25, 2009 at 5:02 pm

    I like to try recipes from all over the world. For several years I have been cooking a recipe for aloo gobi which I learned from the dvd “Bend it Like Beckham.” (A funny place to learn cooking. Their version had tomatoes.) I think this recipe sounds good too. Its not very convenient for me to go buy some of the spices, so I make do without. I do love the smell of cumin seeds cooking, I wish I had some.

    annu
    February 25, 2009 at 6:02 am

    manjulaji i saw ur website .its really nice .today i tried ur mashroom&peas ,and its very tasty .
    thank u .
    annu

    Sister Tinh Quang
    February 12, 2009 at 2:09 pm

    Hello, Manjulaji. Thank you for this simple, yet tasty recipe. Your site is so wonderful and you teach so well. Thank you.

    Also, congratulations on the addition to your family. May all be happy and healthy.

    Metta,
    Sister Tinh Quang

    Likes2Eat
    February 11, 2009 at 5:06 pm

    Looks good. I haven’t cooked with fenugreek leaves before. Looking forward to trying something new.

    Mandip
    February 11, 2009 at 4:18 pm

    Hello Auntieji
    I note that you do not use any onion in your recipies for tarka, why is this?
    I always make dishes that need tarka with onions as tradionally done?

    Nikki
    February 11, 2009 at 2:00 pm

    Looks Yummy…will surely try it….Aunty what happened to malai methi recipe????

    Arthy
    February 10, 2009 at 5:59 pm

    Hi Aunty
    Intresting and surprise to see that you eat mushroms

    swethaskitchen.com
    February 10, 2009 at 10:33 am

    hi manjulaji
    your recipe sounds good.i prepare recipes like mushroom manchuria,punjabi style mushroomcurry,chinese mushroom wraps,mushroom and panner curry,but never heard of mushroom and green peas curry.should try it.
    thanks
    sweths

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