Ariso Recipes
Creamy Mushroom And Pea Curry
Last update date: February 24, 2012
Indulge in the velvety richness of Creamy Mushroom and Pea Curry ÔøΩ a delectable blend of tender baby mushrooms and fresh peas in a luscious sauce of cashew, yogurt, and aromatic spices. Delightful and comforting!
10 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
In a spice grinder, grind the cloves, cinnamon sticks, and cardamom pods into a fine powder. set aside.
2
In a blender, combine cashew nuts, greek yogurt, and 50ml of the soaking liquid. blend until smooth and set aside. in the same blender, add the onion and blend into a fine paste. set aside. blend the ginger and garlic with a splash of water to form a paste.
3
Heat vegetable oil in a heavy-bottomed non-stick saucepan over medium heat. add the bird's eye chilli and fry for a few seconds. then, add the onion paste and stir well to prevent spluttering. fry the paste for 7-8 minutes until it turns light brown, making sure it doesn't stick to the pan.
4
Reduce the heat and add the ginger and garlic paste. fry for 20 seconds and then add the ground spice powder along with the mild chilli powder. stir well and add the cashew nut-yogurt paste. mix everything and fry this curry base for 2 minutes.
5
Gradually add the milk, stirring continuously until the gravy becomes smooth and creamy. add the mushrooms, sugar, and season with salt to taste. simmer the curry on low heat for 5 minutes with the lid on, stirring halfway through to prevent sticking. if the gravy is too thick, add a splash of water. add the fresh peas and continue to simmer for 3-4 minutes. turn off the heat and garnish with coriander leaves.
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