Tuesday, 3 March 2015

Mushroom and Green Peas Gravy

 Button mushrooms sautéed in butter and then cooked in creamy , rich , mildly spiced milk gravy. Best served with roti , naan, dosa or steamed rice. However I served it with wheat oatmeal honey bread that I baked.


  • 200 Grams Button Mushrooms
  • 1 Cup Fresh Green Peas ( thaw if frozen)
  • 2 Tablespoon Vegetable oil
  • 1 Tablespoon salted butter
  • a pinch of turmeric powder
  • 1/2 Cup Milk ( I used full cream milk )
  • 1/2 Teaspoon Kasuri Methi crushed (optional)
  • 1/2 Teaspoon freshly ground black pepper
  • Salt to taste

For Paste Number 1 

  • 1 Large onion chopped roughly
  • 2 Green chillies chopped
  • 1 inch fresh ginger sliced or chopped roughly
  • 4 large Garlic cloves
  • 1 Teaspoon Vegetable oil

For Paste Number 2

  • 8 raw Cashew nuts
  • 1 Teaspoon  khus khus / poppy seeds
  • 1 Tablespoon coriander seeds
  • 1 Teaspoon whole black peppercorns
  • 1 Green Cardamom
  • 3 Cloves
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon fennel seeds
  • 2 Tablespoon water to grind


1. In a pan dry roast all the ingredients listed under 'Paste number 2' on low flame for a minute. Switch off the flame and transfer the content to a food processor. Add 2 tablespoons of water and grind it to fine paste. Set aside

Dry roast ingredients :

Dry roasted ingredients ground to fine paste:
2. In the same pan, add 1 teaspoon oil and add all the ingredients listed under 'Paste number 1' and fry on medium flame until onions are caramelized and light golden. Set aside to cool. Once the ingredients cool down , then grind all the ingredients in a food processor to fine paste. No need to add water while grinding. Set aside




3. In the same pan, add 1 tablespoon salted butter. When the butter melts, add mushrooms. Sprinkle a big pinch of salt and sauté the mushrooms on high flame until they have a nice golden color crust


4. In a microwave safe bowl, add green peas along with 1/4 cup water + 1/4 teaspoon salt and microwave on high for 4 minutes. Drain water completely

5. Add these parboiled green peas to the pan and sauté them along with mushrooms for 2 minutes



Directions to make the gravy

1. In a pan / wok , heat oil
2. When the oil is hot, add paste number 1 (onion, garlic, ginger and green chilli paste) and fry on low flame for 8 to 10 minutes until the color changes to light golden and oil starts separating from the mixture
3. Then add paste number 2 (cashew nuts and poppy seeds paste) and sprinkle 1/2 teaspoon salt and leave the mixture for 10 minutes on low flame, stirring intermittently. The mixture will become thick, all the water will evaporate and oil will start floating from the mixture. Do not rush through this step, fry on low flame and fry until you see oil from the mixture



4. Then add turmeric powder and give it a stir
5. Add 1/2 cup water , salt to taste and bring it boil
6. Reduce the flame to low (it is important that you add milk only in low flame) and add 1/2 cup milk


7. Once you add milk, start whisking continuously until the milk comes to gentle boil. Do not change directions while stirring. And do not increase/ decrease the flame while stirring, Milk might spilt if you do that

8. Once the milk comes to boil, Add mushrooms and green peas to the gravy

9. Add crushed kasuri methi and freshly ground black pepper

10. Simmer the gravy for 5 minutes and switch off the flame

11. Gravy is ready to be served. Serve hot with roti / naan / steamed rice / bread. I served it with whole wheat honey oats bread that I baked


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