Dassana's Veg Recipes · by Dassana Amit★ 4.9 (17)

Mushroom Peas Curry (Batani Curry)

Name: Mushroom Peas Curry (Batani Curry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 tablespoon oil (- for sautéing mushrooms); 200 to 250 grams button mushrooms; 1 cup green peas (- fresh or frozen); water (as required); ½ cup fresh grated coconut; 7 to 8 cashews; ¼ or ⅓ cup water (or as required for blending or grinding); 2 tablespoons oil (- for the curry); ½ teaspoon mustard seeds ((rai)); 1 teaspoon urad dal ((split and hulled black gram)); ¼ teaspoon fenugreek seeds ((methi dana)); 1 teaspoon cumin seeds; ⅓ cup chopped onions (1 medium-sized onion); 1 teaspoon ginger garlic paste (or 1 inch ginger and 3 small to medium garlic cloves, crushed into a paste in mortar-pestle); ½ cup chopped tomatoes (or 1 medium-sized tomato); ½ teaspoon red chilli powder; ½ teaspoon turmeric powder ((ground turmeric)); 1 teaspoon coriander powder ((ground coriander) ); ½ teaspoon garam masala; 10 to 12 curry leaves (or 1 sprig of curry leaves); 2 to 2.5 cup green peas stock (or water or both); salt (as required); 1 to 2 tablespoons chopped coriander leaves (- for garnish)

NUTRITION · PER SERVING45M COOK

CAL 13%·PRO 12%

CARBS 17G27% OF CAL

6G FIBER4G OTHER7G TOTAL SUGAR

FAT 19G67% OF CAL

7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, spiced curry of mushrooms and peas in a creamy coconut and cashew base. Aromatic and deeply flavored, serve with roti, naan, or rice.

maincurrydairy freegluten freeveganvegetarian

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Ingredients

serves 4

1 tablespoon oil (- for sautéing mushrooms)
200 to 250 grams button mushrooms
1 cup green peas (- fresh or frozen)
water (as required)
½ cup fresh grated coconut
7 to 8 cashews
¼ or ⅓ cup water (or as required for blending or grinding)
2 tablespoons oil (- for the curry)
½ teaspoon mustard seeds ((rai))
1 teaspoon urad dal ((split and hulled black gram))
¼ teaspoon fenugreek seeds ((methi dana))
1 teaspoon cumin seeds
⅓ cup chopped onions (1 medium-sized onion)
1 teaspoon ginger garlic paste (or 1 inch ginger and 3 small to medium garlic cloves, crushed into a paste in mortar-pestle)
½ cup chopped tomatoes (or 1 medium-sized tomato)
½ teaspoon red chilli powder
½ teaspoon turmeric powder ((ground turmeric))
1 teaspoon coriander powder ((ground coriander) )
½ teaspoon garam masala
10 to 12 curry leaves (or 1 sprig of curry leaves)
2 to 2.5 cup green peas stock (or water or both)
salt (as required)
1 to 2 tablespoons chopped coriander leaves (- for garnish)

At a glance

PER SERVING · TIME 45M