Recipe for Mushroom Peas Masala, South Indian Style Recipe. Kalan Pattani Masala Recipe with step by step pictures and video.
Mushroom and Green Peas Masala made South India style. A masala paste of coconut, poppy seeds and coconut added in the end makes the masala very rich. This Mushroom Green Peas Masala goes well with dosai, pulao and rotis.
Here is the video of Mushroom and Green Peas Masala
Here is the recipe for Mushroom and Green Peas Masala
Heat Indian sesame oil in a pan and add in the spices and green chillies. Sauté on a low flame for a few seconds until the spices are aromatic.
Add in the onions and salt. Sauté for a few minutes.
Add in the spice powders and the sugar. Sauté for a few seconds. Do not sauté for long as the spice powders can burn if fried for long.
Make a paste by grinding garlic, ginger and tomatoes.
Add it to the pan.
Cover and cook for 5-6 minutes. The masala powders and the tomatoes will be well cooked in this time.
Add in the mushroom and the green peas. Add 1/2 cup of water. Cover and cook till the mushrooms are soft.
It will take about 5-7 minutes.
Soak cashews, poppy seeds and coconut in half a cup of water for five minutes. Grind to a fine paste.
Add the paste to the pan. Cover and cook for five more minutes on a low flame. The curry will become thick in the mean time.
Finish the mushroom peas masala with a generous sprinkle of coriander leaves.
Mushroom peas masala is ready.
Mushroom Peas Masala
Recipe for Mushroom Peas Masala, South Indian Style Recipe. Kalan Pattani Masala Recipe with step by step pictures and video.
- Total Time: 40m
- Yield: 3-4 servings 1x
Ingredients
Main Ingredients for Mushroom Peas Masala
1 tablespoon Indian sesame oil
1/2 inch piece cinnamon (Indian cassia)
3 cloves
2 small pieces of star anise
3 cardamom
a small piece of kalpasi (stone flower)
1 teaspoon fennel seeds
2 green chillies, slit
1/2 cup onions, chopped
1 teaspoon salt
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon curry masala powder
1/2 teaspoon sugar
2 cups mushrooms, diced
1 cup green peas (fresh / frozen)
1/2 cup water
1 tablespoon coriander leaves, finely chopped
For Paste One
1 pod garlic cloves
1 inch piece ginger
4 tomatoes
For Paste Two
3 tablespoon cashews
3 tablespoon fresh coconut
1 tablespoon white poppy seeds
1/2 cup water
Instructions
Heat Indian sesame oil in a pan and add in the spices and green chillies. Sauté on a low flame for a few seconds until the spices are aromatic.
Add in the onions and salt. Sauté for a few minutes. Add in the spice powders and the sugar. Sauté for a few seconds. Do not sauté for long as the spice powders can burn if fried for long.
Make a paste by grinding garlic, ginger and tomatoes. Add it to the pan. Cover and cook for 5-6 minutes. The masala powders and the tomatoes will be well cooked in this time. Add in the mushroom and the green peas. Add 1/2 cup of water. Cover and cook till the mushrooms are soft. It will take about 5-7 minutes.
Soak cashews, poppy seeds and coconut in half a cup of water for five minutes. Grind to a fine paste. Add the paste to the pan. Cover and cook for five more minutes on a low flame. The curry will become thick in the mean time. Finish the mushroom peas masala with a generous sprinkle of coriander leaves. Mushroom peas masala is ready.
- Prep Time: 10m
- Cook Time: 30m
This was fabulous and so complex!! Thank you. Will be making it again.
Thank you!
good site!
Thank you!