Mushrooms are a favorite choice for weeknight dinners. They cook quickly and absorb flavours well. This mushroom curry is amazing with jeera rice, rotis or even frozen parathas.
This recipe does need a pressure cooker. It is my most favorite gadget/utensil in the kitchen. For a family of two, I own three two-litre cookers. My kitchen is ‘tiny’ and I have cooked for up to 15 people using these three cookers and now recently, an Instant pot. If there is one skill you have to master in the Indian kitchen – it is using a pressure cooker efficiently!
This mushroom peas curry will soon be a repeat favourite in your kitchen.
Do I need a special cooker to make this?
NO. I have tried this in a Prestige 2L cooker and it works fine. I know several who have tried this in several cookers and it works well. Make sure the cooker is in good condition. That means, working valves and a good whistle.
Can I make this in an Instant Pot?
Simple! Sauté cumin, onions, and tomatoes, add spiced mushrooms and cook for 3 minutes, manual release!
12 Minutes Creamy Mushroom Mutter
- pressure cooker
Spice mix for mushrooms
- 15 halved mushrooms I used white buttom mushrooms
- 1/2 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp kasoori methi
- 1/2 tsp salt
- 1/2 tsp red chilli powder
Onion tomato gravy base
- 1 tbsp oil
- 1 tsp cumin
- 1 chopped medium sized onion
- 1 chopped medium sized tomato
- 2 slit green chillies
- 1 cup peas I use frozen and thawed peas
- 2 tbsp cream/coconut milk optional
- coriander leaves to garnish
Making spiced mushrooms
- Remove stem and chop 15 mushrooms. Add 1/2 tsp each turmeric, redchilli, coriander, kasuri methi, salt. Mix well and keep aside.
Making onion tomato gravy
- In a pressure cooker, add 1 tbsp oil and 1 tsp cumin. To this, add 1 chopped onion on one side of the cooker and 1 medium tomato chopped to the other side of the cooker.
- This recipe does not require sauteeing of onions ,tomatoes. You can choose to do so if you wish, however for this recipe – I do not. The oil and water in onion/mushrooms is enough to cook them.
- . Add 1/2 tsp salt. Place spiced mushrooms on top. I usually place them directly on top, but you can keep it in a small bowl
- Close and cook for 4 whistles in high to medium heat. It should take about 3-4 minutes.
Garnish and serve
- Release pressure, mix in 1 cup frozen peas, 2 tbsp cream/milk, coriander leaves. Close and keep till you serve.
This recipe has been shared twice earlier on my Instagram – In January 2019 and in October 2020
This recipe is based on the techniques I learnt in a one pot one shot group on facebook. OPOS is a registered cooking technique and this recipes DOES not qualify for it. It is based on my learnings and is not directly taken from a single source.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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SonaAugust 7, 2021 at 5:59 am
Love this recipe and have made it countless times. It works every time and I’m always happy to eat it- with rice, chapati, dosai even.
Tastes so delicious and incredibly easy to make.
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KrithikaNovember 9, 2021 at 4:10 am
My fav mutter Mushroom ? I have tried it twice and it is super quick, easy and very delicious!!
myflavourfactoryNovember 9, 2021 at 9:35 am
so glad, thank you.
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