A hearty and flavorful North Indian curry featuring tender mushrooms and sweet green peas in a rich, spiced tomato-onion gravy. Perfect for a weeknight dinner, it pairs beautifully with roti or steamed rice.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté the Mushrooms
Heat 1 tablespoon of oil in a kadai or deep pan over medium-high heat.
Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown. This step is crucial for a deep, earthy flavor.
Remove the sautéed mushrooms from the pan and set them aside.
2
Prepare the Gravy Base (Masala)
In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and light golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Tomato and Spices
Pour in the tomato puree. Cook for 6-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.
4
Simmer the Curry
Add the green peas and the sautéed mushrooms back into the pan. Stir gently to coat them with the masala.
Pour in 1 cup of water and add salt. Stir everything together.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The gravy should thicken, and the peas should be tender.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding to release its aroma).
If using, gently stir in the fresh cream for a richer finish. Do not boil the curry after adding cream.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes for the flavors to meld.
Serve hot with roti, naan, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
