A hearty and flavorful North Indian curry made with tender mushrooms and sweet green peas simmered in a rich, spiced tomato-onion gravy. This comforting dish comes together quickly and is perfect for a weeknight dinner with roti or rice.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy Mushroom Mutter with aromatic Jeera Rice. A protein-packed, soul-satisfying comfort food!
This sindhi dish is perfect for lunch. With 497.02 calories and 10.469999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Heat oil in a kadai or pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
2
Prepare the Masala Base
Add the tomato purée to the pan and mix well.
Stir in the turmeric powder, red chilli powder, and coriander powder.
Cook this masala mixture on medium-low heat for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides of the pan.
3
Cook Mushrooms and Peas
Add the sliced mushrooms to the masala. Sauté for 3-4 minutes until they release their moisture and shrink slightly.
Add the green peas and mix everything together gently to coat with the masala.
4
Simmer the Curry
Pour in 1 cup of water and add salt to taste. Stir well to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the peas are tender and the gravy has reached your desired consistency.
5
Finish and Garnish
Stir in the optional fresh cream, garam masala, and crushed kasuri methi (crush it between your palms before adding).
Let the curry simmer for one more minute to allow the flavors to meld. Do not boil after adding cream.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
