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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.
For 4 servings
Sauté Aromatics
Prepare the Masala Base
Cook Mushrooms and Peas
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 185.39 calories per serving with 6.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Replace fresh cream with a paste made from 10-12 soaked and ground cashews for a dairy-free, rich gravy.
Add 100g of cubed paneer along with the mushrooms for an extra boost of protein and texture. Lightly fry the paneer cubes before adding for best results.
Increase the amount of green chillies to 3-4 and add an extra 1/2 teaspoon of red chilli powder for a more fiery curry.
Experiment with cremini or shiitake mushrooms instead of button mushrooms for a deeper, earthier flavor.
Mushrooms are a great source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
Green peas provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Both mushrooms and peas contribute to the protein content of this dish, making it a satisfying and nutritious option for vegetarians and vegans.
The use of spices like turmeric, ginger, and garlic provides powerful antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Mushroom Mutter (approximately 1 cup or 275g) contains around 190-220 calories, depending on the amount of oil and whether fresh cream is used.
Yes, it is a nutritious dish. Mushrooms are low in calories and provide B vitamins and potassium, while peas are a good source of fiber and plant-based protein. The spices used have anti-inflammatory properties. To make it even healthier, use minimal oil and skip the cream.
Absolutely. This recipe is easily made vegan. Simply omit the optional fresh cream or substitute it with cashew cream or full-fat coconut milk for a similar rich texture. Ensure you are using vegetable oil and not ghee.
It pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice or jeera (cumin) rice.
While fresh mushrooms are recommended for the best texture and flavor, you can use canned mushrooms in a pinch. Drain them well and add them towards the end of the cooking process, as they are already cooked and only need to be heated through.
Store any leftover Mushroom Mutter in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.