Mushroom Peas Masala

Course: Side Dish
Cuisine: Indian
Servings: 3 -4
Author: Maria Jose Martin
Print Recipe


  • 200 gms Mushroom
  • 1.5 cups Peas I used frozen peas
  • 2 big Onion thinly sliced
  • 4 Cardamom -
  • 1 medium size Cinnamon
  • 1 tbsp each Ginger garlic paste
  • 1/2 cup Tomato paste
  • 1 tbsp Chilly powder
  • 1 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1/2 cup Cashew nut paste
  • Salt
  • Oil


  • Cut mushroom into bite size pieces.
  • Heat oil in a pan & add cardamom, cinnamon & onion. Stir it till the onion turns golden brown colour. Add ginger garlic paste and stir for a few minutes. Add tomato paste along with spice powders and cook till the oil starts appearing.
  • Mix the cashew nut paste with one cup water and add to the curry. When it starts boiling add sliced mushroom & peas. Cook till the vegetables are done.
  • For cashew nut paste, soak 10-15 cashew nuts in warm water for 10 minutes and grind it with a little water. The gravy tends to be thick after sometime, so adjust the quantity of gravy accordingly.