Mushroom Peas Kurma

Mushroom and peas kurma a great side dish for chappathi or rice.


1 Onion
1 green chilli
1/2 inch piece Ginger
1 Tomato
1 cup Mushroom chopped
1/2 cup green peas
1&1/2 teaspoon corriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 cup curd
3 tablespoons corriander leaves choppped
3 to 4 tablespoons oil
1 tablespoon watermelon seeds
2 to 3 cashew nuts


1. Soak watermelon seeds, cashew nuts in water. Grind to a paste and keep aside.
2. Boil Onion, green chilli and ginger. Cool and grind to paste. Keep aside.
3. Balanche tomato, remove skin, cool and grind to purée. Keep aside.
4. Heat oil, add onion paste and sauté.
5. Add tomato purée, sauté.
6. Add turmeric, red chili powder, corriander powder, garam masala powder and fry till you get a nice aroma.
7. Add mushroom and cook on high for 2 minutes.
8. Add the ground cashew paste, saute.
9. Add green peas, adjust seasoning according to taste.
10. Beat the curd, add to mixture and simmer on low heat for a few minutes.
11. Garnish with corriander leaves; server hot with chappathi or rice.

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