Curry in a hurry…

pea and mushroom curry

Rahul is always out-doing me in the Indian cooking stakes so last night I turned the tables and whipped up a delicious pea and mushroom curry. However Rahul still had a major input into the meal with his yummy chappatis…

The recipe is from the fabulous Nita Mehta’s cookbook Vegetarian Dishes. It is a quick and easy recipe to follow:



200g mushrooms (trimmed and sliced), 1/2 cup peas, 3 tbsp oil, 1 tbsp butter, 1/2 tsp jeera (cumin seeds), 1 tej patta (bay leaf), 4 moti illaichi (cardamoms), 3 laung (cloves), 2 onions chopped finely, 3 garlic cloves (finely chopped), 1/2 tsp red chilli powder (optional), 1 tsp garam masala, 1/2 tsp haldi (turmeric), 1/2 tsp amchoor (dry mango powder), 1 tsp salt, 1 tsp sugar, 1/2 cup tomato puree, 3 tbsp cashews ground to a paste with 3 tbsp water, 1 1/2 cups coconut milk


  1. Heat butter and fry mushrooms lightly then put mushrooms aside.
  2. Heat oil in pan. Add jeera, tej patta, illaichi and laung. When jeera turns golden add onions and garlic. Fry till light golden.
  3. Reduce heat and add dhania powder, red chilli powder, garam masala, haldi, amchoor add salt. Stir till onion is golden brown.
  4. Add tomato puree, peas, cashew nut paste, cooked mushrooms and coconut milk. Cover and simmer on low heat till gravy thickens.
  5. Serve topped with chopped fresh coriander and chappatis.



500g white or wholemeal flour, pinch salt, generous handful fennel seeds, 300ml water


  1. Place flour, salt in bowl..make a well in centre and add water then blend with hand. Alternatively use a dough hook on your mix master to mix into dough (Rahul’s tip).
  2. Roll dough into small balls and let rest for at least 1/2 hour.
  3. Heat ghee in flat chappati fry pan.
  4. Roll out chappatis into flat circles. Fry in pan on both sides till golden.


29 thoughts on “Curry in a hurry…

  1. Oh my, Jim will try to make this curry this weekend. He is thinking about what to use in place of the onions, which I cannot eat. We have the rest of the ingredients. Thanks you!

    • How about trying leeks, chives or celery…they would all compliment the dish? Thank you for your comment 🙂

  2. Oh to be able to tear a piece of that chappati and scoop it with a dollop of that creamy curry right now!!! I just noticed that you use cashew nut paste. Wow – that would add a beautiful thickness to it! Thank you for such a great recipe! Sharon

    • Thank you Sharon for your kind words. I include cashew paste in lots of Indian recipes and it does add a lovely richness to the sauce. I make a lovely sate sauce out of cashews too 🙂

  3. that looks amazing – and so simple! My curry efforts are so disappointing, but I love a good curry – and those chapatis – yum! I’ll give it a go and see if it works for me.

  4. Lakshmi, we had a curry weekend. Your recipe turned out such tasteful curry. Jim made this with celery. While we were savoring the curry with the homemade Chappati on Saturday he decided to try the recipe again on Sunday with leeks. He added potatoes to the Sunday curry to replace the bread. It came out delicious too. Thanks so much! We eat mostly vegetarian, so these recommendations give us something to look forward to. Jim loves to cook. I’m like a deer in the headlights in the kitchen, but according to Jim I’m an invaluable sous chef 🙂

    • Your reply has made my day…THANK YOU! I’m so glad that Jim also added his own touches to the recipe. We eat mostly vegetarian too so I will keep posting some tasty ones for you 🙂 I really laughed at your “deer in the head-lights” saying as Rahul uses that expression ALL the time!

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  7. Hello Lakshmi –Nice to meet you. I am delighted to have both recipes. Have been an avid fan of Indian cooking for 40 years but do not have a dish that features mushrooms. The spice mixture is a bit different to what I’m used to, so more variety. I don’t have the mango powder either but thanks for the tip to use lemon juice. Haven’t ever tried to make my own chapatis , so this recipe is a great incentive. My husband and I live in a tiny rural county in Oregon, USA called “Curry County” named for a founding family most likely. Anyway, there is a saying here: “No hurry in Curry.” So I’m not sure if I’ll be able to make this curry in a hurry or not but it doesn’t matter, because I enjoy taking my time with cooking. Namaste, Alia

    • Thank you so much for visiting Alia – I hope you like the curry and chappatis. I am addicted to chappatis…mmm! I have another blog too with recipes – the link is on my Lakshmi blog. It is called a really easy recipe 🙂

      • Hi Laksmi — I made this curry last week and it is a winner and a keeper for sure. However, it had several elements that caused me to slow down a bit (tomato puree, cashew paste, peeling cardamom and all the chopping, of course.) But then I said I probably would not be able to make this curry in a hurry anyway, didn’t I’. BUT IT IS SOOOO WORTH THE TIME AND ENERGY TO MAKE IT.!
        Will make the chapatis over the weekend. Wanted to wait until I had fennel seeds. I’m sure I will be addicted to them too, once I get over my hesitation to try making them myself.
        I have only been to India once in the early 70s, so I very much enjoy browsing your site and bringing back the memories. Never had the courage to travel by rickshaw-taxi or bus but the “scene” you painted was very familiar and even meeting one of these vehicles on the road can bring a little bit of terror into one’s life. Many blessings, Alia

      • Wow Alia…I’m so glad the curry turned out well 🙂 I hope you make it back to India one day…it is still fantastic!

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