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.