Emma Wilson
Mushroom green peas gravy is a flavorful and nutritious dish that combines the earthy richness of mushrooms with the sweetness of green peas, creating a creamy and satisfying curry. Perfect for vegetarians and vegans, this dish is not only easy to prepare but also versatile, pairing well with rice, roti, or naan. The key to its delicious taste lies in the blend of aromatic spices, such as cumin, coriander, and garam masala, which enhance the natural flavors of the ingredients. Whether you're looking for a quick weeknight dinner or a comforting meal, this gravy is a wholesome and hearty option that can be customized to suit your spice preferences and dietary needs.
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What You'll Learn
- Ingredients: Mushrooms, green peas, onions, tomatoes, spices, oil, ginger-garlic paste, cream, salt, water
- Preparation: Chop vegetables, soak peas, grind masala, heat oil, sauté onions, add spices
- Cooking: Add mushrooms, peas, tomatoes, simmer, cover, cook until tender, stir occasionally
- Flavoring: Add cream, garam masala, adjust salt, mix well, cook for 2 minutes
- Serving: Garnish with coriander, serve hot with roti, rice, or naan
Ingredients: Mushrooms, green peas, onions, tomatoes, spices, oil, ginger-garlic paste, cream, salt, water
Mushrooms and green peas form the heart of this gravy, each bringing distinct textures and flavors. Mushrooms, with their earthy umami, pair perfectly with the sweet, starchy pop of green peas. To highlight their natural tastes, sauté the mushrooms first in 2 tablespoons of oil over medium heat until they release their moisture and turn golden. This step is crucial—rushing it will leave them soggy, while overcooking can make them rubbery. Add the green peas toward the end of cooking to retain their vibrant color and crispness.
The base of the gravy relies on a trio of aromatics: onions, tomatoes, and ginger-garlic paste. Finely chop 1 medium onion and sauté until translucent, then add 1 tablespoon of ginger-garlic paste, stirring for 2 minutes to eliminate raw flavors. Incorporate 2 medium tomatoes, diced, and cook until they soften and meld into the mixture. This foundation not only thickens the gravy but also balances the richness of the mushrooms with its tangy sweetness. For a smoother texture, blend this mixture into a puree before adding it back to the pan.
Spices are the backbone of this dish, transforming simple ingredients into a flavorful masterpiece. Start with 1 teaspoon each of cumin and coriander powder, ½ teaspoon of turmeric, and a pinch of red chili powder, adjusting to taste. Add these after the tomatoes have cooked down to release their aromas without burning. For a creamy finish, stir in 2 tablespoons of cream just before serving—this adds a luxurious mouthfeel without overwhelming the vegetal notes.
Water plays a dual role in this recipe: it helps simmer the gravy to perfection and adjusts its consistency. After adding the blended onion-tomato mixture, pour in 1 cup of water and let it simmer for 10–12 minutes on low heat. This allows the flavors to meld while ensuring the gravy isn’t too thick or runny. Season with salt to taste, keeping in mind that mushrooms naturally enhance savory notes, so a light hand is best.
Finally, consider the practicalities of preparation and serving. This gravy pairs excellently with roti, naan, or steamed rice. For a vegan version, substitute cream with coconut milk or cashew paste. Leftovers can be stored in the refrigerator for up to 3 days, though reheating may slightly alter the texture of the peas. With its balance of protein, fiber, and flavor, this mushroom green peas gravy is a versatile, satisfying addition to any meal.
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Preparation: Chop vegetables, soak peas, grind masala, heat oil, sauté onions, add spices
The foundation of any great mushroom green peas gravy lies in its preparation, a series of steps that transform raw ingredients into a flavorful base. Begin by chopping your vegetables – mushrooms, onions, and tomatoes – into uniform sizes. This ensures even cooking and a cohesive texture in the final dish. Aim for a medium dice, roughly ½ inch in size, to allow the mushrooms to release their earthy juices without disintegrating. While you’re at it, soak your green peas in warm water for at least 30 minutes to rehydrate them, reducing cooking time later. This simple step can make the difference between tender peas and a grainy, undercooked texture.
Next, focus on the masala, the heart of your gravy’s flavor profile. Grind a mixture of coriander seeds, cumin seeds, red chilies, and a pinch of turmeric into a coarse paste. For a smoother consistency, add a tablespoon of water or yogurt to the grinder. The masala should be aromatic but not overly fine – a bit of texture adds depth to the gravy. If you’re short on time, store-bought spice blends can work, but grinding fresh spices elevates the dish significantly. Remember, the masala is your flavor anchor, so balance the spices to suit your palate – adjust the heat with chilies or add a hint of sweetness with a touch of grated coconut.
With your ingredients prepped, it’s time to build the gravy. Heat oil in a wide, heavy-bottomed pan over medium heat – about 2 tablespoons of oil should suffice for a standard recipe serving 4–6 people. Once the oil shimmers, add sliced onions and sauté until they turn translucent and lightly browned. This step is crucial; caramelized onions add a natural sweetness that balances the earthy mushrooms and spicy masala. Resist the urge to rush this process – patience here pays off in flavor.
As the onions soften, introduce your spices – a teaspoon each of cumin and coriander powder, followed by a pinch of asafoetida (hing) for its distinctive umami kick. Stir these spices for 30 seconds to release their aromas, being careful not to burn them. This brief toasting intensifies their flavors, creating a robust foundation for the gravy. Immediately add your ground masala paste, stirring continuously to prevent sticking. The oil should separate slightly from the masala, indicating it’s cooked through and ready for the next step.
Finally, incorporate the chopped mushrooms and soaked peas into the spiced onion mixture. Stir well to coat the vegetables evenly, allowing them to absorb the flavors of the masala. At this stage, add a splash of water or vegetable stock to prevent drying, but avoid over-diluting the gravy. Let the mixture simmer on low heat until the mushrooms are tender and the peas are cooked through, typically 10–15 minutes. The result should be a thick, fragrant gravy where the vegetables retain their shape but meld seamlessly with the spices. This methodical preparation ensures a dish that’s not just a sum of its parts, but a harmonious blend of textures and tastes.
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Cooking: Add mushrooms, peas, tomatoes, simmer, cover, cook until tender, stir occasionally
The foundation of a rich mushroom green peas gravy lies in the harmonious marriage of its key ingredients. Begin by adding sliced mushrooms, fresh or thawed green peas, and diced tomatoes to your pan. This trio forms the backbone of the dish, each ingredient contributing its unique texture and flavor. Mushrooms bring an earthy depth, peas add a sweet pop, and tomatoes lend a tangy acidity that balances the richness. Together, they create a symphony of flavors that will elevate your gravy from ordinary to exceptional.
Simmering is the secret to unlocking the full potential of these ingredients. Once they’re combined, pour in enough water or vegetable broth to just cover the vegetables—roughly 1 cup for every 2 cups of vegetables. Bring the mixture to a gentle simmer over medium heat. This low-and-slow approach allows the flavors to meld while preserving the integrity of each component. Cover the pan to trap steam, which helps cook the vegetables evenly and intensifies the gravy’s aroma. Aim for a simmering time of 15–20 minutes, adjusting based on the tenderness of your mushrooms and peas.
While the gravy simmers, resist the urge to walk away. Stirring occasionally—every 5 minutes or so—prevents sticking and ensures even cooking. Use a wooden spoon to gently nudge the ingredients, taking care not to break the peas or mush the tomatoes. This step also allows you to monitor the consistency of the gravy. If it thickens too quickly, add a splash of water or broth to maintain a pourable yet clingy texture. Conversely, if it’s too thin, remove the lid for the last few minutes to let excess liquid evaporate.
The gravy is ready when the mushrooms are tender, the peas are vibrant green, and the tomatoes have softened into a pulpy consistency. Test a mushroom slice—it should yield easily to a fork. Overcooking can turn peas mushy and dull their color, so keep a close eye on the timer. Once tender, remove the pan from heat and let the gravy rest for 5 minutes. This brief pause allows the flavors to settle, resulting in a more cohesive dish. Serve this gravy as a side, pour it over rice, or use it as a base for curries—its versatility is as impressive as its taste.
Finally, consider personalizing this gravy to suit your palate. For a creamier texture, stir in a tablespoon of coconut milk or cashew paste during the last 2 minutes of cooking. Spice enthusiasts can add a pinch of cayenne or a teaspoon of garam masala for warmth. Fresh herbs like cilantro or parsley, added just before serving, brighten the dish with their aromatic freshness. With its simple technique and room for creativity, this mushroom green peas gravy is a testament to the magic that happens when humble ingredients are treated with care.
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Flavoring: Add cream, garam masala, adjust salt, mix well, cook for 2 minutes
Cream is the secret weapon in mushroom green peas gravy, transforming it from a simple curry to a rich, restaurant-style dish. Its fat content not only adds a luxurious mouthfeel but also helps emulsify the flavors, creating a cohesive sauce. When adding cream, opt for heavy whipping cream for maximum indulgence, or use coconut cream for a vegan twist. Pour in ½ cup of cream towards the end of cooking, allowing it to heat through without boiling to preserve its texture. This step is crucial for achieving that velvety consistency that clings to the mushrooms and peas, making every bite decadent.
Garam masala, a warm blend of ground spices, is the flavor anchor in this gravy. Its earthy notes of cinnamon, cardamom, and cloves complement the umami of mushrooms and the sweetness of peas. Add 1 teaspoon of garam masala during the final stages of cooking to prevent the spices from burning and losing their aromatic essence. This late addition ensures the spices retain their complexity, infusing the dish with depth without overwhelming the natural flavors of the ingredients. Think of it as the final brushstroke on a painting—subtle yet transformative.
Salt is the unsung hero of any dish, and mushroom green peas gravy is no exception. After adding cream and garam masala, taste the gravy and adjust the salt to balance the richness. Start with ½ teaspoon of salt initially, then add pinches as needed, stirring well after each addition. Over-salting is easy to do, especially with the cream’s natural sweetness, so proceed cautiously. Proper seasoning ensures the flavors pop without any single element dominating the palate.
The final mix and cook step is where the magic happens. Stirring vigorously after adding cream, garam masala, and salt ensures even distribution, preventing clumps or pockets of spice. Let the gravy simmer gently for 2 minutes—no longer. This brief cook time allows the flavors to meld without curdling the cream or dulling the spices. The result? A harmonious gravy where the cream’s richness, garam masala’s warmth, and the salt’s balance shine through, elevating the mushrooms and peas to star status.
Practical tip: If you’re short on time, keep the cream chilled until the moment you add it—this helps it incorporate smoothly without separating. For a lighter version, substitute cream with Greek yogurt, but add it off the heat to avoid splitting. Remember, this flavoring step is the culmination of your efforts, so take your time and trust your taste buds. The payoff is a gravy that’s as comforting as it is sophisticated.
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Serving: Garnish with coriander, serve hot with roti, rice, or naan
The final touch to any dish is its presentation and pairing, and mushroom green peas gravy is no exception. Garnishing with coriander not only adds a burst of color but also infuses a fresh, herbal aroma that complements the earthy flavors of the gravy. Chop the coriander finely to ensure it blends seamlessly with each spoonful, enhancing both taste and visual appeal.
Serving temperature matters—this gravy shines when served hot. The warmth intensifies the creamy texture and allows the spices to meld perfectly with the mushrooms and peas. To maintain optimal heat, transfer the gravy to a pre-warmed serving dish or use insulated servingware, especially if dining in cooler environments.
Pairing this gravy with the right accompaniment elevates the entire meal. Roti or naan provides a soft, chewy contrast to the hearty gravy, making each bite satisfyingly balanced. For a lighter option, steamed rice absorbs the flavors beautifully, creating a comforting bowl that’s ideal for both lunch and dinner. Consider the texture and flavor profile of your bread or rice—whole wheat roti adds nuttiness, while basmati rice brings a fragrant, delicate touch.
Practical tip: If serving a crowd, keep the gravy in a small slow cooker on low heat to ensure it stays hot throughout the meal. For individual servings, preheat plates or bowls in a warm oven for a few minutes before plating. This attention to detail ensures every guest enjoys the dish at its best.
Finally, portion control is key. A generous ladle of gravy over 1-2 rotis or a cup of rice strikes the perfect balance, allowing the flavors to shine without overwhelming the palate. For a more elaborate spread, pair with a side of yogurt or raita to cut through the richness and refresh the taste buds between bites.
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Frequently asked questions
The key ingredients include mushrooms, green peas, onions, tomatoes, ginger-garlic paste, spices (turmeric, coriander powder, cumin powder, garam masala), cream or cashew paste, oil, and salt to taste.
It typically takes about 25-30 minutes to prepare and cook mushroom green peas gravy, including the time to sauté vegetables, cook the mushrooms, and simmer the gravy until it thickens.
Yes, it can easily be made vegan by replacing dairy cream with coconut cream or cashew paste and using oil instead of ghee or butter. Ensure all spices and ingredients are plant-based.
