Mushroom Peas Curry (Batani Curry)
User Reviews
4.7
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
256 kcal
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Course
Main Course
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Cuisine
Indian
Mushroom Peas Curry (Batani Curry)
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Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.
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Ingredients
For sauteing mushrooms (kalan)
- 1 tablespoon oil - for sautéing mushrooms
- 200 to 250 grams button mushrooms
For cooking green peas (batani)
- 1 cup green peas - fresh or frozen
- water as required
For coconut cashew paste
- ½ cup fresh grated coconut
- 7 to 8 cashews
- ¼ or ⅓ cup water or as required for blending or grinding
Other Ingredients
- 2 tablespoons oil - for the curry
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon urad dal (split and hulled black gram)
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds
- ⅓ cup chopped onions 1 medium-sized onion
- 1 teaspoon ginger garlic paste or 1 inch ginger and 3 small to medium garlic cloves, crushed into a paste in mortar-pestle
- ½ cup chopped tomatoes or 1 medium-sized tomato
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon garam masala
- 10 to 12 curry leaves or 1 sprig of curry leaves
- 2 to 2.5 cup green peas stock or water or both
- salt as required
- 1 to 2 tablespoons chopped coriander leaves - for garnish
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Instructions
- Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
- Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
- Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
- In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
- Then add the cumin seeds, fenugreek seeds and urad dal.
- Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
- Now, add chopped onions. Sauté the onions stirring often till light golden.
- Add the ginger-garlic paste or crushed ginger-garlic.
- Fry till the raw aroma of the ginger-garlic goes away.
- Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
- Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
- Add the cashewnut-coconut paste and the curry leaves.
- Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
- Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
- Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
- Serve the curry hot, garnished with some chopped coriander leaves.
Notes
- Use fresh button mushrooms. Green peas can be fresh or frozen.
- Adjust the ground spices as needed.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
780mg
(33%)
Potassium
465mg
(13%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
998IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
32mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
72mg
(80%)
Vitamin D
1µg
Vitamin E
5mg
Vitamin K
14µg
Calcium
44mg
(4%)
Vitamin B9 (Folate)
339µg
Iron
2mg
(11%)
Magnesium
46mg
Phosphorus
145mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 780mg | 33% |
| Potassium | 465mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 998IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 32mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 72mg | 80% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 5mg | |
| Vitamin K | 14µg | |
| Calcium | 44mg | 4% |
| Vitamin B9 (Folate) | 339µg | |
| Iron | 2mg | 11% |
| Magnesium | 46mg | 12% |
| Phosphorus | 145mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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