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Mushroom Peas Curry (Batani Curry)

Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 256 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
  2. Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
  3. 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.
  4. In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
  5. Then add the cumin seeds, fenugreek seeds and urad dal.
  6. 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.
  7. Now, add chopped onions. Sauté the onions stirring often till light golden.
  8. Add the ginger-garlic paste or crushed ginger-garlic.
  9. Fry till the raw aroma of the ginger-garlic goes away.
  10. Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
  11. Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
  12. Add the cashewnut-coconut paste and the curry leaves.
  13. 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.
  14. Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
  15. Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
  16. 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

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

% 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.