Numerous Curries and Kurma gravies are an intrinsic and integral a part of Indian delicacies and we love our meals with them. Right here’s a deliciously wealthy South Indian model Mushroom Peas Curry recipe which can be simple to arrange. This Batani Curry packs a punch of flavors with the cashew-coconut paste together with earthy mushrooms and recent inexperienced peas of the season. Good for a weekend afternoon supper adopted by a siesta.
About Mushroom Peas Curry
This Batani Curry is the South Indian relative of the Matar Mushroom, which is a well-liked dish with inexperienced peas and mushroom in North India. I normally make a easy, semi-dry model of the Matar Mushroom by sautéing onion and tomatoes with spices. This South Indian curry model curry is equally good.
This curry recipe is customized from Jiggs Kalra’s cookbook ‘Prashad – Cooking with Indian Masters. The dish is known as ‘Batani Kaal Kari’ in his e book. Batani means inexperienced peas in Telugu and Kannada language.
Within the Tamil language ‘Pattani’ is inexperienced peas. So, this recipe can be referred to as as Pattani Curry. Each mushrooms and inexperienced peas are a favourite at my dwelling, and so is this mixture in a curry.
This curry falls below the class of korma/kurma curry. You may as well name it as Batani Kurma. Thus, goes exceptionally nicely with plain steamed rice. Different methods to serve the curry is with Chapati or Phulka, Tandoori Roti, Naan, Poori, Parotta and Paratha.
Although I’ve tried the Batani Curry with Jeera Rice too, however this mixture doesn’t work that nicely. The aromatic jeera rice overpowers the refined flavors of the coconut and cashews within the curry.
Step-by-Step Information
Find out how to make Batani Curry
1. Start by cooking 1 cup shelled recent peas in water which is overlaying them, in a pan. In winters, recent inexperienced peas are simply accessible. In any other case, you should utilize frozen inexperienced peas.
2. Within the meantime, rinse and chop 200 to 250 grams mushrooms. Then, sauté them in 1 tablespoon of oil on medium or medium-high warmth for five to six minutes or until they’re tender and cooked. Switch the sautéed mushrooms on a plate and put aside.
3. The inexperienced peas are nonetheless cooking right here.
4. As soon as the inexperienced peas are utterly cooked and softened, drain the water and set the cooked inexperienced peas apart. Reserve the cooked water or inventory to be added within the curry later.
If you wish to use the inventory then use recent peas. If you’re going to use frozen peas, then discard the inventory. On this case, add water to the curry later.
5. In a blender or grinder, make a positive paste of seven to eight cashews and ½ cup grated recent coconut with ¼ to ⅓ cup water or as wanted.
6. Warmth 2 tablespoons of oil in a pan. Preserve the flame to a low.
Fry ½ teaspoon mustard seeds until they crackle. Then, fry 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds and 1 teaspoon urad dal (hulled and cut up black gram) until aromatic and the dal turns into golden.
7. Now, add 1 medium-size chopped onion – about ⅓ cup chopped onions.
8. Sauté chopped onions until calmly browned on medium-low warmth. Stir typically when sautéing onions.
9. Add 1 teaspoon ginger-garlic paste/or crushed paste produced from 1 inch ginger and three small to medium garlic cloves.
Sauté for a couple of seconds until the uncooked aroma of the ginger-garlic goes away.
10. Add ½ teaspoon teaspoon purple chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder and stir to mix.
11. Add 1 medium-sized chopped tomato – about ½ cup chopped tomatoes.
12. Fry the tomato masala until the oil begins to go away the edges of the combination. The tomatoes would additionally soften and turn out to be mushy.
13. Decrease the warmth and add the cashew-coconut paste together with 10 to 12 curry leaves.
14. Stir the paste for two to three minutes.
15. Now, add 2 to 2.5 cups of the inexperienced peas inventory or water. Alter water as wanted relying on the consistency you like.
16. Let the kurma curry come to a boil and thicken barely.
17. Then, add the sautéed mushrooms and cooked peas to the curry.
18. Add salt as required and simmer for 3 to 4 minutes extra.
19. Garnish with 1 to 2 tablespoons of chopped coriander leaves and serve Batani Curry scorching or heat with chapati, tandoori roti, naan, paratha, steamed rice or jeera rice.
Extra Curry Recipes To Strive!
Gluten Free Recipes
Mushroom Recipes
Curry Recipes
Potato Recipes
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Mushroom Peas Curry (Batani Curry)
Deliciously wealthy mushroom and peas curry made in a spiced coconut-cashewnut base. Greatest served with roti, paratha, naan or poori.
Prep Time 20 minutes
Cook dinner Time 25 minutes
Whole Time 45 minutes
For sauteing mushrooms (kalan)
For cooking inexperienced peas (batani)
Forestall your display screen from going darkish whereas making the recipe
Boil the inexperienced peas in sufficient water. Pressure and preserve apart. Reserve the inventory if utilizing recent peas.
Grind or mix the coconut and cashews with water to a positive easy paste. Put aside.
Warmth 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms within the oil for five to six minutes on medium to medium-high warmth after which put aside.
In one other pan, add 2 tablespoons oil. Add the mustard seeds and allow them to crackle.
Then add the cumin seeds, fenugreek seeds and urad dal.
Fry until the oil turns into fragrant and the dal will get golden. Do not over brown or burn the dal. Do that on a low or medium-low warmth.
Now, add chopped onions. Sauté the onions stirring typically until gentle golden.
Add the ginger-garlic paste or crushed ginger-garlic.
Fry until the uncooked aroma of the ginger-garlic goes away.
Now, add all of the spice powders – coriander powder, purple chili powder, turmeric powder and garam masala powder. Combine to mix.
Add chopped tomatoes. Sauté the combination stirring typically until the oil begins to go away its sides
Add the cashewnut-coconut paste and the curry leaves.
Combine and stir for two to three minutes. Add about 2 to 2.5 cups of the reserved inexperienced peas inventory or water. You’ll be able to add water much less or extra relying on the consistency you like.
Let the curry come to a boil and thicken barely. Now, add the sautéed mushrooms and cooked inexperienced peas.
Add salt, stir and let the batani curry simmer additional for 3 to 4 minutes extra.
Serve the curry scorching, garnished with some chopped coriander leaves.
- Use recent button mushrooms. Inexperienced peas could be recent or frozen.
- Alter the bottom spices as wanted.
Vitamin Information
Mushroom Peas Curry (Batani Curry)
Quantity Per Serving
Energy 256 Energy from Fats 171
% Each day Worth*
Fats 19g29%
Saturated Fats 7g44%
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Sodium 780mg34%
Potassium 465mg13%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 7g8%
Protein 6g12%
Vitamin A 998IU20%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 32mg160%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 72mg87%
Vitamin D 1µg7%
Vitamin E 5mg33%
Vitamin Okay 14µg13%
Calcium 44mg4%
Vitamin B9 (Folate) 339µg85%
Iron 2mg11%
Magnesium 46mg12%
Phosphorus 145mg15%
Zinc 1mg7%
* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.
This Batani Curry put up from the archives first revealed in December 2012 has been republished and up to date on 1 Could 2022.
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