Badami Mushroom Matar Masala / Mushroom and Peas in Almond Curry | Indian Curry Recipes

I love mushroom. Mushroom is a low calorie herb which is very versatile. I have made and blogged about four different mushroom recipes viz. Bellpepper Mushroom Masala, Minty Mushroom Curry, Chettinad Mushroom Curry, Kadai Mushroom. I never get exhausted in trying mushrooms in different ways and always in the lookout for more. This time I tried Denny's Mushroom Badami curry and it was very delicious.

Ingredients:
Mushrooms - 1-8oz pk - cleaned and sliced thin
Frozen peas - a handful
Cinnamon stick - 1 inch
Coriander powder - 1/2 tbsp
Garam masala - 1/2 tsp
Curd/Greek Yogurt - 4 tbsp - whisked smooth with a little water
Coriander leaves - 1/4 cup
Salt - to taste
Oil - 2 tsp
Freshly ground black pepper - 1/2 tsp
Make a paste:
Onion - cubed - 1/2 of a big one
Green chilli - 2 or 3
Kasakasa / Poppy seeds - 1/2 tbsp
Ginger garlic paste - 1/2 tbsp
Almonds - 12-15

Method:
Grind the almonds until almost fine powder. To that add the remaining ingredients to make a smooth paste.
Heat oil in a kadai and add the cinnamon stick. Add the ground paste and fry for about 3-4 mins, until it changes little darker. Add the coriander powder, garam masala powder and salt. Reduce the heat to medium  and mix in the whisked yogurt while stirring continuously. This way the yogurt would not curdle in the heat of the spices. Now add the sliced mushrooms and one cup of water. Cover and cook for 5 minutes. Remove the cover and continue to cook for another 5 minutes. Add the green peas and coriander leaves and simmer for another 5 minutes. Sprinkle with fresh ground black pepper and serve with rotis or pulao.

Sending this creamy masala to Serve It - Boiled event happening here and at Denny's. Also sending to Sumee's Bon Vivant#9-Simply Sides and Radhika's Let's Cook-Protein rich food.