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Mushroom Curry Recipe, South Indian Mushroom Peas Curry
VEG RECIPES OF INDIA20Ingredients
45Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams mushrooms
- 1 cup frozen peas (or shelled, matar)
- 1/2 inch ginger
- 3 garlic
- 1 onion (medium size, finely chopped)
- 1 tomato (medium size, chopped)
- 1/2 cup grated coconut
- 8 cashews
- 3/4 tsp. chilli powder (lal mirch powder)
- 1/2 tsp. turmeric powder (haldi)
- 1 tsp. coriander powder (dhania power)
- 3/4 tsp. garam masala powder
- 3/4 tsp. mustard seeds
- 1 tsp. cumin seeds (jeera)
- 1/4 tsp. fenugreek seeds (methi dana)
- 1 tsp. urad dal (split and skinned black gram)
- 1 sprig curry leaves (OR about 10 to 12 curry leaves, kadi patta)
- 2 Tbsp. oil (for the curry and 1 tablespoon oil for sauting the mushrooms.)
- 2 1/2 cups stock (or water or both)
- salt (as required)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium460mg19% |
| Potassium640mg18% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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