Mushroom and Pea Curry (Mutter Mushroom) with Garlic Naan

A hearty and flavorful vegetarian curry featuring earthy mushrooms, sweet peas, and a blend of aromatic Indian spices. Served with warm, homemade garlic naan for a complete and satisfying meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.40/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gMushrooms(Button or cremini, sliced)

£2.50

1cupFrozen Peas

£0.40

1mediumOnion(Finely chopped)

£0.30

2mediumTomato(Finely chopped)

£0.60

2tbspGinger-Garlic Paste(Equal parts ginger and garlic, crushed into a paste)

£0.25

2tbspVegetable Oil(Or ghee)

£0.10

1tspCumin Seeds

£0.05

0.5tspTurmeric Powder

£0.03

1tspGaram Masala

£0.05

2tspCoriander Powder

£0.04

0.5tspChili Powder(Adjust to taste)

£0.02

1tbspKasuri Methi (Dried Fenugreek Leaves)(Crushed)

£0.15

2tbspFresh Cilantro(Chopped, for garnish)

£0.20

To tasteSalt

£0.01

1cupWater

2cupsAll-Purpose Flour(For Naan)

£0.20

0.3cupYogurt(Plain, for Naan)

£0.15

1tspBaking Powder(For Naan)

£0.02

0.5tspBaking Soda(For Naan)

£0.01

0.5tspSalt(For Naan)

£0.01

0.5cupWater(For Naan, lukewarm)

2clovesGarlic(Minced, for garlic butter)

£0.25

2tbspButter(Melted, for garlic butter)

£0.25

Total Cost

£5.59

£1.40 per serving

Instructions

1.
**Mushroom and Pea Curry (Mutter Mushroom):**
2.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3.
Add chopped onion and sauté until golden brown, about 5-7 minutes.
4.
Add ginger-garlic paste and sauté for another minute until fragrant.
5.
Add chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
6.
Add turmeric powder, coriander powder, and chili powder. Sauté for another minute, stirring constantly to prevent burning.
7.
Add sliced mushrooms and salt. Cook until the mushrooms release their moisture and start to brown, about 8-10 minutes.
8.
Add water and bring to a simmer. Cover and cook for 5 minutes.
9.
Stir in frozen peas and garam masala. Cook for another 2-3 minutes, until the peas are heated through.
10.
Stir in crushed kasuri methi. Simmer for another 1-2 minutes.
11.
Garnish with fresh cilantro.
12.
13.
**Garlic Naan:**
14.
In a large bowl, combine flour, yogurt, baking powder, baking soda, and salt.
15.
Gradually add lukewarm water and mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
16.
Cover the dough and let it rest for at least 30 minutes.
17.
Divide the dough into 6-8 equal portions. Roll each portion into an oval shape, about 1/4 inch thick.
18.
Heat a skillet or griddle over medium-high heat. Place one naan on the hot surface and cook for 1-2 minutes per side, or until golden brown spots appear.
19.
While the naan is cooking, melt butter and mix with minced garlic to make garlic butter.
20.
Brush the cooked naan with garlic butter.
21.
Optionally, you can transfer the naan to a preheated oven (350°F/175°C) for 1-2 minutes to puff up.
22.
Serve the mushroom and pea curry hot with warm garlic naan.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

80g

31% of RDA

Fat

32g

46% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

15 g

17% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Adjust the amount of chili powder to your spice preference.

For a richer curry, you can add a dollop of cream or coconut milk at the end.

You can use other types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.

If you don't have kasuri methi, you can skip it or use a pinch of dried oregano.

If you don't have time to make naan from scratch, you can use store-bought naan.

To reheat naan, lightly sprinkle with water and microwave for 15-20 seconds or warm in a skillet.

Cooking Equipment

Large Pot or Dutch Oven

Mixing Bowls

Rolling Pin

Skillet or Griddle

Oven (Optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili powder to your spice preference.

For a richer curry, you can add a dollop of cream or coconut milk at the end.

You can use other types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.

If you don't have kasuri methi, you can skip it or use a pinch of dried oregano.

If you don't have time to make naan from scratch, you can use store-bought naan.

To reheat naan, lightly sprinkle with water and microwave for 15-20 seconds or warm in a skillet.

Mushroom and Pea Curry (Mutter Mushroom) with Garlic Naan

Ingredients

Instructions