Mushroom Kurma Recipe (Mushroom Peas Curry)

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Start by making the coconut paste which we will add in the end. In a blender jar, take coconut, melon seeds and fennel seeds. Here I am using frozen coconut, so I will be using hot water for grinding to a smooth paste. Set this aside, we will use this in the end.
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Now in a saute pan. Heat oil and add some cumin seeds. Let them splatter.
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Add in chopped onions, ginger garlic paste and bell peppers. Here bell peppers are optional, you can leave it out. Saute this for 2 to 3 minutes until onions is slightly wilted and started to get light golden colour.
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Now add in chopped mushrooms. I am using button mushrooms, you can use any variety of mushrooms. Stir mushrooms into the onions for 5 to 8 minutes. The mushroom will start to wilt a little.
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Now add in all the spice powders listed above into the onions. Stir fry the spices for 30 seconds with the mushrooms.
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Once the spices are toasted, add in frozen peas and mix well. If you are using fresh peas, slightly cook them before adding.
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Now add some hot water into the curry, season with salt and mix well. Cook until the peas, mushrooms gets cooked. It will take around 5 to 8 minutes.
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At this point add in the ground coconut paste into the curry. This will thicken the curry almost instantly.
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Once coconut paste is added, don't boil it longer. Just cook on medium low heat for 4 to 5 minutes. Add coriander leaves and lemon juice and turn off the heat. Serve with roti or paratha.