Mushroom Cheese Peas Curry cooked in Yogurt

White button mushrooms are quite common and a variety of dishes and made from them. 100 grams of raw mushrooms have only 22 calories, no fat, and provide 3 grams of protein, 3 grams of carbohydrate, and 1 gram of dietary fiber. They have been utilized in traditional medicines as well for medicinal uses such as anti-neoplastic, antioxidant, antiallergic, and antimicrobial properties.

Mushrooms are a treat to taste buds and you can make really exotic dishes with them. Here is the recipe for Mushroom Cheese and Green Peas. Enjoy!

Objective: Learn how to make Kashmiri Mushroom Roganjosh recipe.

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Total time: 30-35 minutes

Servings: 4-5

Cuisine: Indian

Video: Video showing the detailed step by step Mushroom Cheese and Peas Curry Recipe.

Video duration: 10:02 minutes.

Video showing step by step detailed recipe for how to cook Mushroom Cheese and Peas Curry

Ingredients:

How to prepare to make Mushroom Cheese and Peas recipe:

Clean and wash the mushrooms and cut them into medium pieces.

Grind one stick of cinnamon, 3-4 Big cardamoms and 1 tsp of pepper corns to powder.

Whisk the yogurt to well till it is smooth

Cut the cheese into small cubes

Clean the Green Peas

How to cook Mushroom Cheese Green Peas Curry:

Heat some oil (2 spoons) in a pan.

Fry the cheese cubes till they are golden brown and take them out in a bowl of water.

Fry the Mushrooms in the same pan till all water is dried out and they turn light brown.

Add the Green Peas to the pan and fry till Mushrooms are brown and peas also get little tender.

Add half a cup of water to the pan and mix well.

Add 1/2 tsp of turmeric powder, 1/2 tsp coriander powder, 1/2 tsp ginger powder, 1tsp fennel powder, 1 tsp Kashmiri Red Chilly powder and 1/2 spoon Salt and mix well.

Add little water so that the spices don’t burn.

Simmer for 2-3 minutes till spices are mixed well and cooked.

Take the cheese cubes from the bowl, drain the water and add the cubes to the pan.

Add half a cup of water and mix well. Cover the lid and simmer for 5-7 minutes.

Add the whisked yogurt and mix well.

Adjust the gravy and salt as per your taste.

Now add Grinded spices (Cardamom, Cinnamon and Black Pepper) to it and mix it well. Simmer for another 2-3 minutes and turn off the flame.

Dish it out and garnish with green coriander leaves.

Mushroom Rohan Josh is ready to be served. It goes well with chapatis and rice equally.

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