Mushrooms and Peas in a Fenugreek-Cream Sauce

Malai Waale Dhingri Mutter

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

It’s amazing how you can take humdrum peas and common button mushrooms, stir in the right herb, and voilà (as my eight-year-old son exclaims), you have a rich-tasting, complex-looking vegetable side dish. This goes well with Cashew Chicken with a Cilantro Sauce and some white rice.


  • ¼ cup raw cashew nuts
  • 6 medium-size cloves garlic
  • 4 to 6


  1. Combine the cashews, garlic, and chiles in a food processor, and process until minced; the blend will be coarse, gritty, and gummy-textured.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and the garlic-cashew blend, and stir-fry until a thin, light brown film of garlic and cashews forms on the bottom of the skillet, 2 to 3 minutes.