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Pea & Mushroom Curry is a compact stovetop dish with a yogurt-based sauce. Mustard seeds, caramelized onion, turmeric, and garam masala provide most of the seasoning.

The yogurt is brought to a boil with the spices before the peas are added. Mushrooms join a few minutes later, allowing the peas to begin cooking first.

The pan stays covered during the final simmer so the mushrooms soften and release moisture into the sauce. The ingredient list stays short, and the dish finishes simply by adjusting the salt.

Ingredients

• 1 tablespoon good oil
• 1/2 teaspoon black mustard seeds
• 3/4 cup onions, minced
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/3 cup plain yogurt
• 1 teaspoon salt, or to taste
• 3 cups fresh green peas
• 3 cups mushrooms, sliced

Method

Heat the oil in a pot over medium-high heat. Add the mustard seeds, cover, and let them pop for 30 seconds. Add the onions, reduce the heat to medium-low, and sauté until golden, about 6–8 minutes. Stir in the turmeric and garam masala for about 30 seconds. Add the yogurt and salt, increase the heat to medium-high, and bring to a boil. Reduce to medium, add the peas, and cook for 3 minutes. Add the mushrooms, cover, and continue cooking for 10–15 minutes until the peas and mushrooms are tender. Adjust the salt and serve. Makes 4 servings.