Mushroom chickpea green peas gravy – 21dayfix/ Portion control recipe

I’m so happy to share portion control recipes with you all.

Today I’m going to share very tasty and healthy mushroom chickpea green peas curry or gravy.

It’s a best combo with tortilla/Indian naan/brown rice/ quinoa

Let’s move on to the recipe..

Serve : 2

Ingredients :

Mushroom – 1cup

Chickpea -1/2 cup

Green peas – fresh/frozen 1/2 cup

Onion – chopped finely 1cup

Tomato – 1 cup or 1/2 cup

Olive oil /butter/ clarified butter

Cumin seeds – 1/2 tsp

Ginger garlic paste – 1 tsp

Kitchen king masala – 1 tsp or more

If you don’t have kitchen king masala you can use garam masala, chilli powder, coriander powder and cumin powder.

Or simply use taco seasoning

Salt -to taste



1.Press sauté mode wait until Hot then add oil, cumin seeds and wait for few seconds.

2. Then add chopped onion and some salt.

3. Add crushed ginger garlic and sauté until raw smell leaves.

4. Add chopped tomato, Green peas, chopped mushrooms and chickpea. I used canned chickpea.

5. Then add masala powders and water. 1/2 cup of water is enough if needed add more. You can also add coconut milk/ veg broth.

6. Check salt and spicy. Close the IP and cancel the sauté mode and press manual/pressure cooker mode for 4-5 mins.

7. You can also keep it for 3 mins. Make sure IP is not in vending position.

8. Do quick or natural release. Check the consistency if it is too watery let it boil for few mins and garnish with corianderleaves.

Portion containers:

One serving –

1/4 yellow

1 1/2 Green

1 or 2 tsp

If using coconut milk go with low fat coconut milk – 1 Blue

Happy Cooking 🥘😍🙌🏻


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