Wednesday, July 31, 2013

Mushroom and Peas Curry

Farmer's market usually has a wide variety of mushroom. Any variety of mushroom can be used for the recipe but Baby Bella mushroom makes this dish very meaty.


1- 10 oz pack baby Bella mushrooms
1/2 cup frozen green peas
1 large onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp tomato paste
3/4 tsp red chilli powder
1/2 tsp haldi (turmeric powder)
1/2 tsp coriander powder
1/2 tsp cumin powder
1-2 tsp kasoori methi (dried fenugreek leaves)
salt to taste

How it's made:

Clean mushrooms and cut into quarters.
In a heavy bottom pan, heat oil. Add onions and fry until light briwn. Add ginger and garlic paste. Fry for 3-4 minutes. Add tomato paste, chilli powder, turmeric and salt. Add 2-3 tbsp of water if the mixture is too dry. Cook for 2-3 minutes. Add mushrooms and peas. Cover and cook for 5-8 minutes on medium high heat. Add coriander, cumin powder and kasoori methi. Combine well. Cook on low heat for 2-3 minutes. Adjust seasoning. Serve hot with Naan/ Roti/ Bread.

Serves: 3

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