Mushroom and green peas are a cute
pair, they complement each other well and they taste so good. This curry is
more of a stir-fry but a slow one, the juicy, lightly caramelized mushrooms and
the fresh green peas on a simple onion-tomato base hit it off with just a dash
of black pepper and red chilli powder. This is a simple and elegant dish. If
you’d like the stir fry to be drier, skip the tomato. I didn’t add any water to
this curry as I wanted a dry curry. So keep an eye on this curry while it cooks
so that it doesn’t burn. Browning the mushrooms separately is the key to
getting a dry curry not to mention the oodles of flavour that it adds to the dish.
Serve hot with roti or rice.
Prep time: 10 mins
Cooking time: 15 mins
Serves: 3
Ingredients
Mushrooms – 1 pack (200 gm)Green Peas – 1 cup
Onion – 1 large chopped fine
Tomato – 1 large chopped fine
Ginger-Garlic paste – 1/2 tbsp
Red Chilli powder – 1 tbsp
Black pepper powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Oil – 1+1 tbsp
Method
1. Rinse
mushrooms well in water. Drain and pat dry.
2. In
a pan, heat 1 tbsp oil and add the rinsed mushrooms. Fry till all the water has
evaporated and the mushrooms start browning around the edges. Remove on to a
plate.
3. In
the same pan add the remaining oil and add the chopped onions. Stir around till
the onions turn translucent. Then add the ginger garlic paste and let fry for 2
minutes. Then add the chopped tomatoes and sauté till soft. Then throw in the
green peas. Season with salt, red chilli powder and turmeric powder. Mix well.
Cover and simmer for 10-12 minutes till the green peas are cooked through. Then
add the fried mushrooms and mix well. Add black pepper powder. Mix well. Simmer
for another 3-4 minutes for everything to blend together.
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