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Tuesday, 7 July 2015

Green Peas Mushroom Curry



Up on post today is one of my favorite veggie curry. Very less do I experiment veggie curries. I usually make any simple curry with veggies and repeat the same stuff when it is a vegetable meal day in my house. And so it turns out boring and is always a left over. Veggies do not excite me much and so I do not make much variety with it. This time also in a mission to make my family feed with more veggies, I decided to try something new and found this recipe. As the recipe mentions, I did not use fresh mushrooms, instead I used tinned ones and replaced the frozen green peas with fresh ones.
This curry once tasted turned out to be my favorite and whenever now I find a chance to make Vegetable curry, I make this.

Over to the recipe,
Recipe adapted from here
Ingredients:
  • Oil- 2-3 tbsp
  • Cumin seeds- 1/2 tsp
  • Green peas (fresh or frozen)- 1/2 cup
  • Mushroom-1/2 cup chopped. (I used tinned mushrooms)
  • Tomato- 3
  • Ginger- 1 inch piece
  • Chilly- 3
  • Cream- 1/2 cup
  • Asafetida- a pinch
  • Dry fenugreek leaves/ kasoori methi- 1 tbsp
  • salt to taste
  • Coriander leaves- 2-3 tbsp.
  • Coriander powder- 1 tsp
  • Red chilly powder- 1/4 tsp
  • Turmeric powder- 1/4 tsp
to coarsely grind:
  • Black cardamom- 2
  • cinnamon stick- 1/2 inch
  • black pepper corns- 5-6
  • clove-2

Method:
  • First coarsely grind the spices.
  • Puree the tomatoes along with chilly and ginger.
  • Heat a deep bottomed pan, Add oil to it.
  • Once the oil heats, add the cumin seeds and asafetida.
  • Once the cumin seeds splutter, add turmeric powder, red chilly powder, coriander powder and tomato puree and cook till oil starts appearing.
  • Add cream, coarsely ground spice, kasoori methi and salt.
  • Cook for few minutes.
  • Add green peas and cook again for few minutes.
  • Then add mushrooms and cook till done.
  • Add coriander leaves and throw chopped coriander leaves. Serve hot and enjoy with battora, Ceylon paratha, pulao etc.