Prep 10 mins
Cook 20 mins
This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.
- 350 g mushrooms, quartered
- 2 -3 green chilies, sliced and seeded
- 4 tablespoons olive oil
- 1⁄2 teaspoon cumin seed
- 1 teaspoon garlic, finely chopped
- 2 teaspoons grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 1 teaspoon salt
- 150 g fresh peas or 150 g frozen peas
- 2 tablespoons fresh coriander
- 300 ml chicken stock
- 2 tablespoons creme fraiche or 2 tablespoons Greek yogurt
- Heat the oil in a large frying pan, until very hot.
- Add the cumin seeds and sizzle for 10 seconds.
- Add the garlic, mushrooms, ginger and chillies.
- Cook, stirring until the mushrooms turn silken.
- Put in the ground coriander and garam masala and stir for 30 seconds.
- Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
- Stir well, bring to a boil.
- Cover and simmer for five minutes.
- Stir in the sour cream and cook gently for one more minute.
- Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.
Great recipe! When I first prepared it, it was a little too soupy for me (and that was even after I had boiled it considerably longer than the recommended 5 minutes). However, I portioned out the leftovers with rice and found that I enjoyed the leftovers much more. The rice had soaked up the extra sauce...it was really tasty. I'm certain that I'll be making this again...thanks for sharing!
I used fresh mushrooms and also did not need any stock/water. I didn't use chilies but did add some chili powder-minimal since I have toddlers. I used closer to 1/3 c of fresh tomato puree, and added more dry coriander since I didn't have fresh. I used plain yogurt. I ended up wanting more flavor so doubled the cumin, garlic, ginger, cor., and gar. mar. and it turned out great. My 21 month old gobbled it up, as long as the mushrooms were tiny enough.My 3 y old liked the peas part. I served it over brown rice. It's a good dish and maybe I'll make it again.
Great dish. I omitted the chicken stock since my mushrooms cooked just fine without any liquid (I didn't even need to add any water). It was really tasty over carrot rice and with cucumber raita on the side.