Mushroom and Pea Curry

Submitted by Sackville

"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."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 2-4

ingredients

• 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

directions

1. Heat the oil in a large frying pan, until very hot.
2. Add the cumin seeds and sizzle for 10 seconds.
3. Add the garlic, mushrooms, ginger and chillies.
4. Cook, stirring until the mushrooms turn silken.
5. Put in the ground coriander and garam masala and stir for 30 seconds.
6. Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
7. Stir well, bring to a boil.
8. Cover and simmer for five minutes.
9. Stir in the sour cream and cook gently for one more minute.
10. Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.

Reviews

[Aunt Cookie]

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!

 

[RNCourtney]

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.

 

[eatrealfood]

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.

 

[HVLS1842]

This was just delish! We had it over brown rice for a main meal. It's a keeper!!!

 

[lemoncurd]

I enjoy Indian food at times but I hardly cook it because no matter how much i tinker with the spices its always still too spicy. I made this recipe as is except I decreased the spices. AS follows. I used 1 tsp of ginger and garlic paste , 1/4 tsp of Indian red chilie and garlic paste (I had purchased both pastes at an indian spice shop in South Africa) 1/2 tsp cumin, 1/4 tsp corriander 1/2 tsp of garam masala and 1/4 tsp salt . I also used whipping cream instead of the yoghurt. The salt was just right ,I guess if I didnt reduce it it would have been too salt cuz I used a salty stock .The curry tasted very nice but it was still too spicy for me.On the other hand DH loved it and he said it tasted alot like the curries he eats in South India on his layovers, and said I should make it again. Thank you Sackville girl for the taste opertunity. )