Curried Mushrooms And Peas Recipes

INDIAN MUSHROOM CURRY RECIPE WITH PEAS

Steps:

• Soak dry green peas in water overnight or for at least 4 to 5 hours prior to cooking.
• After soaking, drain the water used for soaking and wash the peas very well, keep it aside.
• Wash the button mushrooms in fresh water for 2 to 3 times (even if it you are buying washed ones).
• Transfer the washed peas and mushrooms to a medium sized pan or pot, add water (no need to add salt now).
• Add cardamom pods, cloves and bay leaves to the pot.
• Bring the water to a boil, and when the water starts boiling, reduce the heat to very low, close the pot and cook for about 10 to 12 minutes or until the mushrooms and peas are cooked and soft enough. Switch off the stove and keep the pot aside.
• Now let us make the gravy for the curry.
• Cut the onion and tomatoes roughly and transfer to a food processor and grind them into a paste (without adding water). You don't have to make it so smooth, as little pieces of onions and tomatoes are fine in the gravy. I used cherry tomatoes, you can use cherry tomatoes or regular tomatoes.
• Heat 2 tablespoons of oil in a pan and fry cumin seeds.
• Transfer the onion tomato paste to the pan and roast the mixture in low to medium heat.
• Add the ginger garlic paste and mix well.
• Stir the mixture occasionally to avoid the gravy getting burnt at the bottom of the pan.
• Cook the onion tomato mixture until it is cooked well and the mixture starts separating from the oil. This may take around 7 to 8 minutes.
• Add all the spices and salt and mix well and cook for another 1 more minute. Now the gravy for the mushroom masala curry is ready, so let us add the mushrooms and peas to this gravy now.
• Transfer the contents of the pot with the cooked mushroom, peas and water (yes we use the water used to cook the mushrooms to make the gravy) to the pan with the onion tomato mixture and mix everything well.
• Cook in medium heat for about 2 minutes, stirring in between or until the mushrooms and peas are well blended with the gravy and spices.
• Switch off the stove and keep the pan aside. Now let us make the seasoning (this is optional, but its good to add).
• Heat 1 tablespoon of oil in a pan and add mustard seeds.
• When the mustard seeds start to splutter, add the red chilies and fry for few seconds and the seasoning is ready.
• Pour the seasoning over the prepared mushroom peas curry and gently mix the contents. Mushroom peas curry is ready to serve!

MUSHROOM PEAS CURRY (BATANI CURRY)

Steps:

• Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
• Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
• Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
• In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
• Then add the cumin seeds, fenugreek seeds and urad dal.
• Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
• Now, add chopped onions. Sauté the onions stirring often till light golden.
• Add the ginger-garlic paste or crushed ginger-garlic.
• Fry till the raw aroma of the ginger-garlic goes away.
• Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
• Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
• Add the cashewnut-coconut paste and the curry leaves.
• Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
• Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
• Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
• Serve the curry hot, garnished with some chopped coriander leaves.

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

CURRIED SNAP PEAS AND MUSHROOMS

Steps:

• In large skillet, heat oil and butter to just sizzle stage. Add mushrooms and immediately toss. Mushrooms will soak up most of the oil. Season with garlic powder,salt and pepper. Cook on medium-high 3-5 minutes, stirring often.
• Add rest of seasonings and onion. Lower heat to medium. Stir well.
• Add snap peas and chicken broth. Stir well.
• Cover and simmer 5 minutes. Remove from heat and allow to finish cooking off heat, covered, without stirring another 5 minutes.
• Snap peas and onions will be crisp-tender.
• Serve.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

CURRIED MUSHROOMS AND PEAS

Steps:

• cut larger mushrooms into quarters and smaller ones into halves.
• heat oil and butter together in large pan, and saute onion in them until dark brown. add ginger, garlic, cumin, coriander, turmeric, and cayenne and stir constantly over medium heat till mixture turns golden brown. this will happen quickly, so be careful not to burn it.
• add tomato and cilantro and saute another minute.
• add peas and mushrooms to spice mixture, mix well, add water and salt, and bring to boil. turn heat down to simmer, cover pan, and cook until mushrooms are tender, about 10 minute serve hot.