Mushroom And Pea Curry Recipes
MUSHROOM PEAS CURRY (BATANI CURRY)
Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.
Provided by Dassana Amit
Categories Main Course
Time 45m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 17 g, Protein 6 g, Fat 19 g, SaturatedFat 7 g, Sodium 780 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
MUSHROOM AND PEA CURRY
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.
Provided by Sackville
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
MUSHROOM AND PEA CURRY
I like to use cremini mushrooms, as they have a firmer texture, but if you cannot get them, ordinary, medium-sized white mushrooms will do. Remember that a relatively firm tomato can be peeled with a paring knife like an apple. A great curry for vegetarians and meat eaters alike. Serve with rice or Indian bread and some relishes.
Yield serves 4
Number Of Ingredients 11
Steps:
- Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 tablespoons water and mix to make a paste.
- Pour the oil into a medium pan and set over medium heat. When hot, put in the onions. Stir and sauté for 3-4 minutes or until the pieces are brown at the edges. Add the ginger and stir 3-4 times. Add the spice paste. Stir and cook for about a minute. Add the tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until the tomato has softened. Add 2 cups water and the salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes.
- Add the mushrooms and bring to a boil. Cover and cook on low heat for 10 minutes. Add the peas. Bring to a boil. Cover and cook on low heat for 5 minutes or until the peas are done. Check for salt, adding a bit more if needed.
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