Saturday, March 24, 2012

Mushroom & peas masala curry

Today's recipe is a really simple but delicious vegetable curry or "subzi" as we Indians call it, made with peas and mushrooms. It is a side dish best eaten with chapati/naan or rice.


The following recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15-20 minutes 

Ingredients: 
Peas - 150gm 
Mushrooms - 200gm 
Tomatoes - 4 medium sized 
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cumin seeds - 1 1/2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Chilli powder - to taste
Dry fenugreek leaves - 3 tsp 
Salt - to taste
Oil - 2 tbsp

Step 1: Chop the tomatoes in small pieces.
 Step 2: Heat oil in a pan on medium heat. Add a cumin seed and wait till it splutters.  Then add the cumin seeds. Add the chopped tomatoes. 
Step 3: Cook the tomatoes for a couple of minutes. Add these spices - ginger paste, garlic paste, coriander powder,turmeric powder and red chili powder. 
Step 4:  Cook for a further few minutes. Keep mashing the tomatoes with the spatula. Wait till the oil separates from the spices. Then add salt.
Step 5: Now we need chopped mushrooms and peas.

Step 6:  Add the chopped mushrooms and peas in the spice mixture.


Step 7: Mix slowly so as not too break the mushrooms. Cook for 2-3 minutes and put the lid on and cook for 5-6 minutes.
Step 8Now crush the dried fenugreek leaves in the palms of your hand and add to the vegetables. Close the lid and cook for a further few minutes till the vegetables are tender.

Step 9: Enjoy the "mushroom peas masala curry".


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