Mushroom And Pea Curry Food

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.

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 AND PEA CURRY

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.

ONE-POT MUSHROOM & POTATO CURRY

Steps:

• Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
• Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

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.