Curried Mushrooms and Peas |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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from 5 spices, 50 dishes by ruta kahate Ingredients:
1 lb brown button mushroom |
2 tablespoons canola oil |
1 tablespoon unsalted butter |
1 small red onion, finely chopped |
1 teaspoon ginger, finely grated |
1 teaspoon garlic, finely grated |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon cayenne |
1/4 cup tomato, chopped |
1/4 cup cilantro, finely chopped |
1 1/4 cups peas, shelled |
1 cup water |
1/2 teaspoon salt |
Directions:
1. cut larger mushrooms into quarters and smaller ones into halves.
2. 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.
3. add tomato and cilantro and saute another minute.
4. 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.
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