Saturday, October 1, 2016

MUSHROOM PEAS & SPRING ONION CURRY

MUSHROOM PEAS & SPRING ONION CURRY

At our home, we make dishes from mushrooms quite often as they are considered good for health in many ways. You will therefore find many recipes for mushroom dishes elsewhere in this blog, such as Mushroom Kurma, Mushroom Mint Pulao, and Matar Mushroom.

I came across this dish which has an unusual and interesting combination of mushroom, green peas, and spring onions. The recipe is adapted from the YouTube video for Mushroom Peas and Spring Onion Curry by Chef Sanjay Thumma of Vah Chef.

I have reduced the spice levels to suit my taste. We enjoyed this curry with hot rotis and hope that you will like it as much as we did.




Ingredients:
  • Button Mushrooms, 200 gms
  • Frozen Green Peas, 1/2 cup
  • Spring Onion Whites & Greens, 1/2 cup
  • Black Cumin ( Shahi Jeera), 1 tsp
  • Onion, finely chopped, 1 cup
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Tomato Puree, 1 cup
  • Cashewnut Paste, from 8-10 cashewnuts
  • Chilli Powder, 1 to 1 & 1/2 tsp, or to taste
  • Cumin (Jeera) Powder, 1 tsp
  • Coriander (Dhania) Powder, 1 tsp
  • Oil, 2 tbsp
  • Salt, to taste
Method:

Clean the mushrooms, pat them dry and quarter or slice them as per your preference. Keep aside
Soak the cashewnuts in a little warm water for about 10-15 minutes. Then grind them to a smooth paste. Keep aside.
Wash and clean the spring onions. Chop the whites into discs, and cut the greens into long pieces. Keep aside.
Heat a little oil in a thick-bottomed kadhai and when it gets hot, add the black cumin and when they sizzle add the finely chopped onions. Saute till they turn golden brown
Add some salt, ginger garlic paste, turmeric powder, tomato puree and cook on medium flame till the moisture evaporates and the oil separates
Now add the cashewnut paste, chilli powder, cumin powder, coriander powder, and stir taking care not to let the spice powders burn
Add some water and add the mushrooms and cook for about 7-8 minutes
Add the frozen green peas, and cook for another 2 minutes till the gravy gets a thick consistency 
Add the spring onion whites which are cut into discs and then the spring onion greens
Mix it and switch off the gas as the spring onion greens should remain crunchy and not get cooked.
Serve hot with rotis, chappatis or rice.