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Mushroom with peas
February 10th, 2009 filed under Dry Vegetables, Subji (Vegetables), Vegan
This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4.
Ingredients:
- 2 cups of sliced mushrooms
- 1 cup green peas
- 1 cup diced tomatoes
- 1 teaspoon shredded ginger
- 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric (haldi)
- 2 teaspoons coriander powder (dhaniya)
- 1 teaspoon red pepper (adjust to taste)
- 3/4 teaspoons salt (adjust to taste)
- 1/2 teaspoon lemon juice (optional)
- 1 finally chopped green chili (optional)
Method:
- Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
- Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
- Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
- Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
- Cook until mushrooms and peas are tender. Close the heat.
- Add lemon juice and green chili if you like. Serve hot.
Notes:
- Dicing the tomatoes will give a different texture to the curry then tomato puree.
- Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
- To add heat to this dish, garnish with finely chopped green chilies.
hi manjula aunty,
i always did Channa Curry with Onions.. Your recipe without onions are double the taste..
You are an amazing cook and a teacher!
Hello Manjula,
I am a first time user of your recipe for mushroom with peas. I noticed that mine however has an interesting flavor though, it tastes too bitter. I was wondering since I used methi powder instead of the dry fenugreek leaves if that makes a difference with this recipe. Is it necessary for me to use the dry fenugreek leaves instead? I find the methi powder a little too overpowering for my taste but not sure if that is how the dish should turn out.
Hi Natalie,
Fenugreek powder will make very bitter if you do not have access to fresh or dry fenugreek leaves just do without it.
I like to try recipes from all over the world. For several years I have been cooking a recipe for aloo gobi which I learned from the dvd “Bend it Like Beckham.” (A funny place to learn cooking. Their version had tomatoes.) I think this recipe sounds good too. Its not very convenient for me to go buy some of the spices, so I make do without. I do love the smell of cumin seeds cooking, I wish I had some.
manjulaji i saw ur website .its really nice .today i tried ur mashroom&peas ,and its very tasty .
thank u .
annu
Hello, Manjulaji. Thank you for this simple, yet tasty recipe. Your site is so wonderful and you teach so well. Thank you.
Also, congratulations on the addition to your family. May all be happy and healthy.
Metta,
Sister Tinh Quang
Looks good. I haven’t cooked with fenugreek leaves before. Looking forward to trying something new.
Hello Auntieji
I note that you do not use any onion in your recipies for tarka, why is this?
I always make dishes that need tarka with onions as tradionally done?
Looks Yummy…will surely try it….Aunty what happened to malai methi recipe????
Hi Aunty
Intresting and surprise to see that you eat mushroms
hi manjulaji
your recipe sounds good.i prepare recipes like mushroom manchuria,punjabi style mushroomcurry,chinese mushroom wraps,mushroom and panner curry,but never heard of mushroom and green peas curry.should try it.
thanks
sweths