Products
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.
I am not a big fan of peas so I made it with green beans – still turned out great!
Thank you for this very simple and nice recipe Manjula ji, prepared it just now, it came out very well. will try more recipes from your website. your efforts much appreciated.
Made this just now! it’s delicious! and I will serve it as the main dish with basmati rice, and a side of your carrot pickle tonight. The spices are very light and allow the mushrooms and peas to take center stage, while adding to their charm.
Hi Manjula,
This curry looks great and simple to cook…the curry goes with anything.. I look your website and i love all your recipes too.. Thanks for sharing them…
Dear Mrs. Jain,
Thank you for sharing your wonderful recipes. I am repeating my question regarding the recipe with mushroom and peas since I want to prepare this dish again.
I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?
Thank you in advance for your time and help.
Best regards,
Avanti
You may wash and should wash mushroom by placing them under the running water of your kitchen sink for several seconds. This is the best way to remove any dirt.
Dry them gently with a towel and continue with the recipe. This will NOT make the mushrooms tough.
Buy whole mushrooms rather than pre-sliced. The whole mushrooms keep their flavor better. Wash, dry and slice at home.
You can use the common white or brown mushrooms sold in grocery stores (the fresh ones, not from a can). If you have a preference for another mushroom type, then use that. It will not have a bad effect on the recipe to use different mushrooms.
Hi Jaya,
Thanks for your take on this subject. However, since my question is addressed to the author of these recipes, I still hope to receive a reply from her.
Best regards,
Avanti
Hello Avanti,
Sorry for being late, I also just wipe them with a damp paper towel and I buy the whole mushrooms and I prefer white button mushroom.
Dear Mrs. Jain,
Thank you very much for your reply.
Looking forward to your next recipe.
Best regards,
Avanti
I sometimes use shetake mushrooms…i discard the stem as it’s hard and cut the mushroom into 4 pieces…it gives a nice chewy flavour similar to the sea food…
Dear Mrs. Jain,
Thank you for sharing your wonderful recipes.
I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?
Thank you in advance for your time and help.
Best regards,
Avanti
my god Manjula ji…….i am eating this now…i just cooked it……its wonderful for breakfasts…! Thanks!
This is a fantastic recipe, but for my taste, it was a little too spicy. So instead of adding the lemon juice and green chilli at the end, I instead added in some skim milk, which gave it some gravy, richness and turned down the heat a bit. It was great!
hiya!!!
actually if i add potatoes in mushroom with peas will it taste good?
hi Manjulaji
looking forward to trying this in the uk . I need to make this and reheat the next day. Do you know if this is likely to be ok ? Would be intersted to know if there are any other vegetable curries you would recommend from your recipes for reheating. Thank you for your time
This dish will re-heat well for the next day easily.