This dish is one of her party favourites and she would serve it with dal and a flavoursome meat dish like Rogan Josh.
I made only a few small changes. I used the chopped coriander to garnish the dish, rather than simmer it with the vegetables so as to retain its bright green colour and fresh flavour. And after the recommended 5 minutes of cooking with a lid it was too soupy so I cooked it for a few more minutes ( lidless). I didn't have any sour cream so I thickened it with a little cornflour.
Mushroom and Pea Curry
4 tb of olive or groundnut oil ( I used olive)
1/2 teaspoon of cumin seeds
1 teaspoon of finely chopped garlic
350 gm of mushrooms , cut lengthwise into quarters.
2 teaspoons of very finely chopped grated fresh ginger
2-3 hot green chillies , deseeded and finely chopped
1 teaspoon of freshly toasted ground coriander
1 teaspoon of garam masala
1 tablespoon of tomato puree
1/2-1 teaspoon of salt
150 gm of peas
2 tbsp of finely chopped fresh coriander
300 ml of water
2 tablspoons of sour cream
Put the oil in a large oreferably non stick fry pan
When hot put in the cumin seeds and let them sizzle for 10 seconds
Add the garlic, stir once and then add the mushrooms, ginger and chillies
Cook stirring until the mushrooms are silken
Put in the ground coriander and garam masala and stir for about 30 seconds
Then add the tomato puree, salt, peas, fresh coriander and water
Stir well and bring to the boil
Cover, turn the heat to low and simmer gently for 5 minutes
Stir in the sour cream and cook gently for another minute, then serve.
I cooked this recipe for the I Heart Madjur Jaffrey Cooking Club weekly challenge. This week the theme was Potluck.
Have a look at what the other participants have cooked up and enjoy their recipes at