I mentioned a while ago that in an an effort to cook more Indian food, I picked up a few Indian cookbooks: 5 Spices, 50 Dishes, 660 Curries, and Indian in 6. Well I am finally getting to posting about some of the dishes I've made! Not everything has been great and some of it has definitely been my fault such as when I burned some spices because the pan was too hot. Oops. But I'm stumbling along on my journey to delicious home cooked Indian food. (Remember the chana masala/spicy Indian chickpeas I made from Lisa? Those are a favourite.) So right now what I have to share with you is curried mushrooms and peas. I love mushrooms, love peas, love curry - perfect for me. This dish was good but I'd up the spice level next time - probably double it.
If this sounds good, you might also like:
Mushroom Pecan Burger
Hungarian Mushroom Soup
Walnut and Mushroom Nut Roast
Sweet Potato Badi
Curried Mushrooms and Peas
Adapted from 5 Spices, 50 Dishes
As I mentioned in my post, I'd double the spices next time (though maybe not the turmeric). I've written the recipe with the original amount of spice though because I'm not sure exactly how it will be with double.
1 pound white or brown button mushrooms, sliced
1 tbsp oil
1 small onion, finely chopped (about 1 cup)
1 tsp finely grated ginger (about 2 inch piece)
2 large garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne
1/4 cup chopped tomato (about 1 small)
1/4 cup finely chopped cilantro
1 1/4 cups shelled peas (I used frozen)
1 cup water
1/2 tsp salt
Heat the oil in a large pan, and saute the onion until dark brown. Add the ginger, garlic, cumin, coriander, turmeric and cayenne, and stir constantly over medium heat until the mixture turns golden brown. This will happen quickly, so be careful it doesn't burn. Add the tomato and cilantro and saute another minute.
Add the peas and mushrooms to the spice mixture, mix well, add the water and salt, and bring to a boil. Turn the heat down to a simmer, cover the pan, and cook until the mushrooms are tender, about 10 minutes. (Ashley note: Next time I'll uncover it and let it simmer for a bit to reduce the amount of liquid.) Serve hot.