Saturday, 8 August 2015

Mushroom Peas Masala (Dry)

Mushroom is a low-calorie food and a good source of B vitamins. This is a simple and easy to prepare dish and will be a good side for chapatti. I thought the the best way to use them could be as a combo with some frozen peas & Indian spices.

Try this dish and let me know how it turns out.

Check some more Dry curry recipes

 

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Prep time

Cook time

Serves

15 mins

15 mins

2 persons

 

Cuisine:  Indian

Recipe Type: Side dish for roti and rice

 

Ingredients

 

 

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Method

1. Wash the mushrooms. If they are whole then slice them in to bigger pieces. Chop the onions, garlic and ginger. Heat both the oils in a frying pan and add cumin seeds, ginger, garlic to the pan.

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2. After sautéing for a few seconds, add onion to the mix. Once onions are cooked (2 mins) add peas to it.Mix everything well and let it sit for a min. Now add the mushrooms and add just 2 tbsp. of water.

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3. Add chili powder, curry powder, turmeric and the salt. Mix them well cover with a lid and leave it for 10 mins 9. Simmer the stove, mix it all well and remove from the stove.

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4. Garnish with chopped coriander leaves and enjoy your dish.

Served with

  • Bread toasts or Indian breads
  • As an appetizer
  • Rice with Fenugreek Sambar

Notes

You can use ginger garlic paste if you run out of time during emergency.

3 comments:

  1. wow another mushroom peas masala here.love the dry version and this is quick one to indulge

    ReplyDelete
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