AuthorJane MerrickCategoryMains 250 g Mushrooms
1 cup Frozen peas
1 tsp Fresh root ginger - grated
3 Garlic cloves - crushed & chopped
1 Medium onion
1 can Chopped tomatoes
12 Curry leaves
2 cups Vegetable stock
¾ tsp Red chilli powder (or fresh red chillies to taste)
½ tsp Turmeric powder
1 tsp Coriander powder
¾ tsp Garam masala powder
¾ tsp Mustard seeds
1 tsp Cumin powder
¼ tsp Fenugreek seeds
1 tsp Urad dal
1
Heat 1 tbsp oil and fry the mushrooms for 5-6 minutes then set asside
2
In another pan, heat 2 tbsp oil, add the mustard seeds and cook until they crackle
3
Add the cumin, fenugreek, and urad dal, fry ntil the dal browns
4
Add chopped onion and fry gently until golden brown
5
Add ginger and garlic and fry until the raw smell is gone
6
Add all the dry spice powders, stir, and fry for a minute
7
Add chopped tomatoes, fry until the oil starts to leave the sides of the pan
8
Add the vegetable stock, bring to the boil and add the mushrooms and peas
9
Season with salt and pepper to taste then simmer for 5 to 6 minutes
Ingredients
250 g Mushrooms
1 cup Frozen peas
1 tsp Fresh root ginger - grated
3 Garlic cloves - crushed & chopped
1 Medium onion
1 can Chopped tomatoes
12 Curry leaves
2 cups Vegetable stock
¾ tsp Red chilli powder (or fresh red chillies to taste)
½ tsp Turmeric powder
1 tsp Coriander powder
¾ tsp Garam masala powder
¾ tsp Mustard seeds
1 tsp Cumin powder
¼ tsp Fenugreek seeds
1 tsp Urad dal