Mushroom and Pea Curry
From "At Home with Madhur Jaffrey"

1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas

Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.

Serves 4
Mushroom Bhaaji
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped

Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.

Serves 3-4
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