Mushroom with peas – Manjula’s Kitchen


Mushroom with peas

Mushroom with peas is a superb aspect dish consisting of mushrooms and peas in a spiced tomato curry with a contact of fenugreek leaves.

Prep Time 10 minutes

Cook dinner Time 20 minutes

Complete Time 30 minutes

Course Fundamental Course

Delicacies Indian

  • 2 cups mushrooms sliced
  • 1 cup inexperienced peas, I’m utilizing frozen inexperienced peas
  • 1 cup diced tomatoes
  • 1 tsp shredded ginger
  • 2 tbsp fenugreek chooped leaves
  • 2 tbsp oil
  • 1 tsp cuminseeds jeera
  • 1/2 tsp turmeric haldi
  • 2 tsp coriander powder dhania
  • 1 tsp crimson pepper
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 inexperienced chili finely chopped
  • Warmth the oil in a saucepan on medium excessive warmth. Check the warmth by including one cumin seed to the oil. If the cumin seed cracks straight away, the oil is prepared. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a number of seconds.

  • Add tomatoes, ginger, salt, coriander, and chili powder. Cook dinner till the tomatoes are smooth and cut back to half.

  • Add mushrooms, and peas. After coming to a boil cut back the warmth to medium.

  • Add fenugreek leaves after mushrooms have cooked half the best way about 4 minutes. Cook dinner till mushrooms and peas are tender. Shut the warmth.

  • Add lemon juice and inexperienced chili should you like. Serve sizzling.

Notes: Dicing the tomatoes will give a distinct texture to the curry then tomato puree. Fenugreek leaves may be changed with chopped cilantro (hara dhaniya). So as to add warmth to this dish, garnish with finely chopped inexperienced chilies.

Initially posted 2009-02-10 02:32:09.

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