Today's dish is another curry, mushrooms and peas go very well together, I have already posted a kurma and a rice with this combination. In this curry, I have used a paste with fried tomatoes and onions, this gives the gravy for the dish and a nice flavor and color to the curry. It's a simple curry, other than the time taken to roast and grind the paste, it takes very less time as the mushrooms and peas get cooked fast and it goes very well with both rice and rotis..
Need To Have
- Button Mushrooms - 200 gm, washed and diced
- Frozen Green Peas - 1/2 cup
- Tomato - 1 medium
- Onion - 1 medium
- Garlic - 4 small cloves, chopped
- Coriander Seeds - 1 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Chopped Coriander Leaves - 1 tablespoon
- Salt to taste
Slice the tomatoes and roast on both sides, in a little oil, as shown in the picture, remove and keep.
Heat some oil, add the onions and garlic and saute till the onions turn dark brown, remove.
Now grind the tomatoes, onions, garlic along with the coriander seeds into a smooth paste.
Heat some oil, add the cumin seeds, when it starts sizzling, add the mushrooms and peas, saute for about 2 minutes.
Add the ground paste, chilly and turmeric powders, salt, mix and add about 1 cup water, cover and cook till the mushrooms and peas are cooked. Add the garam masala and coriander, more water if needed, cook for another 2 minutes and remove.
Roast the onions really well, that gives the nice color and flavor.