| |
|
What You Need:
(To Serve: 4 )
|
|
|
|
½ cup unflavored yoghurt
1 cup fresh green peas (about 1 pound unshelled) or 1 ten-ounce package frozen green peas, thoroughly defrosted and drained
1 teaspoon salt
3 tablespoons finely chopped fresh coriander (cilantro)
1 pound fresh mushrooms
5 tablespoons ghee
½ teaspoon black mustard seeds
1½ cups finely chopped onions
1 teaspoon garam masala
½ teaspoon turmeric
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wipe the mushrooms with a damp paper towel and cut away the tough ends of the stems. With a small, sharp knife, cut the mushrooms lengthwise into paper-thin slices. Set aside. In a 10-inch karhai or heavy skillet or a 12-inch wok, heat 3 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly.
|
2. Add the mustard seeds and stir for 15 seconds to coat the seeds with oil, then add the onions and, stirring almost constantly, fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate heat accordingly.
|
3. Stir in the garam masala and turmeric, then add the yoghurt and bring to a boil. Add the peas and salt and, stirring constantly, cook for 3 minutes. Then add the mushrooms and 1 tablespoon of the coriander. Reduce the heat to the lowest possible point, cover tightly, and simmer for 15 minutes, or until the peas and mushrooms are tender.
|
4. Taste for seasoning. To serve, transfer the entire contents of the pan to a heated bowl or platter and sprinkle the top with the remaining 2 tablespoons of ghee and 2 tablespoons of coriander.
|
|
|
|
|
