Peas and Mushroom Kurma Recipe
Daily Value: 10%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||71µg||18%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This is a dish you can put together in less than 30 minutes, and there are no special ingredients required if you have mushrooms and frozen peas handy. It tastes great with hot chapathis, and if you fancy, you can give it a twist of your own by adding additional ingredients (if you have the time to elaborate on it).
See all pea recipes.
- 1 large tomato
- 1 small onion
- One 1/2-inch piece fresh ginger
- 1 green chile pepper, such as serrano
- 2 tablespoons cilantro leaves
- 2 tablespoons butter or oil
- 1 bay leaf
- Pinch of garam masala, plus more to taste
- 5-6 ounces button mushrooms, quartered
- 3-4 ounces frozen green peas, thawed
- Salt, to taste
- 1/2 teaspoon sugar (optional)
- Pinch of chili powder
- Pinch of ground pepper
Using a mortar and pestle or a food processor, grind the tomato, onion, ginger, green chile pepper, and cilantro leaves into a fine paste. Strain and reserve any liquids.
Heat the butter or oil in a pan over medium-low heat, toss in the bay leaf, and fry for a couple of seconds. Add the garam masala and fry for a couple of minutes. Add the mushrooms and peas. Season with salt, to taste, and the sugar, if using. Add ½ cup of the reserved liquids and simmer for 3-4 minutes until the gravy is of coating consistency.
Season with garam masala, chili powder, and ground pepper, and stir. Serve immediately.
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