Unlike my hubby, I like mushrooms in our indian style curries and sabjis. Many of my relatives and friends hate mushroom. I, on the other hand cannot think of any vegetable that i hate. Whenever we go grocery shopping my list includes a box of fresh cute little button mushrooms. I love incorporating them in my weekly meals in some or the other way and make my hubby eat them as well :P. Amongst the various dishes that i have tried, one of my favorite is tossing them with veggies for making stuffed omelette. Some facts, mushrooms are low calorie food and are excellent source of B vitamins and essential minerals.
Today i will be sharing an easy peasy (literally since peas are involved :P) everyday Indian side dish recipe of mushroom.
1 cup cleaned and chopped button mushrooms
1 cup fresh or frozen green peas (i used frozen)
1 onion chopped
1 tbsp of ginger-garlic paste
2 tbsp of oil
1/2 inch of cinnamon stick
1/4th tsp of turmeric powder
1/2 tsp of cumin powder
1 to 1 1/2 tsp of coriander powder
1 tsp (or less) chili powder
1/2 tsp of garam masala
1/ tsp of crushed kasuri methi (optional)
3 tbsp of beaten yogurt/curd at room temperature (you can also use tomatoes in place of yogurt)
Water as needed
1) Heat oil in a pan. Add the cinnamon and clove and saute. The addition of these two gives a very subtle sweet taste and nice aroma.
2) Now add the chopped onions and keep on stirring until it turns translucent and is almost on verge of turning golden brown. Add the ginger garlic paste and mix. Cook for few seconds until the raw aroma of ginger and garlic goes away.
3) Add all the spice powders except garam masala. Saute for about 2 – 3 mins. Now reduce the flame and add the yogurt. If you are using tomatoes add them at this stage. Cook for few mins.
4) I like the consistency of the curry to be more on the dry side to have with chapatis. You can add more water if you want more gravy. Now add the peas and mushrooms and mix everything well. Add salt to taste. Cover and cook for about 5 mins. Since i used frozen peas they take very less time to cook. If you are using fresh peas cook them in boiling water for few mins until half done and add it to the gravy or the other option is to add the peas first to the gravy let them cook and when half done add the mushrooms. If you want the gravy to be rich and thick you can also add paste of cashew nuts.
5) Finally add the garam masala and kasuri methi and mix. Let it cook for a min. Addition of kasuri methi is optional. Garnish with cilantro/coriander leaves if desired.
Everyday mushroom mutter sabji is ready. Serve hot with phulkas/rotis or chapatis.