Curried Mushrooms and Peas

September 6, 2010

curried mushrooms and peas

Late one Sunday after a weekend away, we came home to an empty fridge with a strong craving for Indian food.  I was wishing for an Indian version of Ina Garten who would load up my fridge with a proper Indian meal before my return.  If there’s anyone out there interested in filling that role, I live in a lovely building in Dumbo and can tell you more about it.

I dove into the freezer and resurfaced with a box of peas. I scrounged up some mushrooms, a tomato and an onion.  Within 15 or 20 minutes, I cobbled together a simple dish of curried mushrooms and peas with frozen naan.  It reminded me that fresh, healthy and Indian doesn’t mean hours spent slaving over the stove.  It also doesn’t require a spice cabinet stacked three rows deep (all of the spices used here are on my top ten list of Indian spices).


Curried Mushrooms and Peas

I sometimes make a “wet” version of this curry which is more time consuming.  This version is more like the weeknight version.  It’s tasty without all of the fuss of slow cooking the masala.

1-2 cups button mushrooms, sliced
1 yellow onion, diced
1 beefsteak tomato, diced
1 1/2 teaspoons cumin powder
1 1/2 teaspoons coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 cup yogurt, whisked

Heat about a tablespoon of oil in a saucepan.  Add the mushrooms and cook on medium heat for about 10 minutes, stirring frequently, until the mushrooms are soft and glossy looking.  In a wide skillet, cook the onions for about 10 minutes until see through then add the tomatoes and spices.  Cook for about another 5 minutes until the tomatoes have wilted.  Add the peas and mushrooms.  Cover and cook for another 5 to 10 minutes.  Turn off the heat and stir in the yogurt.  Serve warm with roti or naan and rice.

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{ 5 comments… read them below or add one }

Pavani September 7, 2010 at 12:57 pm

I wish I had a desi version of Ina as my friend too. Well.. since we don’t have one, we should start cracking those eggs & scrounging for those lonely last veggies in the fridge. Curry looks yummm..

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Meera Diaz September 7, 2010 at 10:28 pm

Mmmmmm… Saw this today and showed my mom (who is briefly staying with us as part-nanny, part-cook). She quickly whipped up her own version (added tomato paste, crushed tomatoes with liquid, no yogurt) and wrapped it in tortillas (no naan on hand). Delicious!!

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justcooknyc September 8, 2010 at 1:04 pm

i think i’d enjoy this, but honestly, i don’t think i’ve EVER had mushrooms in Indian-style food before

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nithya September 8, 2010 at 1:19 pm

@Meera Diaz – Part-time nanny, part-time cook Mom sounds great! It’s how I got through my first few weeks of being a mom. Sounds like a great variation.

@justcooknyc – Mushrooms in Indian food are great. Morels are actually pretty common in the Kashmiri region and are used to make a curry. Mushrooms and spinach (aka palak paneer but w/mushrooms instead of spinach) is common as well. It’s actually really great if you’re trying to be healthy or veganize a paneer dish (assuming you also omit the yogurt).

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Vaishali September 10, 2010 at 9:38 am

Peas and mushrooms are such a classic combination. This looks like an easy-to-put-together yet delicious recipe, Nithya. Hope you and the baby are doing well.

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