Wednesday, December 12, 2012,2:30 AM
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- Karahi Mushrooms with Peppers and Peas
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PrintKARAHI MUSHROOMS WITH PEPPERS AND PEAS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat half the oil in a large non-stick saute pan or karahi. Add the mushrooms and a little salt and saute over a moderate flame for 5 minutes. Remove from the pan and set aside.
- Heat the remaining oil, add the coriander seeds and, once they have darkened a little, the onion. Cook until golden.
- Add the ginger and garlic pastes and cook, stirring, over a low flame for one to two minutes, or until the garlic is cooked.
- Add the tomatoes and the remaining spices. Season and cook, stirring for about 10 minutes or until the paste releases some oil back into the pan.
- Stir in the pepper dice, peas and a good splash of water, cover and cook for four minutes or until the peppers are softening.
- Add the mushrooms, cover and allow the flavours to come together for a few minutes.
- Stir in the cream and enough water to form a light sauce. Bring to a boil, taste, adjust the seasoning and sprinkle with the chopped coriander.
INGREDIENTS
- 250 grams mushrooms, cleaned, into slices
- 1 teaspoon fresh root ginger, peeled weight, grated into a paste
- 75 ml Cooking oil
- 4 garlic cloves, grated into a paste
- 3 tomatoes, blended to a puree with a stick blender
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon coriander seeds, lightly crushed
- 1 small onion, finely chopped
- 2 tablespoon double cream
- 1 teaspoon garam masala
- ¾ large red peppers, in coarse dice
- Handful of green peas
- Chilli powder, to taste
- Salt, to taste
- Small handful of chopped fresh coriander leaves, to serve
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