Mushroom And Pea Curry Recipes

Steps:

• Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 tablespoons water and mix to make a paste.
• Pour the oil into a medium pan and set over medium heat. When hot, put in the onions. Stir and sauté for 3-4 minutes or until the pieces are brown at the edges. Add the ginger and stir 3-4 times. Add the spice paste. Stir and cook for about a minute. Add the tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until the tomato has softened. Add 2 cups water and the salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes.
• Add the mushrooms and bring to a boil. Cover and cook on low heat for 10 minutes. Add the peas. Bring to a boil. Cover and cook on low heat for 5 minutes or until the peas are done. Check for salt, adding a bit more if needed.

Steps:

• Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
• Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
• Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
• Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
• Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
• Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Steps:

• Heat the oil in a large frying pan, until very hot.
• Add the cumin seeds and sizzle for 10 seconds.
• Add the garlic, mushrooms, ginger and chillies.
• Cook, stirring until the mushrooms turn silken.
• Put in the ground coriander and garam masala and stir for 30 seconds.
• Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
• Stir well, bring to a boil.
• Cover and simmer for five minutes.
• Stir in the sour cream and cook gently for one more minute.
• Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.