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Mushrooms, Potatoes and Peas Curry Recipe

Mushrooms, Potatoes and Peas Curry Recipe

Ingredients :

500 g small white mushrooms

500 g small potatoes

1 cup shelled green peas

1 tablespoon ghee

1 small onion, sliced finely

1 teaspoon fresh ginger, grated finely

1 clove garlic, crushed

2 tablespoons fresh cilantro leaves, chopped finely

1 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 cup hot water

Salt to taste

1 teaspoon garam masala


Method :

Halve the mushrooms, leaving a piece of stalk on each piece. Wash and cut the potatoes into half. Heat a saucepan with ghee and saute the onion over gently heat for about 3 minutes. Add garlic, ginger, cilantro leaves and fry for 3 minutes longer, stirring occasionally. Add turmeric and chili powder. Fry for another minute and then add the mushrooms, potatoes and fresh peas. Add water and salt to taste. Stir well. Cover and cook on low heat for 15 minutes. Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 minutes or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.


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