I like to use cremini mushrooms, as they have a firmer texture, but if you cannot get them, ordinary, medium-sized white mushrooms will do. Remember that a relatively firm tomato can be peeled with a paring knife like an apple. A great curry for vegetarians and meat eaters alike. Serve with rice or Indian bread and some relishes.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1Ā 1/2 tablespoons water and mix to make a paste.
Step 2
Pour the oil into a medium pan and set over medium heat. When hot, put in the onions. Stir and sautĆ© for 3ā4 minutes or until the pieces are brown at the edges. Add the ginger and stir 3ā4 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.
Step 3
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.
