Mushroom and Green Peas Curry
Recipe type: Curries
Very popular with my grandchildren, this curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc. Making zero oil subzi is not as difficult as it may sound, as it does not totally prevent you from adding sinful ingredients like Cashewnuts, coconut, etc. but just requires you to use them moderately.
- To be ground into a paste
- 2 tbsp chopped cashewnuts (kaju)
- 2 tbsp poppy seeds, soaked in 2 tablespoons of water
- 2 green chillies, roughly chopped
- 2 cloves (laung / lavang)
- 2 cloves of garlic (lehsun)
- 2 cardamoms (elaichi)
- 1 tsp chopped ginger (adrak)
- Other ingredients
- ½ cup chopped onions
- 2 cups Vegetable Stock
- 1 cup green peas
- salt to taste
- 1½ cups sliced mushrooms (khumbh)
- ¼ cup fresh low fat curds (dahi)
- ¼ cup low fat milk
- 2 tbsp chopped coriander (dhania) for garnishing
- Heat a non-stick pan on a medium flame and when hot, add the ground paste.
- Cook while stirring continuously till it is light brown in colour. Sprinkle a little water if the paste burns.
- Add the onions and dry roast while stirring continuously till they turn translucent.
- Add ½ cup of vegetable stock to it and mix well till smooth. Keep aside.
- Heat a non-stick kadhai on a medium flame and when hot, add the peas, salt and the remaining vegetable stock.
- When it starts boiling, add the ground paste and simmer till the peas get cooked.
- Add the mushrooms, curds and milk and simmer for another 5 minutes.
- Serve hot garnished with coriander.