mushroom curry , south indian mushroom peas curry

Mushroom curry , south indian mushroom peas curry could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.11 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 222 calories, 8g of protein, and 15g of fat each. 1943 people have tried and liked this recipe. It is brought to you by Veg Recipes of India. It works well as a side dish. It is an affordable recipe for fans of Indian food. Head to the store and pick up garam masala, mustard seeds, raw cashews, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Mushroom Curry | How to make Simple Mushroom Curry, South Indian Vegetable Curry, and South Indian Eggplant (Aubergine) Curry.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

½ inch ginger/adrak and 3 garlic/lahsun - crushed or made into a paste

¾ tsp red chilli powder/lal mirch powder

½ cup grated coconut and 7-8 cashews ground to paste

1 tsp coriander powder/dhania power

1 tsp cumin

1 sprig of curry leaves - about 10-12 curry leaves

¼ tsp fenugreek seeds

¾ tsp garam masala powder

200-250 g mushrooms

¾ tsp mustard seeds

2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.

1 medium size onion/pyaaz, finely chopped

1 cup shelled or frozen peas/matar

salt as required

1 medium size tomato/tamatar, chopped

½ tsp turmeric powder/haldi

1 tsp urad dal/split & skinned black gram

2 to 2.5 cups stock or water or both

Equipment:

frying pan

Cooking instruction summary:

boil the peas. strain and keep aside. reserve the stock if using fresh peas.heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.then add the cumin, fenugreek and urad dal.fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.now add chopped onions. fry the onions till light brown,add the ginger-garlic paste or crushed ginger-garlic.fry till the raw smell of the ginger-garlic goes away.now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.add the cashew-coconut paste along with curry leaves.stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.let the curry come to a boil. now add the mushrooms and peas.add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.serve mushroom peas curry hot, garnished with some coriander leaves.

 

Step by step:


1. boil the peas. strain and keep aside. reserve the stock if using fresh peas.heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.then add the cumin, fenugreek and urad dal.fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.now add chopped onions. fry the onions till light brown,add the ginger-garlic paste or crushed ginger-garlic.fry till the raw smell of the ginger-garlic goes away.now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.add the cashew-coconut paste along with curry leaves.stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.let the curry come to a boil. now add the mushrooms and peas.add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.serve mushroom peas curry hot, garnished with some coriander leaves.


Nutrition Information:

Quickview
222k Calories
7g Protein
15g Total Fat
17g Carbs
16% Health Score
Limit These
Calories
222k
11%

Fat
15g
23%

  Saturated Fat
1g
12%

Carbohydrates
17g
6%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
212mg
9%

Get Enough Of These
Protein
7g
16%

Vitamin B3
8mg
44%

Vitamin C
32mg
39%

Copper
0.63mg
31%

Manganese
0.58mg
29%

Folate
105µg
26%

Vitamin K
22µg
22%

Phosphorus
203mg
20%

Magnesium
76mg
19%

Fiber
4g
19%

Vitamin B2
0.28mg
17%

Vitamin B1
0.24mg
16%

Iron
2mg
16%

Vitamin A
759IU
15%

Potassium
502mg
14%

Selenium
9µg
14%

Vitamin B6
0.26mg
13%

Zinc
1mg
12%

Vitamin E
1mg
12%

Vitamin B5
0.99mg
10%

Calcium
41mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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