Karahi mushrooms with peppers and peas

Karahi mushrooms with peppers and peas

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

A lovely vegetarian dish that manages to be both hearty and delicate at the same time. It can serve two as a main dish, or up to four if it is to accompany other things. I like to use a selection of mushrooms, as they all add their own flavour and texture to the dish. Don’t use portabella mushrooms, though, as they make the whole thing turn black. I use equal quantities of oyster, shiitake and chestnut mushrooms. Leave the oyster mushrooms whole, or tear them in half if they are large.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
250g mushrooms, cleaned, in 2cm slices
salt, to taste
1/2 teaspoon coriander seeds, lightly crushed
1 small onion, finely chopped
6g fresh root ginger, peeled weight, grated into a paste
3 garlic cloves, grated into a paste
3 tomatoes, blended to a puree with a stick blender
1 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4-1 teaspoon garam masala
1/8 teaspoon chilli powder, or to taste
3/4 large red pepper, in coarse dice
generous handful green peas
2 tablespoons double cream, (optional)
small handful chopped fresh coriander leaves, to serve

Method

  1. Heat half the oil in a large non-stick sauté pan or karahi. Add the mushrooms and a little salt and sauté over a moderate flame for four to five minutes, until they have a lovely golden tinge. Remove from the pan and set aside.
  2. Heat the remaining oil, add the coriander seeds and, once they have darkened a little, the onion. Cook until golden. Add the ginger and garlic pastes and cook, stirring, over a low flame for one to two minutes, or until you can smell that the garlic is cooked. Pour in the tomatoes and add the remaining spices. Season and cook, stirring occasionally, for eight to 10 minutes, or until the paste releases some oil back into the pan.
  3. Stir in the pepper dice, peas and a good splash of water, cover and cook for four minutes, or until the peppers are softening. Add the mushrooms, cover and allow the flavours to come together for a few minutes. Stir in the cream (if using) and about 50ml water, or enough to form a light sauce. Bring to a boil, taste, adjust the seasoning and sprinkle with the chopped coriander.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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