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 1 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 sauté for 3–4 minutes or until the pieces are brown at the edges. Add the ginger and stir 3–4 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.
