Mushroom Mattar (Mushrooms and Peas)
I feel I have not posted any Indian dishes in a while. I end up making Indian food at lease once a week but sometimes I skip it- the problem is, there are so many other dishes to make… and I forget about the basic stuff. My daughter reminds me if it has been a while.
I thought I would post this very easy and quick dish that can be served as the main entree or as a side with chicken or fish. I usually serve it with lentils on the side and freshly made rotis.
I start with Cremini mushrooms- one can use the white variety as well but I like these better. I saute some cumin seeds along with garlic and ginger. Typically this dish has onions as well but I decided to keep it onion free- no real reason.. just didn’t feel like cutting an onion. The rest is easy- the mushrooms are added along with some spices and frozen peas.
My daughter loves mushrooms and doesn’t like peas so much- but she eats this dish without a problem…. I sometimes need to remind her to finish the peas… enjoy!
- 1 10 oz cremini mushrooms, sliced
- 1 teaspoon cumin seeds
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 2 tablespoons extra light olive oil
- 2 tablespoons tomato paste
- 1 cup petit frozen peas
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt
- ½ cup cilantro, chopped
Heat a large frying pan with the olive oil. Add the garlic, ginger and cumin seeds. Saute on medium heat for 1 to 2 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the frozen peas, coriander powder, turmeric, cayenne pepper and salt. Cook on medium high heat for another 3 to 4 minutes. Garnish with cilantro and serve hot.
