Rahul is always out-doing me in the Indian cooking stakes so last night I turned the tables and whipped up a delicious pea and mushroom curry. However Rahul still had a major input into the meal with his yummy chappatis…
The recipe is from the fabulous Nita Mehta’s cookbook Vegetarian Dishes. It is a quick and easy recipe to follow:
PEA & MUSHROOM CURRY…
200g mushrooms (trimmed and sliced), 1/2 cup peas, 3 tbsp oil, 1 tbsp butter, 1/2 tsp jeera (cumin seeds), 1 tej patta (bay leaf), 4 moti illaichi (cardamoms), 3 laung (cloves), 2 onions chopped finely, 3 garlic cloves (finely chopped), 1/2 tsp red chilli powder (optional), 1 tsp garam masala, 1/2 tsp haldi (turmeric), 1/2 tsp amchoor (dry mango powder), 1 tsp salt, 1 tsp sugar, 1/2 cup tomato puree, 3 tbsp cashews ground to a paste with 3 tbsp water, 1 1/2 cups coconut milk
- Heat butter and fry mushrooms lightly then put mushrooms aside.
- Heat oil in pan. Add jeera, tej patta, illaichi and laung. When jeera turns golden add onions and garlic. Fry till light golden.
- Reduce heat and add dhania powder, red chilli powder, garam masala, haldi, amchoor add salt. Stir till onion is golden brown.
- Add tomato puree, peas, cashew nut paste, cooked mushrooms and coconut milk. Cover and simmer on low heat till gravy thickens.
- Serve topped with chopped fresh coriander and chappatis.
500g white or wholemeal flour, pinch salt, generous handful fennel seeds, 300ml water
- Place flour, salt in bowl..make a well in centre and add water then blend with hand. Alternatively use a dough hook on your mix master to mix into dough (Rahul’s tip).
- Roll dough into small balls and let rest for at least 1/2 hour.
- Heat ghee in flat chappati fry pan.
- Roll out chappatis into flat circles. Fry in pan on both sides till golden.