A delightful twist on a classic curry, blending mushrooms and peas in a creamy, spiced sauce.
Heat the olive oil in a frying pan over medium heat until hot.
Ensure the oil is hot enough to sizzle the spices for maximum flavor.
Add the cumin seeds and let them sizzle for about 10 seconds.
Toasting the seeds releases their aromatic oils, enhancing the dish's flavor.
Add the garlic, ginger, and green chilies, and sauté for a minute until fragrant.
Stir constantly to prevent burning and ensure even cooking.
Add the mushrooms and cook, stirring, until they release their moisture and become tender.
Cook until the mushrooms are golden and have absorbed the flavors of the spices.
Stir in the ground coriander and garam masala, cooking for 30 seconds to toast the spices.
Toasting the spices briefly enhances their aroma and depth.
Add the tomato purée and salt, stirring well to combine.
Mix thoroughly to create a smooth base for the curry.
Add the peas and a splash of water, then bring to a boil.
Adding water helps create a sauce consistency for the curry.
Reduce the heat, cover, and simmer for 5 minutes until the peas are tender.
Covering the pan ensures even cooking and retains moisture.
Stir in the yogurt and cook gently for another minute.
Add the yogurt off the heat to prevent curdling.
Garnish with fresh coriander and serve hot with rice or bread.
Chop the coriander just before serving for maximum freshness.
Continue in our app for the best experience
