Creamy Mushroom and Pea Spice Medley
Elevate your dining experience with this Creamy Mushroom and Pea Spice Medley, a delightful fusion of earthy mushrooms and vibrant green peas enveloped in a rich, aromatic curry sauce. This dish is perfect as a side to complement an array of Indian delicacies or can be enjoyed as a standalone meal when served over fragrant basmati rice. Infused with a symphony of spices like cumin, coriander, and garam masala, along with the freshness of ginger and green chilies, this curry is both comforting and satisfying. Whether you're hosting a dinner party or simply treating yourself to a tasty dinner, this recipe is sure to impress.
4
Servings
150
Calories
14
Ingredients
Ingredients
Mushrooms
350 g (quartered)
Green chilies
2-3 (sliced and seeded)
Olive oil
4 tablespoons
Cumin seed
1/2 teaspoon
Garlic
1 teaspoon (finely chopped)
Ginger
2 teaspoons (grated)
Ground coriander
1 teaspoon
Garam masala
1 teaspoon
Tomato purée
1 tablespoon
Salt
1 teaspoon
Fresh peas or Frozen peas
150 g
Fresh coriander
2 tablespoons
Chicken stock
300 ml
Creme fraiche or Greek yogurt
2 tablespoons
Instructions
1
In a large frying pan, heat the olive oil over medium-high heat until it shimmers.
2
Add the cumin seeds and sizzle them for about 10 seconds until fragrant.
3
Stir in the finely chopped garlic, quartered mushrooms, grated ginger, and sliced green chilies. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender and silky.
4
Sprinkle in the ground coriander and garam masala, stirring for around 30 seconds to toast the spices.
5
Add tomato purée, salt, fresh peas, and chopped coriander, followed by the chicken stock. Mix well to combine.
6
Bring the mixture to a low boil, then cover the pan and reduce the heat. Let it simmer for 5 minutes to allow the flavors to meld.
7
Gently fold in the creme fraiche or Greek yogurt and cook for an additional minute, ensuring the curry is well combined.
8
Serve hot with freshly boiled basmati rice or alongside your favorite Indian dishes.
Nutrition Information
10g
Fat
10g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mushroom and Pea Spice Medley?
It is a flavorful fusion of earthy mushrooms and vibrant green peas enveloped in a rich, aromatic curry sauce infused with spices like cumin, coriander, and garam masala.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the calorie counts for this dish?
Each serving contains approximately 150 calories.
Is this mushroom and pea curry spicy?
Yes, it is tagged as spicy and contains 2-3 sliced green chilies along with aromatic ginger.
What are the main tags for this recipe?
The recipe is tagged with mushroom, peas, curry, indian cuisine, vegetarian, comfort food, and spicy.
Is this recipe suitable for vegetarians?
While tagged as vegetarian, the ingredients list chicken stock; to ensure it is strictly vegetarian, you should substitute the chicken stock with vegetable stock.
What type of mushrooms should I use?
The recipe calls for 350g of mushrooms, quartered. You can use standard button mushrooms or cremini mushrooms.
Can I use frozen peas instead of fresh?
Yes, the recipe allows for either 150g of fresh peas or frozen peas.
What kind of oil is used in this recipe?
The recipe uses 4 tablespoons of olive oil.
How do I prepare the ginger and garlic?
The garlic should be finely chopped (1 teaspoon) and the ginger should be grated (2 teaspoons).
What is the preparation for the green chilies?
The 2-3 green chilies should be sliced and seeded before adding to the pan.
How long do I need to sizzle the cumin seeds?
The cumin seeds should be sizzled in hot oil for about 10 seconds until they become fragrant.
How long should the mushrooms be cooked?
The mushrooms should be cooked for 5-7 minutes until they release their moisture and become tender and silky.
Which ground spices are added to the medley?
The recipe uses 1 teaspoon of ground coriander and 1 teaspoon of garam masala.
How long should I toast the ground spices?
After adding the coriander and garam masala, stir for around 30 seconds to toast them.
How much chicken stock is required?
The recipe requires 300 ml of chicken stock.
What is the simmering time for this curry?
Once brought to a low boil, cover the pan and let it simmer for 5 minutes.
How do I make the curry creamy?
The creaminess comes from folding in 2 tablespoons of creme fraiche or Greek yogurt at the end of the cooking process.
What is the fat content per serving?
There are 10g of fat per serving.
How much protein is in this dish?
This dish provides 4.5g of protein per serving.
How many carbohydrates are in a serving?
There are 10g of carbohydrates per serving.
Can I serve this with rice?
Yes, it is highly recommended to serve this curry hot with freshly boiled basmati rice.
What is the total number of ingredients?
This recipe consists of 14 ingredients.
How much tomato purée is used?
The recipe calls for 1 tablespoon of tomato purée.
When do I add the fresh coriander?
Add 2 tablespoons of chopped fresh coriander along with the tomato purée, salt, and peas.
Can this be served as a side dish?
Yes, it is perfect as a side to complement a variety of Indian delicacies.
How much salt is included in the recipe?
The recipe specifies 1 teaspoon of salt.
What category does this recipe belong to?
This recipe is categorized under Curries.
How do I know when the mushrooms are ready?
The mushrooms are ready when they have released their moisture and appear tender and silky.
What is the final step before serving?
The final step is to cook the curry for an additional minute after folding in the creme fraiche or yogurt to ensure it is well combined.