Descripton
This dish is extraordinary if you can get fresh peas, but it's almost as good with the frozen product.
Serves | 4 to 6 |
Ingredients
5 Tbs (75 ml) ghee (see Monday's recipe)
1/2 tsp (2 ml) black mustard seeds
1 onion, finely chopped
1 tsp (5 ml) garam masala (see Monday's recipe)
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) plain yogurt
1 cup (250 ml) fresh or thawed frozen green peas
1 lb (450 g) mushrooms, trimmed and thinly sliced
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) for garnish
Instructions
Heat 3 tablespoons (45 ml) of the ghee in a large heavy skillet
over high heat until it is very hot. Add the mustard seeds and
cook for 15 seconds. Add the onion and cook, stirring frequently,
until golden brown, about 5 minutes. Stir in the garam masala
and turmeric, then the yogurt. Bring to a boil and add the peas,
mushrooms, salt, and pepper. Reduce the heat to the lowest
setting and simmer covered until the peas and mushrooms are
tender, about 15 minutes. Transfer to a serving plate, drizzle with the remaining ghee, and sprinkle with chopped cilantro. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.
