Tuesday, November 25, 2008

Mushroom Mutter

This North Indian dish is one of my favorite dishes to make, especially in the cold months, the spices and flavors just warm you up. It is easy to make, healthy and it tastes great. I use non-fat yogurt as a thickening agent but you can also use cream. This dish can also be made vegan with the omission of yogurt or the cream. Here is my mother's recipe, enjoy!


1 8 oz package of chopped white mushrooms
¾ 14.5 oz can of stewed tomatoes
2 cups frozen peas
2 tsp of coriander powder
1 tsp of turmeric powder
1 tsp of chili powder
1 tsp of Garam Masala
2 cloves of garlic chopped
1 tsp of shredded ginger
1 tsp of sugar
3 tbsp of yogurt
3 tbsp of olive oil
¾ cup of water

Heat the olive oil in the pan. Then add the onions & garlic and sauté them until the onions are golden brown. Add the tomatoes and 3/4 cup of water and stir all the ingredients.
Add the coriander, turmeric, chili, and garam masala to the dish and mix all the ingredients well. Add the peas, mushrooms, shredded ginger, and sugar to the dish.
Whisk yogurt in a bowl until it is of a smooth consistency, and then add it to the dish. Cover the pan and reduce heat, and simmer until the peas are soft and tender. Garnish with parsley or coriander. Serve with roti, “Indian bread” rice or bread.

Servers 2-4 people
This recipe is featured on The Leather District Gourmet , written by Jacqueline Church. Jacqueline was a panelist at a recent Povo Blogger's event that I had attended and she invited me to submit a recipe on her blog. Check out her website and every Tuesday she has a meat free post.

No comments: