Mushrooms are not associated with typical Indian meal, but off late it has gained much popularity among the vegetarian indian crowd. in many parts of india its still considered as Fungi and not vegetables, like in Assam. Moreover cultivated mushrooms are not readily available in all parts of India.
I consider mushrooms to be a great substitute for meat. Indeed an awesome substitute, less in fats and carbs, where as more in protein, minerals and vitamins, isn’t that sound really good.
For my vegetarian guest mushroom dishes had always been apart from other vegetarian delicacies. A simple vegetarian meal with a dish with mushrooms had always been fulfilling for my family and friends.
This particular recipe is an everyday kind of a dish with simple preparation, and loads of love.
- 300 gm button white mushrooms chopped into two half
- 1 cup fresh green peas
- 1 medium to large onion finely chopped
- 1 tsp ginger garlic paste
- 2 fresh green chilies
- Whole spices ( 2-3 cloves, 2 cardamoms, a small stick of cinnamon and a bay leaf)
- 1 tsp cumin seeds
- 1 tsp roasted cumin and coriander powder
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala powder
- Salt as per taste
- 2 tbsp Vegetable oil
- chopped fresh coriander
- Few ginger julian for garnish
- Heat oil in a pan and add the whole spices
- Add the chopped onion, ginger garlic paste, green chilies and saute for a minute or two.
- Now add the green peas and the masalas, saute until well combined. Next, add the mushrooms with a tiny bit of water and keep stirring untill all the masalas are well combined. Cover with a lid and let it cook for a couple of minutes.
- Once the mushrooms are little tender but not completely wilt, add in the garam masala powder, ginger julian and give a final toss and let at least 80% of the water evaporate.
- Now garnish with chopped coriander and your dish is ready to serve.
This dish goes very well with tandoori roti or any flat breads, and even mildly spiced pulao.