Monday, February 27, 2012

RECIPE: Mushroom Mutter Curry

So, I'm home for another 18 days before I leave for Toronto. I have been filling my time with cooking, reading, relaxing, spending time with family & friends. After tomorrow, I will be spending time and showing my good friend (the amazing blogger of Good Food and Good Friends For Good and my ex-housemate from college) Dino around Hong Kong. But before he arrives from Jakarta, I decided to make a quick and easy curry for my mum before she gets home from work today. One of her favorite vegetables are winter peas. They are sweet and once made fresh, they have a great little pop of flavor when cooked in a curry.

I decided to make a yum Mushroom & Muttar Curry. Mutter is the hindi word for peas. And well... I don't know the hindi word for mushrooms that I know of -- but you get the point. 

INGREDIENTS
1 Large Red Onion, diced
2 Large Tomatoes, diced
2 Cloves of Garlic, chopped finely
1 Teaspoon of grated Ginger
1 Teaspoon Cumin Seeds
1 and a half teaspoon of Turmeric Powder
1 teaspoon Garam Masala
Half teaspoon of Chili Powder
Half Cup of Milk (substitute with whole cream for a creamier curry)
Quarter Cup Water
1 handful chopped Coriander (for garnish and flavor)
500~700grams of mushroom (I used a mixture of White Button and Brown Swiss Mushrooms)
500 grams of peas
3 Tablespoons Extra Virgin Olive Oil
Salt to taste

METHOD (Cooking time about 20~25 mins)
In a saucepan / pot, heat up about 3 tablespoons of Extra Virgin Olive Oil. Once the oil is warmed up, put the onions, garlic, ginger and cumin seeds in the oil. Add salt to taste to the onions to help the onions cook quicker and dehydrate a little. 

Once the onions have got that beautiful golden color everyone loves, add the tomatoes, turmeric, garam masala, chili powder, (and some chopped fresh chilies if you like your curry extra hot!) Stir fry on a medium heat and cook the tomatoes through until soft. You should begin to see the curry base form.
The base for the curry
After the curry base has been cooking 
After about 5-10 minutes of cooking your curry base, it should have a beautiful color like the above picture. Add the milk and water to the mixture and turn the heat up on a medium-high flame. Once again, the milk can be substituted for whole or light cream, for a creamier curry base. You may also opt to add less water, for a less watery curry. Add the peas and mushrooms, reduce the flame, then cover and cook for a further 10 minutes. 

The Finished Product: The smell is yum! Can't wait to eat it :)
VOILA!! Turn off the flame and serve hot with either hot Indian breads or rice.

Mommy come home soon, so we can eatttt!

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