This is one of my favorite dishes and I have cooked that already felt a thousand times. Well, actually it was more likely 3 to 4 times. Either way, I find this champignon peas curry great. It’s really unbelievably easy to cook and it takes just a few ingredients to spell out an awesome meal. In the past, Indian recipes – one of my first cookbooks one on the Asian kitchen – always seemed incredibly complicated to me. All these spices. Oh Lord! In the meantime something does not scare me off and you should not be put off! What makes the recipes while flying so difficult are just the whole spices. Here is, just before throw together what belongs together! Then relax ♥
Champignon peas curry
The curry tastes awesome, otherwise I would not share it with you. I think you have noticed by now that the preparation is mostly based on the same principle. So if you can cook a dish, then all the others will work as well
And what makes this curry so good? In addition to the commonly known ingredients (tomato, onion, garlic and ginger), the taste here is rounded off by some coconut milk, a good portion of yogurt and a little lemon juice. The good lemon juice, of course, from a freshly squeezed lemon, gives the whole thing a little more excitement .
I used to never understand what all these TV chefs always do with their acidity, but slowly I understand it It still raises the dish, but it must not be too much either. For such a 2 person court usually already 1 – 2 TL is enough.
We had a spinach Paratha filled with Turkish shepherd cheese mega yummy, but I have to expand the preparation a bit. But this week I will share it with you So stay up to date!
By the way, have you already discovered me on Facebook ?
- 140 g mushrooms
- 70 g green peas (TK or fresh)
- 1 kl. Onion (40 g)
- 1 tomato (100 g) or 100 ml Passata (passed tomatoes)
- 10 g of ginger
- 2 cloves of garlic (or 1 large)
- 1 tsp Garam masala
- 0.5 tsp coriander
- 0.5 teaspoon cumin
- 0.25 tsp turmeric
- 0.25 tsp chili or 0.5 tsp Deggi Mirch
- 1-2 tbsp oil / ghee
- 75 ml of coconut milk
- 40 ml of water
- 2 tablespoons yogurt
- lemon juice
- TK Peas boil (according to the instructions) Cook in a saucepan: cook for about 3 minutes) and then drain. Clean the mushrooms and slice them (or any other shape). Peel onion and chop finely. Dice the tomatoes roughly and puree. Provide ground spices. Peel garlic and ginger and finely grate / squeeze / mortar.
- Heat the oil in a high-level pan and fry the mushrooms from all sides. Set aside in a bowl.
- Add a little oil to the same pan and heat at medium speed.
- Add the onions and fry them until golden.
- Add ginger-garlic paste and fry briefly.
- Add tomatoes and the ground spices. Stir fry until oil settles on the sides.
- Add mushrooms and peas, stir briefly and then deglaze with coconut milk and water.
- Bring to a boil, then reduce the heat to the lowest level and leave for about 5 minutes.
- Season with salt and lemon juice. Add 2 tablespoons of yoghurt and stir well.
- Serve and garnish with chopped coriander or parsley leaves.