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  Added: May 17, 2006  •  Visited (562)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Green Peas And Mushrooms
(Khumbi Bhaji)
What You Need:
  • ˝ cup unflavored yoghurt
  • 1 cup fresh green peas (about 1 pound unshelled) or 1 ten-ounce package frozen green peas, thoroughly defrosted and drained
  • 1 teaspoon salt
  • 3 tablespoons finely chopped fresh coriander (cilantro)
  • 1 pound fresh mushrooms
  • 5 tablespoons ghee
  • ˝ teaspoon black mustard seeds
  • cups finely chopped onions
  • 1 teaspoon garam masala
  • ˝ teaspoon turmeric

  • How To Cook:
    1. Wipe the mushrooms with a damp paper towel and cut away the tough ends of the stems. With a small, sharp knife, cut the mushrooms lengthwise into paper-thin slices. Set aside. In a 10-inch karhai or heavy skillet or a 12-inch wok, heat 3 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly.

    2. Add the mustard seeds and stir for 15 seconds to coat the seeds with oil, then add the onions and, stirring almost constantly, fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate heat accordingly.

    3. Stir in the garam masala and turmeric, then add the yoghurt and bring to a boil. Add the peas and salt and, stirring constantly, cook for 3 minutes. Then add the mushrooms and 1 tablespoon of the coriander. Reduce the heat to the lowest possible point, cover tightly, and simmer for 15 minutes, or until the peas and mushrooms are tender.

    4. Taste for seasoning. To serve, transfer the entire contents of the pan to a heated bowl or platter and sprinkle the top with the remaining 2 tablespoons of ghee and 2 tablespoons of coriander.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Mushrooms
    Main Ingredient » Condiments » Ghee
    Dish » Side Dishes


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