| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 2 |
ts |
Butter or margarine |
| 1 |
c |
Minced onions |
| 1 |
|
Clove garlic |
| 1 |
sl |
Gingerroot, 1/2-in thick, peeled |
| 1 |
ds |
Caraway seeds |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Black pepper |
| 1 |
ds |
Ground turmeric |
| 1/4 |
c |
Tomato puree |
| 10 |
oz |
Pkg frozen peas or |
| 1 |
lb |
Fresh peas |
| 1 |
ds |
Ground coriander |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
Red pepper |
| 1 1/4 |
c |
Sliced mushrooms |
|
|
Plain yogurt (optional) |
|
|
Sweet chutney (optional) |
INSTRUCTIONS
These peas, with curry spices and mushrooms, offer a fragrant and fiery
side dish.
Created by: The Golden Temple Conscious Cookery, Los Angeles
Heat oil and butter in large heavy skillet. Add onions and saute until
tender. Puree garlic and ginger in blender with small amount of water and
add to onions. Add caraway seeds, salt, pepper and turmeric. Cook 8
minutes, stirring often to prevent sticking and scorching. Add tomato puree
and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and
red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes
longer, or until mushrooms are tender. Serve with yogurt and sweet chutney,
if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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