Mushroom mutter masala with peas
5min
15min
20min
At curry I like to eat one or more side dishes, only I don't always have the time and/or inclination to spend too much time in the kitchen for them. Fortunately, there are recipes that lend themselves well to making while you wait for your other dishes.
This dish, based on the recipe on One Green Planet ️, is one of them. It is very simple to make and takes very little time. It is great to prepare while you wait for the curry and rice . Peas are incredibly healthy, so this recipe also adds extra fiber, vitamin C, potassium and folic acid, among other things, to your meal.
By the way, this dish does not necessarily have to be served as part of several dishes. It is also very tasty on its own with rice , for example as lunch. In that case, stir in the fresh coriander only after you heat up the mutter masala.
Tips
- For this dish, you need a pan with a lid. Use a thick-bottomed pan to prevent sticking.
- No need to thaw the peas in advance
ingredients
for 3 people
- 1 tbspoil for example, groundnut or sunflower oil
- 1tspcumin seeds
- 1shallot chopped or any other small onion
- 250 gchampignons in plakken van ca. 0.5 cm
- 0.5tspground coriander
- 0.5tspground cumin
- 0.5tspcayenne pepper
- pepper and salt to taste
- 100 gpeas frozen
- fresh coriander optional
Preparation
Heat the oil in a skillet. When the oil is hot, add the cumin seeds, and wait until they begin to crackle. Stir occasionally to prevent burning
Fry the shallot with it until it turns golden brown
Add the mushrooms, dried herbs, pepper and salt and stir to combine well
Add the peas, put the lid on the pan and simmer 5 minutes
Stir in the cilantro and serve
