Mushroom and pea matar

Method

1. Wipe the mushrooms clean and cut them into quarters. Chop the onion finely, crush the garlic and grate the ginger.
2. Put the rice in a sieve and rinse it, then tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Boil, cover, and cook on the lowest heat for 12 minutes. Take it off the heat and leave it covered.
3. Get the olive oil hot in a large, deep frying pan over a high heat. Fry the mushrooms for 5 minutes, leaving them alone for the most part, until golden and the water has cooked off. Lift them onto a plate.
4. Lower the heat to medium. Add the onion with a pinch of salt and cook for 6 minutes until soft, then stir in the garlic, ginger, garam masala, turmeric and cumin for 1 minute.
5. Pour in the chopped tomatoes and 100 ml of water and simmer for 8 minutes, until thickened.
6. Put the mushrooms back in and add the frozen peas. Cook for 4 minutes until the peas are hot, then stir in the oat cream and warm it through without letting it boil. Taste, and add salt and pepper to taste.
7. Fluff the rice with a fork and spoon the curry over the top.

Tip Do not crowd the mushrooms. If your pan is small, brown them in two batches, otherwise they steam and the water never cooks off.

Photo made with AI.

From Nosha · nosha.app