Mushroom peas yogurt curry

(Caution to my squeamish readers: Disgusting imagery alert! Read from Para 4 if you have a weak stomach.)
Although I quite like mushrooms, I’m not really crazy about them – I think it’s to do with their texture. I love mushroom soup, because it has the flavour without the texture. I absolutely cannot stand mushrooms in a cold curry because to me they taste like floppy rubber bands, and look like something that died but inexplicably didn’t get a decent burial.
Hm. After that appetizing description, I have no doubt that non-mushroom eaters will be rushing en masse to try the delights of cold cooked mushrooms for themselves. Oh well… I figure that people who dislike mushrooms will continue to dislike them (and perhaps agree with me) and those who love ‘em will continue to love ‘em no matter what I say. (It’s what I call a win-win situation for my writing skills.)

Anyway, it’s been a looooooong time since I cooked with mushrooms last, mainly because the low-fat yogurt I’d used curdled in the sauce to rather gross effect – in fact, binge-drinkers outside nightclubs on a Friday night could not have reproduced anything worse-looking. The effect, basically, was to make me shy away from putting yogurt anywhere near boiling sauce that contained mushrooms.
As I learnt from my disastrous episode with heating very low-fat yogurt, it’s best to use full-fat or regular yogurt, or at worst 2%, if you’re planning to cook with it. Otherwise, reheating leftovers could pose the same problems as heating while cooking.

The Greek yogurt I used was a branded one which I had been asked to try out, and although I’d been assured that the 2% yogurt would not curdle, I must admit I was a bit nervous when adding it to the hot sauce. But it was no lie, the yogurt didn’t “turn” and the finished dish was deeelish, thankfully dislodging the images that had attached themselves to my inner eye after the previous experience.

Recipe for: Mushroom peas yogurt curry


Ingredients:



3 cups baby button mushrooms, halved
1 cup frozen petit pois
1/2 cup thick Greek yogurt (I used Total Greek yogurt)
3/4 tsp whole black peppercorns
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 cup thinly sliced onions
1/2 cup thick pureed tomatoes (I also used a few baby cherry tomatoes)
1 tsp grated ginger root
1/4 tsp garam masala
2 tsp oil
Salt to taste
Coriander leaves for garnish
Method:

1. Pound the black peppercorns, coriander seeds and cumin seeds to powder in a mortar and pestle.


2. Heat the oil, add the masala powder and let fry for 15 seconds, then add the grated ginger.


3. Throw in the sliced onions and mix well. Skip Step 4 if you are not using cherry tomatoes.


4. When the onions start softening, add the halved cherry tomatoes (if using).

Cook until the tomatoes are mushy.



5. When the onions are soft, pour in the tomato puree and add the garam masala, then add 1/2 cup water.


6. Let it simmer for 3-4 minutes, then add the mushrooms.

Let the mushrooms cook for 3-4 minutes until they release their liquid and shrink in size.

7. Now add the frozen petit pois and mix them in.


8. Cover the pan and let the mixture simmer for 5 minutes. If the gravy is watery, boil it on high for 2-3 minutes. When the gravy has reduced to your liking, add the Greek yogurt.


9. Add salt to taste and stir in the Greek yogurt. Let the curry simmer for another 3-4 minutes, then turn off the heat.


10. Garnish with coriander leaves and serve hot with plain rice or as a side dish for pulao and biriyani.


RECIPE: MUSHROOM PEAS YOGURT CURRY

Ingredients:
3 cups baby button mushrooms, halved
1 cup frozen petit pois
1/2 cup thick Greek yogurt (I used Total Greek yogurt)
3/4 tsp whole black peppercorns
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 cup thinly sliced onions
1/2 cup thick pureed tomatoes (I also used a few baby cherry tomatoes)
1 tsp grated ginger root
1/4 tsp garam masala
2 tsp oil
Salt to taste
Coriander leaves for garnish

Method:
1. Pound the black peppercorns, coriander seeds and cumin seeds to powder in a mortar and pestle.
2. Heat the oil, add the masala powder and let fry for 15 seconds, then add the grated ginger.
3. Throw in the sliced onions and mix well. Skip Step 4 if you are not using cherry tomatoes.
4. When the onions start softening, add the halved cherry tomatoes (if using). Cook until the tomatoes are mushy.
5. When the onions are soft, pour in the tomato puree and add the garam masala, then add 1/2 cup water.
6. Let it simmer for 3-4 minutes, then add the mushrooms. Let the mushrooms cook for 3-4 minutes until they release their liquid and shrink in size.
7. Now add the frozen petit pois and mix them in.
8. Cover the pan and let the mixture simmer for 5 minutes. If the gravy is watery, boil it on high for 2-3 minutes. When the gravy has reduced to your liking, add the Greek yogurt.
9. Add salt to taste and stir in the Greek yogurt. Let the curry simmer for another 3-4 minutes, then turn off the heat. Let the curry sit covered for 5 minutes.
10. Then garnish with coriander leaves and serve hot with plain rice or as a side dish for pulao and biriyani.