Tradicionalmente, um dos meus pratos favoritos do norte da Índia. Esta receita ainda precisa de um pouco de aperfeiçoamento, mas é uma ótima, rápida e fácil refeição.

Esta caçarola de cogumelos e ervilhas é um prato vegetariano simples, rápido e cheio de sabor. Inspirado nos caris indianos, combina a textura carnuda dos cogumelos com a doçura das ervilhas num molho aromático de especiarias. É a opção perfeita para uma refeição de semana leve, mas reconfortante.

Ingredientes

  • 100g de ervilhas verdes frescas ou congeladas
  • 200g de cogumelos, limpos e esquartejados
  • 1 cebola grande picada
  • 2 dentes de alho esmagados
  • 1 tomate picado
  • 1/2 colher de chá de açafrão em pó (haldi)
  • 1/2 colher de chá de sementes de cominho (jeera)
  • 1/2 colher de chá de pimenta em pó
  • 2 colheres de sopa de óleo vegetal
  • Coentro fresco picado para enfeitar

Preparação

  1. Aqueça o óleo em uma frigideira e frite o alho em fogo baixo.
  2. Adicione a cebola e frite até ficar macia.
  3. Adicione as especiarias e deixe fritar por uns minutos, mexendo sempre.
  4. Adicione os tomates, ervilhas, cogumelos e sal a gosto. Adicione um pouco de água também.
  5. Cozinhe até que os cogumelos comecem a dar seus sucos, mexendo ocasionalmente.
  6. Decore com coentro picado e sirva com chapati ou naan.

For those who prefer to cook in English, we’ve translated the recipe for you below.

Mushroom and Pea Curry

This simple mushroom and pea curry, often known in Indian cuisine as Mutter Mushroom, is a wonderfully quick and wholesome dish. It’s a classic vegetarian stir-fry that comes together in under 30 minutes, making it an ideal choice for a healthy and satisfying weeknight meal. The beauty of this dish lies in its simplicity and the way it transforms humble ingredients into something truly flavourful.

The recipe is incredibly versatile. While it’s delicious as is, you can easily adapt it to your taste. For a richer, creamier sauce, stir in a few tablespoons of coconut milk or single cream towards the end of cooking. To make it a more substantial meal, you could add cubes of paneer (Indian cheese) or potatoes along with the mushrooms. The spice level can also be adjusted by adding more or less chilli powder.

This curry is traditionally served with Indian flatbreads like chapati, roti, or warm naan, which are perfect for scooping up every last bit of the savoury sauce. It also pairs beautifully with a simple side of steamed basmati rice and a dollop of plain yoghurt to provide a cooling contrast to the warm spices.

Ingredients

  • 100g fresh or frozen green peas
  • 200g mushrooms, cleaned and quartered
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tomato, chopped
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp chilli powder
  • 2 tbsp vegetable oil
  • Fresh chopped coriander, to garnish

Method

  1. Heat the oil in a pan and gently fry the crushed garlic over a low heat.
  2. Add the chopped onion and fry until soft and translucent.
  3. Add the spices (turmeric, cumin seeds, chilli powder) and allow them to fry for a minute, stirring constantly until fragrant.
  4. Stir in the chopped tomatoes, peas, mushrooms, and salt to taste. Add a small splash of water to help create a sauce.
  5. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices.
  6. Garnish with fresh coriander and serve hot with chapati or naan bread.