Absolutely delicious recipe with veggies and a flavorful curry!
Recipes
Peas & Mushroom curry
Ingredients
- 1 chopped Onion
- 2 chopped Tomato
- A couple of Garlic
- A piece of Ginger
- 1 bowl of Peas
- Chopped Coriander leaves
- Kasuri methi (dried fenugreek leaves)
- Borges super blend of 20% Extra virgin olive oil & sunflower oil
- Spices like; salt, Turmeric powder, coriander powder, red chilli powder.
- Few cashews
- Cumin seeds
- A bowl of Mushrooms
Step by step
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Step 1
Heat the Borges Sunflower and Extra Virgin Olive Oil in a pan. Add cumin seeds and chopped onions. Sauté until the onions turn golden brown. Add chopped tomatoes, minced ginger, garlic, and a few cashews. Cook until the tomatoes are soft and cooked through.
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Step 2
Remove from heat and let the mixture cool down. Once cooled, blend into a smooth paste.
In another pan, heat the Borges Sunflower and Extra Virgin Olive Oil. Add the above made paste and cook until it releases oil. Add salt, turmeric powder, coriander powder, and red chili powder according to your taste preferences. Stir well. -
Step 3
In a separate pan, fry the sliced mushrooms with Borges Sunflower and Extra Virgin Olive Oil until they reduce in size. Add peas, fried mushrooms, and kasuri methi/dried fenugreek leaves to the pan with the paste. Add a bit of water, cover, and let it cook for 10-15 minutes.
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Step 4
Garnish with chopped coriander leaves and serve hot with rotis/chapatis or bread.
