Recipes: The Real Super Food; Mushroom and Peas Korma

Once upon a time, mushrooms were frowned upon as they were considered an odd ingredient in the Indian Kitchen. While they are popular in restaurants and eating out, at home, people are still unsure of them as a vegetable. These bite sized nutrition power house are full of dietary fiber, proteins and vitamins. Mushrooms are also low in saturated fat, sodium and cholesterol making them a super food.

However, there are still some misconceptions and fears about mushrooms.

Mushrooms are poisonous - well yes, some of them are, and there are a lot of ways to find out if the mushrooms you see are poisonous or safe for eating. The ones we get in grocery stores are 100% cultivated in a controlled environment are mainly three kinds - button (small stalk and rounded top), king mushrooms (long fleshy stem and small head), oyster mushrooms (ruffled tops like an oyster shell). They are safe to eat.

Mushrooms have a stink - fresh mushrooms have a woody earthy smell and should not smell off. If your mushrooms are smelling odd, it means that they are stale, should not be used. Typically uncooked mushrooms stay fresh for 3-4 days

Mushrooms cannot be stored - Mushrooms have a shorter shelf life than other vegetables. In the fridge, they can stay fresh for 3-4 days before they begin to smell weird and develop slimy brown spots. They should be stored in plastic bags into which holes are punched for best results.

Mushrooms should not be washed - Not true, mushrooms need to be gently rinsed, not soaked. If there are brown spots, scrape it off gently with your fingers, or peel off the first layer of skin from the mushroom. It should be good to use.

Mushrooms are easy to prepare - They take very little cooking time (5-7 minutes). They also shrink a lot on cooking, so go easy on the spices and salt should be added at almost the end of the cooking process and not at the beginning.

Mushroom and Peas Korma

A Korma is a gravy dish that has a rich gravy made from coconut, coconut milk, yogurt or an onion and tomato paste. Each region has its own version of this flavourful gravy.

Ingredients

Large onion 1

(finely chopped)

Tomato 1

(chopped)

Mushroom 2 cups

(washed, cleaned and chopped into 4 pieces each)

Large potato 1

(peeled and cut into cubes)

Peas ½ cup

(fresh or frozen)

Yogurt, beaten ¼ cup

Turmeric powder ¼ tsp

Salt to taste

Vegetable oil 2 tbsp

Coriander leaves for the garnish

Masala paste as below 1 cup

For the paste:

Fresh grated coconut 5 to 6 tbsp

Cashews 1 tbsp

Roasted chana dal ½ tbsp

Coriander seeds 1 tbsp

Garlic 2 pods

Ginger 1 inch

Dry red chilies 2

Cinnamon stick/dal chini 1 inch

Cloves/lavang 2

Green cardamom/hari elaichi 1

Water for grinding ½ cup

Make a paste of the above and set aside.

Method

Heat oil in a kadai and add the onions, saute on a low flame till they are translucent.

Add the tomatoes, turmeric and saute for 4 - 5 minutes or till the tomatoes are turning soft.

Add the ground masala paste and saute on low fire for 5-6 minutes, stirring till it is cooked. If it sticks, sprinkle some water and cook.

When the masala no longer has the raw smell, add the cubed potatoes, half the salt and ½ cup water. Cover and cook for 5-6 minutes or till the potatoes are almost cooked.

Add the mushrooms, stir and cook for another 3-4 minutes. Add the peas, cover and cook for another 2 minutes, taste and adjust the salt.

Reduce the heat to the minimum, add the beaten yogurt to the curry and stir and cook for 2 minutes. Garnish with fresh coriander leaves and serve with rice or roti.