Mushroom Keema Matar
This is a fantastically easy and versatile recipe that uses fresh and tasty ingredients.It’s great served straight onto a bed of steaming rice, but it’s also one of those dishes that get better with time – it’s like the flavours mature and become more rounded.
Servings: 4
Ingredients
- 1 large onion finely chopped
- 2 cloves minced garlic
- 1 Thumb sized piece of ginger, pealed and finely chopped
- 3 tbsp oil
- 600 g mushrooms either white or chestnut mushrooms finely chopped
- 2 large tbsp curry spice paste we like a masala or mild paste; you should follow your preferred taste – a madras paste will give you much more heat
- 400 g tinned tomatoes or 5 large fresh tomatoes roughly chopped
- 2 tbsp natural yogurt
- 200 g frozen peas
- large handful chopped coriander
Instructions
- Finely chop your onions, garlic and ginger1 large onion finely chopped, 1 Thumb sized piece of ginger, pealed and finely chopped, 2 cloves minced garlic
- For a quicker prep time and fine texture we sometimes chop our onions, garlic, ginger and mushrooms separately in the food processor – using the pulse setting so not to liquidise the ingredients
- Heat a large pan over a medium heat; add the oil and sauté the onion. Once your onion is soft and transparent add the garlic and ginger and cook till fragrant – about a minute3 tbsp oil
- Now add your chopped mushrooms600 g mushrooms
- Cook till the moisture has evaporated and ingredients begin to brown slightly
- Add the spice paste and cook for 1 minute, then add the tomatoes and continue to heat over a medium heat for 5 minutes. Stir in the yogurt, season to taste and cover and simmer on a low heat for 20 minutes. Now’s a good time to get your rice cooking2 large tbsp curry spice paste, 400 g tinned tomatoes
- 5 minutes before the end of cooking add the peas and stir in the coriander to your Mushroom Keema200 g frozen peas, large handful chopped coriander
- Once off the heat, stir in your natural yogurt2 tbsp natural yogurt
- Now serve on a bed of long grain or basmati rice, with a warm naan and a good helping of cool raita and mango chutney