Found very fresh button mushrooms in Aldi and quickly grabbed them. Don't have to think a lot when it comes to buying mushrooms as they are high in vitamin B and potassium. They are also free of cholestrol, fat and sodium.
Was wondering of what to cook. Then, remembered the Ginger Mushrooms by VKN in My Dhaba. After going thru the recipe, I thought I should change it to my taste. Decided to use sambar powder, which is milder compared to normal curry powder. Also wanted to add some green peas as well, for protein supply & colour contrast. Lesson from my mom; food has to be attractive & inviting.
What do we need:
250g fresh button mushrooms, sliced
2 big tomatoes, diced
1/4 cup frozen or canned green peas
1 big onion, chopped finely
2 cloves garlic, chopped finely
1 inch ginger, chopped finely
3 tsp sambar powder
2 tsp fennel powder
1/4 cup milk
2 tbsp oil
salt & pepper to taste
How do we do it:
On a medium stove, heat oil and sauté onion, garlic and ginger until fragrant. Add the mushrooms and let it cook until almost cooked, about 7 minutes. In goes the tomatoes, sambar and fennel powder. Pour in the milk and cook for another 5 minutes. Add the green peas and season with salt and pepper.
Mushroom stew tastes great with hot pipping rice or rotis. I did not expect it turn out so well. Tasted more like chicken.
Was wondering of what to cook. Then, remembered the Ginger Mushrooms by VKN in My Dhaba. After going thru the recipe, I thought I should change it to my taste. Decided to use sambar powder, which is milder compared to normal curry powder. Also wanted to add some green peas as well, for protein supply & colour contrast. Lesson from my mom; food has to be attractive & inviting.
What do we need:
250g fresh button mushrooms, sliced
2 big tomatoes, diced
1/4 cup frozen or canned green peas
1 big onion, chopped finely
2 cloves garlic, chopped finely
1 inch ginger, chopped finely
3 tsp sambar powder
2 tsp fennel powder
1/4 cup milk
2 tbsp oil
salt & pepper to taste
How do we do it:
On a medium stove, heat oil and sauté onion, garlic and ginger until fragrant. Add the mushrooms and let it cook until almost cooked, about 7 minutes. In goes the tomatoes, sambar and fennel powder. Pour in the milk and cook for another 5 minutes. Add the green peas and season with salt and pepper.
Mushroom stew tastes great with hot pipping rice or rotis. I did not expect it turn out so well. Tasted more like chicken.
