• 1 hot green chile, coarsely chopped
  • 1 cup fresh cilantro leaves
  • 2 cloves garlic, peeled
  • 1 inch ginger root, peeled
  • ¼ teaspoon turmeric
  • 4 tbsp water
  • 3 cups peas
  • 4 tbsp water
  • 2 tbsp peanut oil
  • 1 teaspoon cumin seeds
  • 2 ½ cups mushrooms, sliced lengthwise
  • 1 teaspoon salt
  • ¼ cup heavy cream
  • ¼ cup water


1. Put the green chile, cilantro, garlic, ginger, and turmeric in an electric blender. Add 4 tablespoons of water and blend to a purée, pushing down the mixture with a rubber spatula when necessary. Set the green spice mixture aside.
2. Now toss 1 cup of peas into the blender. Add 4 tablespoons of water and blend to a purée. Set the pea paste mixture aside.
3. Put the oil in a large nonstick frying pan and set over medium-high heat. Put in the cumin seeds. Let them sizzle for 10 seconds, shaking the pan occasionally. Put in the mushrooms and sauté for 1 minute. Remove the mushrooms from the pan with a slotted spoon. Add the green spice mixture to the pan and stir for 2 to 3 minutes. Put in the mushrooms, the rest of the peas, the pea paste, salt, heavy cream, and 1/4 cup of water. Turn the heat to medium, stir gently, cover, and cook for 3 to 4 minutes. Serve hot.


Serving Ideas : Serve with rice or naan.


Indian, International Cuisine, Main Course, Vegetarian Dishes


Madhur Jaffrey


4 servings




Asian : Southern : Indian