Mushroom and Peas Combo

Mushrooms have very less calories and low sodium, carbohydrate and fat content.  They have high fiber content and that’s why they are considered good for those who want to lose weight. They are very high in potassium which helps lower blood pressure and diminishes the risk of stroke.  Mushrooms are rich in copper, a mineral that has cardio protective properties.  A single serving of mushrooms is said to provide 20 to 40 percent of the daily needs of copper in our body.  Researchers have suggested that white button mushrooms can reduce the risk of breast cancer and prostate cancer.  In fact extract of white button mushrooms has been found to help in diminishing cell proliferation as well as tumor size.

Mushrooms are largely composed of water and shrink a lot during cooking. Always fry or sauté mushrooms in good cooking oil over a moderately high flame so that their water content evaporates as you cook them.

Mushroom and peas curry is considered a gourmet dish.  Here we shall try cooking it in a Punjabi style which means generous use of ginger, garlic, chili and spices.

 Ingredients:

1 packet (200 grams) mushrooms, 1 cup peas frozen or fresh- boiled,  1 big onion finely chopped, 1 tsp grated ginger, 1 tsp minced garlic, 1 green chili, ¼ tsp turmeric powder, 1 tsp salt or salt to taste, 1 tsp coriander powder, 1 tsp garam massala or curry powder, 1 tsp cumin seeds, 3 medium tomatoes, 12 cashews( cut into half), 1 ½ tbsp cooking oil., 2 tsp plain yogurt.

Method:

Trim stalks of the mushroom, wash them well and cut them into four parts.  Heat oil and saute these mushroom till they become tender and light brown.  Take them out on a paper towel so excess oil gets soaked.

In the heated oil add cumin seeds, ginger, garlic, chili, onion and sauté them till golden brown.

Add turmeric powder and salt to it and cook for another one minute.

In the mixer grind three tomatoes to a paste. Add this paste to the mix and cook for another four minutes.

Add mushrooms and peas to the mix and cook on slow fire for seven minutes.

Add coriander powder and mix well. Add cashews and garam massala.  Cook for another minute or so.  At the end add yogurt, mix well and cook for 30 seconds.

Now enjoy with bread, chapatti or rice.