Facebook Karahi Mushrooms with Peas Recipe | The Spice Tailor

Karahi Mushrooms with Peas

This is a lovely, vegetarian dish that is meaty and delicate at the same time. It can serve two if this is the only dish, or up to four if it is accompanying other dishes. I like to use a selection of mushrooms as they all add their own flavour and texture to the dish. Don’t use portabella mushrooms as they make the whole thing turn black. You can add some chickpeas instead of the peas if you would like to add some protein to the dish.
  • 2-3serves
  • 6mins prep
  • 20mins cook
This is a lovely, vegetarian dish that is meaty and delicate at the same time. It can serve two if this is the only dish, or up to four if it is accompanying other dishes. I like to use a selection of mushrooms as they all add their own flavour and texture to the dish. Don’t use portabella mushrooms as they make the whole thing turn black. You can add some chickpeas instead of the peas if you would like to add some protein to the dish.
Made with
Butter Chicken Paste

Butter Chicken Paste

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Ingredients

  • 50g of The Spice Tailor Butter Chicken Paste
  • 2 tbsp. vegetable oil
  • 250g mushrooms (I use equal quantities of oyster, shitake and chestnut mushrooms), cleaned and sliced into 2 cm slices, I leave the oyster mushrooms whole or tear them in half if they are large
  • 1 small onion, finely chopped
  • 2 fat garlic cloves, peeled and made into a paste (I use a microplane grater)
  • 2 medium tomatoes, blended
  • ½ small red pepper, finely sliced
  • Large handful of green peas
  • Salt to taste
  • 2 tbsp. single or vegan cream (optional)
  • 1/3 tsp. garam masala, or to taste
  • Small handful of freshly chopped coriander leaves to serve

Method

  1. Heat the oil in a non-stick sauté pan. Add the onions and a pinch of salt and cook over a moderate heat until they are translucent and turning golden on the edges. Add the garlic and cook, while stirring, for 1 minute. Pour in the tomatoes and the peppers and cook over a high heat, stirring occasionally, until the paste releases some oil into the pan, around 6-8 minutes.
  2. Add the peas, mushrooms and The Spice Tailor Paste along with a good splash of water and stir well together. Simmer for a few minutes, or until the mushrooms are done.
  3. Add the garam masala and a splash of hot water if the pan is looking dry. Taste and adjust seasoning. Stir in the coriander and cream and serve.

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