Ever wondered what to do with those Mushrooms in your fridge that have passed the “use by” date by a couple of days or so? potatoes in your cupboard sprouting a few shoots perhaps? A couple of handfulls of frozen Peas lurking in a bag in the depths of your freezer compartment? Wishing you could do something about those onions you haven’t used yet?Time for another Route79 cooking lesson:
- 1 bag of Mushrooms chopped into quarters
- 2 large onions chopped finely
- 1 tin of peeled plum-tomatoes
- 2 medium potatoes, peeled and chopped into bite-sized chunks
- Frozen, pre-pulped garlic, ginger and green-chillie (Read this recipe for more info on this.)
- Spices: turmeric (Haldi), garam masala, Ground Coriander, salt, jeera (cumin) seeds
- A large-ish pot in which to pour 3 or 4 tablespoons of vegetable oil
- Optional: some fresh (or frozen) chopped coriander leaf to garnish at the end
Then add the pre-pulped, frozen garlic, ginger and chillie chunks and stir-fry for a few minutes before adding the spices: 2 teaspoons salt, 2 teaspoons haldi (tumeric), 3 teaspoons garam masala, 2 teaspoons ground coriander. Stir it all up until the aroma starts to take over your kitchen.
After a few minutes - add the tinned peeled-plum tomato - and chop them up coarsely with your wooden spoon in the pot:
Stir it all up thoroughly - and then add around 500ml of boiling water.
Then put the lid half-on and let it simmer semi-vigorously for around 10 mins before adding the chopped Mushrooms.
Simmer for around 10 more minutes - stirring occasionally - and then add the bowl-full of frozen Peas - and once again, stir thoroughly.
After the pot has reached the consistency that you prefer - switch off the flame and let it sit for around 10 minutes whilst you prepare the fresh basmati rice (or instead: pour into a deep bowl and prepare some warmed pitta bread or toast) with side-salad and/or chillie/mango pickle. Then serve up (and sprinkle with some fresh/frozen coriander leaf/stalks) and enjoy whilst it’s hot!
Any leftovers can be kept in a cling-filmed bowl or plastic container for up to two days in the fridge. But be sure to not keep leftover rice like that though. Throw any leftover rice away - always make it fresh the next day. (According to my Mum - “old” rice is not good for your brain.)
Recipe by Route 79 Edit
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