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Mushrooms and Peas in a Fenugreek-Cream Sauce
Malai Waale Dhingri Mutter
- Serves
6
- Difficulty
Easy
Published 2008
It’s amazing how you can take humdrum peas and common button mushrooms, stir in the right herb, and voilà (as my eight-year-old son exclaims), you have a rich-tasting, complex-looking vegetable side dish. This goes well with Cashew Chicken with a Cilantro Sauce and some white rice.
Ingredients
¼ cup 6 medium-sizecloves 4 to 6
Method
- Combine the cashews, garlic, and chiles in a food processor, and process until minced; the blend will be coarse, gritty, and gummy-textured.
- Heat the oil in a large skillet over medium-high heat. Add the onion and the garlic-cashew blend, and stir-fry until a thin, light brown film of garlic and cashews forms on the bottom of the skillet, 2 to 3 minutes.
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