This recipe turned out to be very highly spiced, so I am going with the assumption that it was designed to be served as a topping, such as over basmati rice. I had leftover chickpeas and potatoes in the fridge, so I mixed them in to make a full meal while toning down the spice. The result reminded me of a samosa. Will definitely make this again.
Still feeling a bit led astray that you didn't discover the scandalous details of my secret bad-girl life? No problem-let your voice be heard and I will go to great lengths to make amends by providing a highly detailed memoir of an event that didn't actually happen.
Mushroom Mutter Masala
·
2 tablespoons
oil
·
1/2 teaspoon
coriander seeds (mine were ground)
·
1 small red
onion, grated (I substituted green onions)
·
2 cups of
thickly sliced button mushrooms (I used canned)
·
Salt to taste
·
1/2 teaspoon
powdered cumin
·
1/2 teaspoon
red cayenne pepper
·
1/2 teaspoon
freshly ground black pepper
·
1/2 cup of
green peas (I used frozen)
·
Fresh
cilantro to garnish
Preparation
1. Heat the oil and add in the coriander seeds and wait
until the seeds begin to sizzle.
2. Add in the grated onion and cook until the onion
begins to turn softly golden.
3. Add in the mushrooms and mix well.
4. Stir in the salt, cumin, red
cayenne pepper and the black pepper with the green peas and mix well.
5. Cover and cook for five minutes.
6. Stir in the cilantro and serve.
