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Khumbi Matar

Servings: 4
Author: Shawn

Ingredients

  • 1 Tbs ground coriander
  • 1 1/2 tsp cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cayenne pepper or less, to taste — it is very spicy
  • 3 Tbs olive oil
  • 1/4 cup finely chopped onion
  • 1 tsp finely grated ginger
  • 1 1/2 cups finely chopped tomato
  • 1 1/4 tsp salt or to taste
  • 1 pound Cremini mushrooms cleaned and quartered
  • 10 ounces green peas fresh, or frozen and thawed

Instructions

  • Mise en place (putting in place). Clean and prep everything before hand.
  • Combine the coriander, cumin, turmeric, and cayenne in a small bowl, add about 1 1/2 tablespoons of water, and mix to make a paste.
  • Pour the oil in a medium skillet and place over medium heat. When hot, add the onions and stir and sauté for about 3 to 4 minutes.
  • Add the ginger and spice paste. Stir the ginger around three or four times, then add the spice paste and cook, stirring for about a minute.
  • Add the tomatoes. Stir and scrape up from the bottom of the pan for about 4 minutes. Add about 3/4 cup of water and bring to a boil. Cover, reduce heat, and simmer for about 20 minutes.
  • Add mushrooms. Bring back to a boil, then cover and simmer for 10 minutes.
  • Add the peas. Bring back to a boil and cook for about 5 minutes. Adjust salt to taste and serve with basmati rice.