Mushroom and Peas with Garam Masala
|Yellow onion||1 Medium, coarsely chopped|
|Ginger||2 Inch, peeled (2 pieces)|
|Garlic cloves||5 Medium, peeled|
|Vegetable oil||1 Tablespoon|
|Tomato||1 Large, finely chopped|
|Garam masala||1 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cremini mushrooms/White mushrooms||8 Ounce (1 Package)|
|Frozen green peas||1 Cup (16 tbs), thawed|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Finely chopped fresh cilantro||2 Tablespoon|
1. Finely chop the onion, ginger, and garlic in a food processor or blender.
2. Heat a large nonstick skillet or saucepan over medium-high heat. Swirl in the oil, then add the onion mixture. Stir-fry until golden brown, 3-4 minutes.
3. Stir in the tomato, garam masala, salt, and turmeric; cook until the tomatoes soften and become almost saucy, about 5 minutes. Add the mushrooms and peas; reduce the heat and cook, covered, stirring occasionally, until the mushrooms are tender, about 15 minutes.
4. Whisk in the yogurt and cilantro and serve at once.