A lovely Gujarati dish that is a must for curry fans. It originates from Baroda, Gujarat, India. I came across this delight at a family meal a few months ago and was blown away by the amazing taste and flavours. It is a mushroom pea and spinach curry served a as main course with roti or rice and will work equally well as a side dish to complement a meat dish. It is aromatic and gets all the amazing spicy flavours from a family grama masala spice blend. The textures of the peas and mushroom are complemented by a spinach sauce background.
200g petite peas
100g sweet corn
200g frozen spinach
200g of mushrooms (or you can use paneer cheese if you'd like to make paneer saag)
1 large finely chopped onion
1 tbsp of sunflower oil
10g of Jaggery (the alternative is 2 tsp of damerara sugar)
12-15 Cashews (optional)
Juice and zest of half lemon
Machi masala (blend of 20+ fresh Indian herbs and whole ground authentic spices for from Bipin's currysfusion crafted to deliver a professional chef cooked experience). The alternative masala is the Methi masala with brilliant aroma and taste profile. Th
1 tbps of coarsely chopped coriander
In a heavy pan saute the onions (low heat so as not to burn the ingredients) together with 1 tsp of the marchi masala and the cashews untill golden brown. This will begin to flavours the caramelised onions.
fold in all the vegetables and the remaining marchi masala, the Jaggary, add a 2 tbsp of water and cook gently over low heat in a covered pan for 20 minutes to infuse the aromas and get the spices and herbs to release the flavours.
To finish add the lemon juice, garnish with lemon zest and the coriander.
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