← Back to Search Results
stir-frying Indian
Morel Mushrooms With Peas Recipe-2782

Photo by: Joseph De Leo
Comments: 0


Morels grow in the northern state of Kashmir. They are dried and shipped to the rest of the country.

Yield: 4 servings


  • ½ ounce dried or 12 fresh morel mushrooms
  • A 1-inch cube of fresh ginger, peeled
  • 4 cloves garlic, peeled
  • 3 tablespoons vegetable oil or ghee
  • 1 teaspoon ground coriander seeds
  • 2 teaspoons ground cumin seeds
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • 6 ounces tomatoes (1 large or 2 small), peeled and minced
  • 2 cups fresh shelled or defrosted frozen peas
  • 1½ teaspoons salt
  • ¼ teaspoon garam masala


Rinse off the dried morels quickly and then leave them to soak in 1½ cups water for 20 to 30 minutes or until they are quite tender; if you are using fresh, there is no need, of course, to soak them.

Drain, saving the soaking liquid as you do so. Strain the soaking liquid through a clean piece of cloth and set it aside. Cut each mushroom in half lengthwise.

Put the ginger and garlic into the container of a food processor or blender. Add ¼ cup water and blend until you have a smooth paste.

Heat the oil in a 2½- to 3-quart pot over medium heat. When hot, put in the paste from the food processor (keep face averted). Stir and fry for 1 minute.

Add the coriander, cumin, turmeric, and cayenne. Stir and fry for another minute.

Put in the minced tomato. Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon. You should end up with a relatively smooth paste.

Now put in the morels, their strained soaking liquid (or 1½ cups water, if you are using fresh morels), the peas, and the salt. Bring to a simmer.

Cover, lower heat and simmer gently for 10 minutes. Add the garam masala. Stir to mix.


From: India

© 1981 Madhur Jaffrey

Nutritional Information

Nutrients per serving (% daily value)

183kcal (9%)
647mg (27%)
11g (18%)
1g (4%)
0mg (0%)
49mcg RAE (2%)
36mg (60%)
58mg (6%)
7mg (38%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
martin-yans-china Martin Yan's China
by Martin Yan
mexican-everyday Mexican Everyday
by Rick Bayless
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?