Recipe by Route 79

Description Edit

Ever wondered what to do with those Mushrooms in your fridge that have passed the “use by” date by a couple of days or so? potatoes in your cupboard sprouting a few shoots perhaps? A couple of handfulls of frozen Peas lurking in a bag in the depths of your freezer compartment? Wishing you could do something about those onions you haven’t used yet?Time for another Route79 cooking lesson:

Ingredients Edit



Directions Edit

Heat the oil in the pot until hot. Add the cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the finely chopped onions and fry until they are brownish.


Heat oil and fry the jeera(cumin) seeds until popping


Fry onions until brownish

Then add the pre-pulped, frozen garlic, ginger and chillie chunks and stir-fry for a few minutes before adding the spices: 2 teaspoons salt, 2 teaspoons haldi (tumeric), 3 teaspoons garam masala, 2 teaspoons ground coriander. Stir it all up until the aroma starts to take over your kitchen.


Add the garlic chillie and ginger and then fry


Add the spices and fry

After a few minutes - add the tinned peeled-plum tomato - and chop them up coarsely with your wooden spoon in the pot:


Add the peeled plum tomatoes


Chop the tomatoes with the wooden spoon

Fry on medium heat for a few minutes - stirring occasionally - until you can see the oil separating from the mixture when you stir it. Then add the chopped Potato.


Stir the mixture until the oil starts to


Add the chopped potatoes to the mixture

Stir it all up thoroughly - and then add around 500ml of boiling water.


Stir it all thoroughly


Add some boiling water

Then put the lid half-on and let it simmer semi-vigorously for around 10 mins before adding the chopped Mushrooms.


Simmer untll the poptatoes are mostly cooked


Add the chipped mushrooms

Simmer for around 10 more minutes - stirring occasionally - and then add the bowl-full of frozen Peas - and once again, stir thoroughly.


Stir occasionally - let the water evaporate


Add the frozen peas

After the pot has reached the consistency that you prefer - switch off the flame and let it sit for around 10 minutes whilst you prepare the fresh basmati rice (or instead: pour into a deep bowl and prepare some warmed pitta bread or toast) with side-salad and/or chillie/mango pickle. Then serve up (and sprinkle with some fresh/frozen coriander leaf/stalks) and enjoy whilst it’s hot!


Simmer until te consistency is of your liking

Any leftovers can be kept in a cling-filmed bowl or plastic container for up to two days in the fridge. But be sure to not keep leftover rice like that though. Throw any leftover rice away - always make it fresh the next day. (According to my Mum - “old” rice is not good for your brain.)

Recipe by Route 79 Edit

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