4 tbsp olive oil

1/2 tsp cumin seeds

1 tsp finely chopped garlic

12 oz medium sized white mushrooms,cut lenghtways into quarters

2 tsp very finely grated fresh ginger

2-3 hot green chillies,finely chopped

1 tsp ground coriander

1 tsp garam masala

1 tbsp tomato puree

3/4-1 tsp salt

5 oz peas

2 tbsps finely chopped fresh coriander

1/2 pint water

2 tbsp soured cream

1. Put the oil in a alrge frying pan,preferably nonstick, and set it over a high heat. When it is hot, put in the cumin seeds and let them sizzle for ten seconds. Add the garlic,stir once and then add the mushrooms,ginger and chillies. Cook,stirring,until the mushrooms turn silken.

2. Put in the ground coriander and garam masala and stir for 30 seconds. Then add the tomato puree,salt,peas,fresh coriander and water. Stir well and bring to the boil. Cover, turn the heat to low and simmer gently for 5 minutes.

3.Stir in the soured cream and cook gently for another minute,then serve.


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