Oil
0.5 tsp cumin seeds
1 tsp chopped garlic
400 g medium-sized mushrooms, cut lengthways into quarters
2 tsp finely grated/chopped fresh root ginger
1 small hot chilli, finely chopped
1 tsp ground coriander
1 tsp garam masala
1 tbs tomato puree
150 g peas (frozen will be fine)
2 tbs finely chopped fresh coriander - optional garnish
2 tbs plain yogurt
300 ml water
Fry cumin seeds in v hot oil for about 10 secs. Add garlic and stir a couple of times.
Add mushrooms, ginger and chilli. Cook, stirring, until mushrooms turn silken.
Add ground coriander and garam masala and stir for about half a min.
Add tomato, peas and water.
Stir well and bring to the boil.
Cover and simmer gently for about 5 mins.
Stir in yogurt and simmer for about 1 min.
Serve with chopped coriander garnish if wanted.
