4 tablespoons |
vegetable oil |
250g |
mushrooms, cleaned, in 2cm slices |
|
salt, to taste |
1/2 teaspoon |
coriander seeds, lightly crushed |
1 |
small onion, finely chopped |
6g |
fresh root ginger, peeled weight, grated into a paste |
3 |
garlic cloves, grated into a paste |
3 |
tomatoes, blended to a puree with a stick blender |
1 teaspoon |
ground coriander |
3/4 teaspoon |
ground cumin |
3/4-1 teaspoon |
garam masala |
1/8 teaspoon |
chilli powder, or to taste |
3/4 |
large red pepper, in coarse dice |
generous handful |
green peas |
2 tablespoons |
double cream, (optional) |
small handful |
chopped fresh coriander leaves, to serve |