Mushroom Curry with Peas and Coriander

Ingredients

• 4 tbsp peanut oil
• 0.5 tsp cumin seeds
• 2 cloves garlic, chopped
• 350 g small button mushrooms
• 2 tsp freshly grated ginger
• 2 green chilies, finely chopped
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp Tomato Paste
• salt to taste
• 150 g Frozen Peas
• 2 tbsp finely sliced fresh coriander leaves
• 2 tbsp Sour cream

Instructions

1. 1.

   Clean and quarter the mushrooms. Thaw the peas. Heat oil in a wide pan and fry the cumin seeds for about 10 seconds, then add garlic, mushrooms, ginger, and chili; stir in coriander and garam masala and cook for about 1 minute.

2. 2.

   Add tomato paste, a pinch of salt, peas, fresh coriander leaves, and 300 ml water. Bring to a boil and simmer for 5 minutes. Stir in sour cream and heat through. Serve in bowls.