Serves 4
• One tablespoon ground coriander
• ½ tablespoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• Three tablespoons of canola oil
• 1¼ teaspoons salt, or to taste
• ¼ cup of diced onions (about ½ medium onion)
• 1½ cups of diced tomato (fresh or tinned)
• 1 2½ centimetre knob of ginger, peeled and finely grated
• 450g button mushrooms - halved lengthwise (or quartered if very large)
• One x 250g bag frozen peas, defrosted
1. Combine the dry spices with 1½ tablespoons of water in a small bowl, and mix to form a paste.
2. Put the oil in a medium saucepan over medium heat. When the oil shimmers, add the onions and sauté until the onions are browned at the edges (about three to four minutes).
3. Add the ginger and the paste of spices, stir to coat the onions and cook for about one minute.
4. Add the diced tomato. Stir and cook, scraping the bottom of the pan, for about four minutes, until the tomato has softened. If the tomato sticks to the pan excessively, add a splash of water.
5. When the tomato has softened, add two cups of water and the salt. Stir and bring to a boil; then reduce the heat, cover, and simmer for 20 minutes.
6. Add the mushrooms. Bring the mixture back to a boil, reduce the heat again, and cook for 10 more minutes.
7. Add the peas, stir to combine, and cook for five more minutes over medium-low heat, until warmed through.
8. Salt to taste, and serve over basmati rice.
Recipe from Madhur Jaffrey via Not Derby Pie.
