Saute the mushrooms in a non-stick frying pan until golden brown.

Ingredients

• 250g button mushrooms, sliced
• 30ml sunflower oil
• 5ml mustard seeds
• 5ml cumin seeds
• 1 onion, finely chopped
• 30ml desiccated coconut
• 5ml crushed garlic
• 5ml red chilli powder
• 2 tomatoes, blanched, peeled and chopped
• 5ml ground coriander
• 5ml ground cumin
• 2.5ml garam masala
• 2.5ml turmeric
• Salt
• 250ml frozen peas
• 30ml fresh cream
• Fresh coriander to garnish

Method:

Meanwhile, heat oil in a pot on medium heat and add mustard seeds. When the seeds begin to splutter, add cumin seeds.

The cumin seeds will sizzle immediately.

Add finely chopped onion and saute until light golden brown. Add desiccated coconut and stir gently until fragrant and pale brown in colour.

Stir in the crushed garlic and red chilli powder. Add chopped tomatoes and stir for a minute before adding ground coriander and cumin, garam masala, tumeric and salt to taste. Simmer until the oil separates from the tomatoes.

Pour in the frozen peas and cooked mushrooms and simmer until the peas are tender. Add boiling water if the sauce is too thick.

Pour in the fresh cream and stir.

Garnish with fresh coriander.

SERVES: Four

TIME: 20 minutes