Mushroom and pea keema

Taken from Fresh India by Meera Sodha

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F/gas 4.

Step 2

Dust any soil from your mushrooms using kitchen paper, and break up any very large ones using your hands, then pulse in batches in the food processor until the mushrooms are chopped to lentil-size.

Step 3

Put the butter and oil into a large lidded frying pan over a medium heat and, when hot, add the crushed cumin seeds and three-quarters of the red onions. Cook for around 10 minutes, then add the garlic, ginger and green chillies. Cook for another 3 minutes, then add the tomatoes and cover with the lid.

Step 4

Cook for around 10 minutes, until all the water has evaporated and it looks quite thick and paste-like, then add the mushrooms. They might initially take up an alarming amount of space in the pan, but will reduce as they cook. Stir gently and cook for around 5 minutes.

Step 5

Add the garam masala, salt, black pepper and turmeric, and cook for another 5 minutes, then add the peas. Heat the peas through, check the salt and take off the heat.

Step 6

Sprinkle over with fresh coriander and the remaining red onion and eat immediately.