Leek, mushroom and kale subji

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cumin and fennel seeds into a mortar, and bash until they're fairly well ground

Step 2

Heat the oil in a large frying pan for which you have a lid, then add the ground spices and the mustard seeds and stir-fry for a minute, until the cumin turns a shade darker.

Step 3

Add the onion and cook, stirring often, for around 6 minutes, or until soft, then add the garlic and cook for 2 minutes more.

Step 4

Add the leeks and cook for around 5 minutes, until they've softened and unravelled, then add the mushrooms.

Step 5

It will seem as if there are too many to fit into the pan, but they will soon cook down.

Step 6

After 5 minutes, when the mushrooms are juicy, add the chilli powder, turmeric and salt, then stir in the kale and cook for 8 minutes, until tender.

Step 7

Throw in the peas and cook for 2 or 3 minutes more, until they are hot and soft.

Step 8

Check the subji for chilli and salt, adjust to taste, and serve.