Mushroom and Pea Matar Masala

Ingredients

• 500 g chestnut mushrooms
• 250 g frozen peas
• 400 g tinned chopped tomatoes
• 2 white onion
• 3 clove garlic cloves
• 20 g fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 2 tbsp rapeseed oil
• 300 g basmati rice

Method

1. 1

   Cook the basmati rice according to packet instructions. Halve the mushrooms, finely dice the onions, mince the garlic and grate the ginger.

2. 2

   Heat the oil in a large pan over a high heat. Add the mushrooms in a single layer and fry without stirring for 4–5 minutes until well browned. Remove and set aside.

3. 3

   In the same pan, fry the onions over a medium heat for 8 minutes until golden. Add the garlic, ginger, garam masala and cumin and cook for 2 minutes.

4. 4

   Pour in the chopped tomatoes and cook for 5 minutes until the sauce is reduced and thick.

5. 5

   Return the mushrooms to the pan, add the frozen peas and stir in 100 ml water. Simmer for 5 minutes until the peas are tender and the sauce coats everything well.

6. 6

   Season with salt and serve over basmati rice.