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12 December 2012,02:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat half the oil in a large non-stick saute pan or karahi. Add the mushrooms and a little salt and saute over a moderate flame for 5 minutes. Remove from the pan and set aside.
  • Heat the remaining oil, add the coriander seeds and, once they have darkened a little, the onion. Cook until golden.
  • Add the ginger and garlic pastes and cook, stirring, over a low flame for one to two minutes, or until the garlic is cooked.
  • Add the tomatoes and the remaining spices. Season and cook, stirring for about 10 minutes or until the paste releases some oil back into the pan.
  • Stir in the pepper dice, peas and a good splash of water, cover and cook for four minutes or until the peppers are softening.
  • Add the mushrooms, cover and allow the flavours to come together for a few minutes.
  • Stir in the cream and enough water to form a light sauce. Bring to a boil, taste, adjust the seasoning and sprinkle with the chopped coriander.


  • 250 grams mushrooms, cleaned, into slices  
  • 1 teaspoon fresh root ginger, peeled weight, grated into a paste
  • 75 ml Cooking oil
  • 4 garlic cloves, grated into a paste
  • 3 tomatoes, blended to a puree with a stick blender
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon coriander seeds, lightly crushed
  • 1 small onion, finely chopped
  • 2 tablespoon double cream
  • 1 teaspoon garam masala
  • ¾ large red peppers, in coarse dice
  • Handful of green peas
  • Chilli powder, to taste
  • Salt, to taste
  • Small handful of chopped fresh coriander leaves, to serve

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