4 tablespoon olive or groundnut oil

½ teaspoon cumin seeds

1 teaspoon finely chopped garlic

350 g (12 oz) medium-sized white mushrooms cut lengthways into quarters

2 teaspoons very finely grated fresh ginger

2-3 hot green chillies, finely chopped

1 teaspoon ground coriander

1 teaspoon garam masala

1 tablespoon tomato puree

¾ - 1 teaspoon salt

150 g (5 oz) peas

2 tablespoons finely chopped fresh coriander

300 ml (1/2 pint) water

2 tablespoons soured cream

Put the oil in a large frying pan, preferably non-stick, and set it over a high heat.  When it is hot, put in the cumin seeds and let them sizzle for 10 seconds.  Add the garlic, stir once and then add the mushrooms, ginger and chillies.  Cook, stirring, until the mushrooms turn silken.

U in the ground coriander and garma masala and stir for 30 seconds.  Then add the tomato puree, salt, peas, fresh coriander and water. Stir well and bring to boil.  Cove, turn the heat to low and simmer gently for 5 minutes. 

Stir in the soured cream and cook gently for another minute, then serve.