Ingredients
- 2 tbsps rapeseed oil
- 1 tsp black mustard seeds
- 100 g brown onions peeled and sliced
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp Chilli powder
- 100 g ripe tomatoes sliced
- 300 g green peas defrosted if frozen
- 1 tsp freshly ground black pepper or to taste
- 2 tbsps chopped fresh coriander plus extra to garnish
- sea salt
Servings: People
Instructions
- Heat the oil in a large saucepan and add the mustard seeds. When they start to pop add the onions and a little salt to taste. Fry over a medium heat until soft.
- Add the ground coriander, turmeric and chilli powder. Mix well then add the tomatoes and 4 tbsps water. Cook for 2 minutes.
- Add the peas and the pepper. Cover the pan and cook until the peas are tender- about 5 minutes if frozen and 15 if fresh.
- Add the fresh coriander and more pepper to taste. Cook for a further 2 minutes.
- Serve garnished with fresh corander. Accompany with some flat bread like chapati or naan.
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