Punjabi Mushroom & Peas

Cook the base

• Chop the onions and mushrooms.
• Heat a generous glug of oil in a non-stick pan over a medium heat. Add the cumin seeds and let them sizzle, then stir in the asafoetida. Quickly add the chopped onions and cook on a medium heat until they start to turn golden, about 7–8 minutes.
• While the onions cook, heat the remaining oil in a separate pan. Add the mushrooms with a pinch of salt and black pepper, and sauté over a medium-high heat for 5–6 minutes until lightly browned. Turn off the heat and set aside.

Make the sauce

• Chop the tomatoes. When the onions are golden, add the ginger & garlic paste and fry for a minute until the raw aroma disappears.
• Add the tomatoes and cook on a medium heat for 5–6 minutes until soft and the oil begins to separate from the sauce.
• Stir in the ground turmeric, black pepper, ground coriander and ground fenugreek. Add a tablespoon of water and cook for 1–2 minutes. You can add an optional pinch of Kashmiri chilli powder if you like.
• Stir in the frozen peas and fried mushrooms with a pinch of salt and mix well.
• Make the cashew nut paste by grinding the cashews with a couple of tablespoons of water, until you have a paste (this is optional).
• Add 25ml water per serving (100ml for 4 people, 50ml for 2 people), the sugar (optional) and cashew paste if using. Cover and simmer on low heat for 5 minutes until thickened and glossy. Stir occasionally.

Cook the rice & prep the garnishes

• Cut the ginger into matchsticks. Chop the fresh coriander.
• Cook the basmati microwave rice according to the packet instructions.
• Sprinkle the garam masala into the sauce, top with the ginger and coriander, then plate up with the rice.