Ingredients

2 tablespoons vegetable oil 50 g (2 oz) onion, finely sliced
1/4 teaspoon cumin seeds, crushed 1/4teaspoon mustard seeds
125 g (4 oz) tomatoes, chopped 1 green chilli, deseeded and finely chopped
4258 (14 oz) button mushrooms, halved (or quartered if larger)
150 g (5 oz) frozen peas 1 teaspoon chilli powder
14 teaspoon turmeric 1 red pepper, cored, deseeded and chopped
4 garlic cloves, crushed 2 tablespoons fresh coriander leaves
chopped spring onions or chives, to garnish
It is often said that a lot of Indian food is high in fat but this recipe uses only 1 tablespoon of oil. If you find that the ingredients begin to stick while you are cooking, just keep adding water. Most vegetable oils are made from rapeseed oil, which has a similar fatty acid pattern...

Instructions

1.Heat the oil in a saucepan, add the onion and fry gently for 2-3 minutes until it begins to soften. Add the cumin and mustard seeds and fry, stirring, for another 2 minutes.
2.Add the tomatoes, chilli, mushrooms and peas. Stir and cook for 2 minutes.
3.Add the chilli powder and turmeric, mix well, then cook, uncovered, for a further 5-7 minutes.
4.Add the pepper, garlic and coriander and cook for 5 minutes until the mixture is quite dry. Garnish with the spring onion or chives.
5.Serve as a vegetable accompaniment to Tandoori Chicken or Kofta Curry, if liked.

It is often said that a lot of Indian food is high in fat but
this recipe uses only 1 tablespoon of oil. If you find that the
ingredients begin to stick while you are cooking, just keep
adding water.
Most vegetable oils are made from rapeseed oil, which
has a similar fatty acid pattern to olive oil. However,
rapeseed oil is a richer source of omega-3 fatty acids than
olive oil, hence the higher level of polyunsaturated fatty
acids to be found in it.

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