2 tablespoons creme fraiche or 2 tablespoons Greek yogurt
Steps:
Heat the oil in a large frying pan, until very hot.
Add the cumin seeds and sizzle for 10 seconds.
Add the garlic, mushrooms, ginger and chillies.
Cook, stirring until the mushrooms turn silken.
Put in the ground coriander and garam masala and stir for 30 seconds.
Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
Stir well, bring to a boil.
Cover and simmer for five minutes.
Stir in the sour cream and cook gently for one more minute.
Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.
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