2 tbsp. oil
1 tsp. black mustard seeds
3 ½ oz onions
1 tsp. ground coriander
1 tsp. turmeric powder
½ tsp. chili powder
3½ oz tomatoes, thickly sliced
10 oz peas, defrosted if frozen
1 tsp. ground pepper
2 tbsp. chopped fresh coriander
Heat the oil in a large saucepan. Add the mustard seeds and as they begin to pop, add onions, salt to taste and cook until soft.
Add the ground coriander, turmeric and chili powder. Mix well and then add tomatoes and 4 tbsps. Water and cook for 2 minutes.
Stir in the peas and pepper. Cover the pan and cook for 15 minutes or until the peas are tender.
Mix in fresh coriander and add more pepper to taste. Cook another two minutes then serve. Garnish with extra fresh coriander if desired.