Ingredients

• 500 gm. lean Quorn mince

• 1 cup frozen or shelled peas (optional)

• 250 gm. onions (2 medium)

• 250-300 gm. tinned tomatoes

• 2 large cloves (10-15 gm.) garlic

• 1/2 inch (10-15 gm.) ginger

• 3 tbsp. olive or other oil

• Whole spices*:

• 1 tsp. cumin seeds

• 1-2 bay leaves

• 1 inch cinnamon stick

• 2 large cardamoms

• 5-6 cloves

• 5-6 black peppers

• *If you do not have these whole spices, use 1 tsp. of Garam Masala instead.

• Ground spices:

• A pinch of asafoetida or hing powder

• 3/4-1 level tsp. turmeric powder

• 1/2 tsp. chilli powder (to taste)

• 2 tsp. coriander powder

• Salt to taste, 2 tsp. approximately

• 1/2 tsp. Garam Masala. This is in addition to the amount listed above.

• A handful of coriander leaves, chopped

Instructions

1. Peel, wash and grind onions, ginger and garlic in a food processor or chop/grate finely.

2. If using fresh tomatoes, wash and chop into small pieces.

3. Measure whole and ground spices and keep in separate bowls.

4. Heat oil in a pan.

5. Add cumin, hing and all the whole spices, wait until cumin seeds splutter.

6. Add onion, ginger, garlic mix and fry until medium brown.

7. Add all ground spices, except garam masala, and salt. Stir fry for 10 seconds.

8. Add tomatoes and fry until oil separates or the whole mass begins to come off the pan.

9. Add mince, stir-fry for 5-6 minutes on moderate heat.

10. Add 1/2 cup of water, bring to boil and then simmer until nearly cooked.

11. Add peas and cook for few more minutes. Fresh peas take longer.

12. Taste and adjust seasoning.

13. Switch off heat, add garam masala and 2/3rd of chopped coriander leaves and mix.

14. Transfer to a serving bowl and garnish with the remaining coriander leaves.

15. Serve hot with Chapatties or Nan and Boiled Rice.