Halal Mushroom Keema Curry (Vegetarian Indian)

• 12 oz mushrooms, finely chopped
• 1 onion, 2 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds, turmeric, coriander, garam masala, chili powder
• ½ cup green peas (optional)
• 2 tbsp oil, fresh cilantro

1. 1Heat oil and sauté cumin seeds and onion until golden. Add ginger-garlic and tomatoes; cook to thick masala.
2. 2Add finely chopped mushrooms and spices. Cook on medium-high, stirring often, until mushrooms release and reabsorb moisture (10-12 minutes).
3. 3Add peas if using and simmer 5 minutes. Garnish with cilantro. Serve with roti or rice.

Nutrition values are estimates.