

Warm oil in a non-stick skillet over medium high heat.
Add the cumin seeds and after a few seconds, add the minced garlic and ginger.
Add the sour cream, stirring constantly for 2 minutes.
Add the peas and cook for 15 minutes, stirring occasionally.
Mix in the fresh coriander leaves and crumbled feta. Cool and reserve this topping.
You can also make this up to 3 days ahead of time and keep it refrigerated until needed.
Bake 20-25 minutes until pastry is cooked and golden. Cool slightly and serve.
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