POTATO PEA AND MUSHROOM CURRY
A truly delicious, but simple curry to have as a side dish or as a main meal with rice or Indian style bread.
Ingredients
| 1 lb mushrooms |
|---|
| 1 lb small new potatoes |
| 1 cup peas (fresh or frozen) |
| 1 tbs ghee or oil |
| 1 medium onion finely diced |
| 1 tbs finely grated fresh ginger |
| 3 cloves chopped garlic |
| ½ cup chopped cilantro leaves and stems |
| 1 ½ tsp ground turmeric |
| ½ tsp chili powder (optional) |
| ½ cup hot water |
| 1 ½ tsp salt |
| 1 ½ tsp garam masala |
Instructions
- Wash and clean mushrooms, potatoes and cilantro.
- Prepare mushrooms, cut to desired size.
- Cut potatoes in ½ if large.
- Heat ghee or oil in heavy based pan. Fry onion over gentle heat for 3 minutes. Add ginger, garlic and cilantro and gently fry for 3 minutes.
- Add turmeric and chili powder and fry for about 1 minute
- Add mushrooms, potatoes, hot water and salt and stir well.
- Cover and cook on low heat for 15 minutes, or until vegetables almost cooked. Sprinkle with garum masala, add peas and stir well.
- Cook for another 15 minutes or until all vegetables cooked through.
