Potato & Mushroom Curry

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Title: Potato & Mushroom Curry
Categories: Main dish, Vegetables
Yield: 4 servings

375 g Button mushrooms, whole
250 g Potatoes, diced
3 T Peanut oil
1 ts Dried fenugreek leaves
1 l Onion, finely chopped
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
1 l Tomato, chopped
2 T Chopped fresh coriander
Leaves
1 ts Chilli powder
1 ts Ground turmeric
1 ts Salt, or to taste
1/2 c Hot water
1/2 ts Garam masala

Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till
soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves
and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and
hot water. Bring to the boil then stir in mushrooms and diced potatoes.
Cover and simmer, stirring occasionally, until potatoes are tender.
Sprinkle with garam masala and serve with Indian bread or rice.

Source: The Curry Cookbook-Charmaine Solomon

TNT: Imran C.

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