Mushrooms, Potatoes and Peas Curry Recipe
Ingredients :
500 g 500 g 1 cup 1 tablespoon 1 1 teaspoon 1 clove 2 tablespoons 1 teaspoon 1/2 teaspoon 1/2 cup 1 1/2 teaspoons 1 teaspoon	Small white mushrooms Small potatoes Shelled green peas Ghee or oil Small onion, finely sliced Finely grated fresh ginger Garlic, crushed Finely chopped fresh coriander leaves Ground turmeric Chili powder Hot water Salt Garam masala
Method : Cut mushrooms in halves or quarters if large, leaving a piece of stalk on each piece. Wash and scrub potatoes and if large, cut into halves or quarters. Frozen peas can be used instead of fresh, but add them during the last 15 minutes. Heat ghee in a saucepan and fry onion over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3 to 4 minutes longer, stirring occasionally. Add turmeric and chili powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. Add water and salt and stir well. Cover and cook on low heat for 15 minutes. Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 minutes or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.