Mushroom Curry

Name: Mushroom Curry
Ingredients: 1 lb mushroom, chopped; 1 lb potato, peeled and chopped; 2 tablespoons oil (or ghee); 2 onions, peeled and sliced; 1 inch piece gingerroot, finely chopped; 1 teaspoon turmeric powder; 12 teaspoon ground dried chile (or to taste); 1 teaspoon salt (or to taste); 3 tomatoes, sliced; 12 medium spinach leaves, sliced; 1 teaspoon garam masala; 1 tablespoon chopped cilantro leaf; 1 tablespoon lemon juice; 12 teaspoon mustard seeds; 10 -12 fresh curry leaves; 1 large garlic clove, sliced; 1 -2 tablespoon unsweetened dried shredded coconut; 2 tablespoons oil, additional

18 ingredients

9 steps

Ingredients

1 lb mushroom, chopped
1 lb potato, peeled and chopped
2 tablespoons oil (or ghee)
2 onions, peeled and sliced
1 inch piece gingerroot, finely chopped
1 teaspoon turmeric powder
12 teaspoon ground dried chile (or to taste)
1 teaspoon salt (or to taste)
3 tomatoes, sliced
12 medium spinach leaves, sliced
1 teaspoon garam masala
1 tablespoon chopped cilantro leaf
1 tablespoon lemon juice
12 teaspoon mustard seeds
10 -12 fresh curry leaves
1 large garlic clove, sliced
1 -2 tablespoon unsweetened dried shredded coconut
2 tablespoons oil, additional

Directions

1

Heat oil or ghee in a wok or kahai, and saute the onion and ginger until onion is turning golden brown.
2

Add turmeric, chile powder and salt and saute for two minutes.
3

Add the mushrooms, potatoes and tomatoes and cook over gentle heat until the potatoes are tender.
4

Add a splash of water if necessary.
5

Meanwhile, heat a small skillet and saute the mustard seeds in the extra two tablespoons oil until they pop.
6

Add the curry leaves, sliced garlic and shredded coconut, and stir and fry until coconut is turning golden.
7

Immediately remove from the heat and set aside.
8

When the potatoes are tender, stir in the garam masala, chopped cilantro leaves and lemon juice.
9

Pour the contents of the small skillet over the curry, then serve with dal and rice.