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Curried
Mushrooms, Potatoes and Peas
Yield: 6 servings
- 1 lb. small white mushrooms
- 1 lb. small new potatoes
- 1 cup shelled green peas
- 1 Tabl. oil/margarine or oil
- 1 small onion, finely sliced
- 1 teas. finely grated fresh ginger
- 1 clove garlic, crushed - opt.
- 2 Tabl. finely chopped fresh coriander leaves
- 1 teas. ground tumeric
- 1/2 teas. chilli powder - opt.
- 1/2 cup hot water
- 1 1/2 teas. salt
- 1 teas. garam masala
Wipe mushrooms with a damp paper towel. If mushrooms are large, cut
in half or quarters, leaving a piece of stalk on each piece. Wash
and scrub potatoes and if large cut into half or quarter. Frozen peas
can be used instead of fresh, but add them during the last 15 minutes
of cooking.
Heat oil/margarine in sauce pan and fry onion over gentle heat
for 3 minutes. Add ginger, garlic and coriander leaves and fry for
3-4 min. longer, stirring occasionally. Add turmeric and chilli
powder, fry for 1 minute, then add mushrooms, potatoes and fresh
peas. Add water and salt and stir well. Cover and cook on low hear
for 15 min.
Uncover, sprinkle with garam masala and stir well. Cover and cook
for a further 15 mins. or until potatoes are tender enough to be
pierced with a skewer. Serve with rice or Indian bread.
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