Taazi khumben alu mattar kari

Ingredients for 6 servings:

• 500 g mushrooms
• 500 g potatoes, small
• 1 cup peas, preferably freshly shelled, alternatively frozen
• 1 tbsp butter, clarified, alternatively oil
• 1 onion(s)
• 1 tsp ginger root
• 1 garlic clove(s)
• 1 tsp coriander greens, chopped
• turmeric
• 1 tsp cayenne pepper, as needed
• 1 cup water, hot
• 1 tsp salt
• 1 tsp garam masala

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Indian curry dish with mushrooms, potatoes and peas

Clean the mushrooms, halving or quartering if necessary. Leave the stems on; it looks better that way. Wash and grate the potatoes without peeling them. Halve or quarter them without peeling them if necessary. Thinly slice the onion. Finely dice the ginger and garlic. Heat the clarified butter in a roasting pan and fry the onion slices for 3 minutes. Add the ginger, garlic, and coriander leaves and roast for another 3-4 minutes, stirring occasionally. Add the turmeric and cayenne pepper, roast for 1 minute, then add the potatoes, mushrooms, and fresh peas. If using frozen peas, add them 15 minutes before the end of the cooking time. Add water, season with salt, and stir well to ensure the vegetables are evenly coated with the roasted spices. Cover and simmer over low heat for 15 minutes. Sprinkle with garam masala and stir well again. Cover and simmer for 15 minutes, until the potatoes are tender but still firm (test). Serve with rice or naan.