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Ingredients :
500 g small white mushrooms
500 g small potatoes
1
cup shelled green peas
1
tablespoon ghee
1
small onion, sliced finely
1
teaspoon fresh ginger, grated finely
1
clove garlic, crushed
2
tablespoons fresh cilantro leaves, chopped finely
1
teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 cup hot water
Salt to taste
1
teaspoon garam masala
Method :
Halve the mushrooms, leaving a piece of
stalk on each piece. Wash and cut the potatoes into half. Heat a
saucepan with ghee and saute the onion over gently heat for about 3
minutes. Add garlic, ginger, cilantro leaves and fry for 3 minutes
longer, stirring occasionally. Add turmeric and chili powder. Fry for
another minute and then add the mushrooms, potatoes and fresh peas. Add
water and salt to taste. 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.
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