Curried Mushrooms and Potatoes

This recipe is not as complicated as you might think, have a go and you will be pleasantly surprised, my hubby loves it!

For the Spice Mix
2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp mustard seeds
2 cloves

Add the seeds to a hot pan and dry roast them for a few minutes - keep shaking the pan every so often and don't leave the pan or the seeds will burn , you will know when they are ready as they will smell nutty and crackle a little - This only takes a few minutes! Put the seeds into your mortar and pestle and grind to a powder(it will be a little coarse). Personally I grind the 2 cloves first as they are harder to grind than the rest! Now you have your spice mix!

For the Garlic-Ginger Paste
2 Small Garlic Cloves
Heaped tsp Ground Ginger
Small Splash Olive Oil

Cut the garlic into a few chunks( it makes it easier to grind) and grind into a paste, stir in the ginger then add a tiny bit of olive oil to form a paste. There you have it.

For the Main Dish
1 heaped tsp Turmeric
3-5 Small Potatoes
Tomato Puree
5-6 Mushrooms
Half Tin Peas
3 Small Onions
2 Curry Leaves Dried
Coriander Leaves Dried
Water
Pinch of Chili
Salt

Fry the onions on high until going brown then turn down, crush the dried curry leaves and stir then add the garlic paste and cook for a few minutes making sure you stir the paste right into the onions. Add 2 heaped tsp of your spice mix with turmeric and a splash of olive oil - cook for a 2 minutes stirring it all together. Add the potatoes and pour in enough water that the potatoes sit like dumplings - do no t cover in water. Cook for 5 minutes or so then add your mushrooms and peas keep stirring it all together. Cook for 5 minutes or so then add a pinch of chili and a pinch of salt and coriander leaves, stir together then add a good squeeze of tomato puree and stir in to thicken. Cook until it thickens and the mushrooms look cooked. If you added a bit too much water cook for a little longer and it will thicken. Serve with pita bread and cucumber yogurt.