Title: Potato & Mushroom Curry
Categories: Entree Vegetable
Yield: 4 Servings

375	g	Button mushrooms, whole
250	g	Potatoes, diced
3	tb	Peanut oil
1	ts	Dried fenugreek leaves
1	l	Onion, finely chopped
2	ts	Finely chopped garlic
1	ts	Finely chopped fresh ginger
1	l	Tomato, chopped
2	tb	Chopped fresh coriander
		Leaves
1	ts	Chilli powder
1	ts	Ground turmeric
1	ts	Salt, or to taste
1/2	c	Hot water
1/2	ts	Garam masala

Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and hot water. Bring to the boil then stir in mushrooms and diced potatoes. Cover and simmer, stirring occasionally, until potatoes are tender. Sprinkle with garam masala and serve with Indian bread or rice.

Source: The Curry Cookbook-Charmaine Solomon

TNT: Imran C. By fatfree-request@fatfree.com on Jun 16, 1997

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