Friday, 9 August 2013

Mushroom Curry

Mushroom Curry

I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.


1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil


Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the mushrooms and potatoes, season with salt and cook for another five minutes until done.

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