Saturday, April 28, 2012

Railyway Mushroom-Potato Curry

This mushroom and potato curry from holy cow was fantastic.  I wanted to make these ones, too, but ultimately went for the simpler one.  It's no secret that the textures of mushrooms and potatoes pair so well together.

Railway Mushroom-Potato Curry
(from holy cow)

8-oz package of mushrooms, quartered
2 tsp canola or other vegetable oil
6 cloves garlic, chopped
1-inch piece of ginger, chopped
3 dry red chillies
1 large onion, chopped
1 TB coriander seeds
1 tsp cumin seeds
2 medium potatoes, diced
1/2 tsp turmeric powder
1 c tomato puree
1/4 c chopped cilantro

1. Toast the coriander and cumin seeds. Grind.
2. Heat 1 tsp of oil in the skillet. Add the garlic, ginger, chillies and onions and saute until brown spots appear on the onions. Add to the blender and, when cooler, grind along with the turmeric and some water to make a smooth paste.
3. Heat the remaining oil in the skillet. Add the potatoes and stir-fry for a couple of minutes until they start to turn golden.  Add the mushrooms and and saute until they begin to soften, about 2-3 minutes.  Now add the ground masala paste and the tomato puree. When the mixture starts to darken and express oil, add 2-3 cups of water and salt.  Cover and cook about 20 minutes or until the potatoes are tender.  Garnish with cilantro.  Serves about 3.

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