Prep 15 mins
Cook 30 mins
Tasty, nutritious and inexpensive. Adapted from a recipe by Jack Santa Maria.
- 1 lb mushroom, chopped
- 1 lb potato, peeled and chopped
- 2 tablespoons oil (or ghee)
- 2 onions, peeled and sliced
- 1 inch piece gingerroot, finely chopped
- 1 teaspoon turmeric powder
- 1⁄2 teaspoon ground dried chile (or to taste)
- 1 teaspoon salt (or to taste)
- 3 tomatoes, sliced
- 12 medium spinach leaves, sliced
- 1 teaspoon garam masala
- 1 tablespoon chopped cilantro leaf
- 1 tablespoon lemon juice
- 1⁄2 teaspoon mustard seeds
- 10 -12 fresh curry leaves
- 1 large garlic clove, sliced
- 1 -2 tablespoon unsweetened dried shredded coconut
- 2 tablespoons oil, additional
- Heat oil or ghee in a wok or kahai, and saute the onion and ginger until onion is turning golden brown. Add turmeric, chile powder and salt and saute for two minutes. Add the mushrooms, potatoes and tomatoes and cook over gentle heat until the potatoes are tender. Add a splash of water if necessary.
- Meanwhile, heat a small skillet and saute the mustard seeds in the extra two tablespoons oil until they pop. Add the curry leaves, sliced garlic and shredded coconut, and stir and fry until coconut is turning golden. Immediately remove from the heat and set aside.
- When the potatoes are tender, stir in the garam masala, chopped cilantro leaves and lemon juice. Pour the contents of the small skillet over the curry, then serve with dal and rice.
This is a hearty curry that is not too difficult to make. I thought the final product needed something. I added more turmeric and salt to my individual portion and that helped. We served over rice.