Serves 4
Ingredients:
- 2 Tbsp ghee
- 1 tsp brown mustard seeds
- 1 tsp garam masala
- ½ tsp chilli powder
- 10-12 curry leaves
- 5 cardamom pods
- 2 tsp ground coriander
- 1 tsp turmeric
- 2 onions, sliced into half moons
- 2 cloves garlic, grated
- 700ml passata/tomato purée
- 1 tin coconut milk
- 7-8 medium potatoes, peeled and cut into bite sized pieces
- 2 Tbsp ghee
- 400g button or portabellini mushrooms, sliced in half
- 2 tsp garam masala
- Salt and pepper, to taste
To serve:
Naan or rice, fresh coriander, and sambals
- Method:
- In a large pot over medium heat add the ghee and bloom all the spices until fragrant. Add the onion and cook until soft and then add the garlic and cook for a minute.
- Add in the tomato purée and coconut milk and stir to combine. Bring to a simmer.
- Add the cubed potatoes and simmer on a low with the lid on for about 30 minutes or until the potatoes are fully cooked. If necessary add a splash of water so the potatoes have enough liquid to cook in.
- In a separate frying pan cook the mushrooms in the remaining ghee and garam masala.
- Cook until the mushrooms are golden brown.
- Once the potatoes are cooked add in the spiced mushrooms and stir to combine.
- Serve over a bed of rice and garnish with fresh coriander.
This recipe was sponsored by SAMFA
