Thursday, May 15, 2008
Potato, Pea and Mushroom Curry
POTATO, PEA AND MUSHROOM CURRY (INDIA)
This recipe had its origins around 25 years or more ago with one by Charmaine Solomon. It has then of course been transmuted somewhat :)
3/4 lb small red potatoes (the kind that look the size of new potatoes)
3/4 lb mushrooms (button and cremini is what I use, mixed)
1 cup peas, shelled (ok to use frozen - but save them for the last ten minutes)
1 smallish onion, chopped
2 cloves garlic or to taste, finely chopped
1/3 cup or so chopped fresh coriander / cilantro leaves
1 Tbsp or to taste grated ginger root
1-1/2 tsp turmeric powder
1/4 tsp cayenne or to taste
3/4 cup of water
1/2 tsp sea salt or to taste
1-1/2 tsp garam masala (your own mix or a good commercial blend)
Scrub the potatoes and if there are any larger ones halve them to about the size of the button mushrooms. If you only have larger potatoes, that’s okay - just cut them lengthways a couple of times and then across to the same rough size as the button mushrooms.
Wipe the mushrooms and, if there are larger ones, halve them. But the dish requires a chunky look rather than a ‘chopped’ look.
Put the onions in a large skillet over medium-high heat and cook in a little water (or, if you prefer, you can use a couple of tsp olive oil) until they start to go translucent. Add the garlic and the ginger and throw in the the coriander leaves and give it a stir around for one minute or two. Add the turmeric and cayenne. (If you’re not sure about how ‘hot’ this will be with the cayenne, you can add a quarter tsp and then, later, add the rest if you think it would be good.) (If you are using fresh peas add them now and stir these quickly with the other vegetables). Add the water and salt, if using, and cover, lowering heat to simmer, and cook for 15 minutes.
After that 15 minutes, add the garam masala and stir well and, if you have decided to use the frozen peas instead of the fresh ones, add these now. Add a little water if you think it needs it before covering the pan again for another 10 to 15 minutes. You want the potatoes to be just cooked, not broken or mushy.
When the potatoes are done, the liquid should be just about evaporated but the dish should be coated in a light sauce containing the spices. Taste for seasonings and adjust, stir well.
Garnish with more chopped coriander leaves.
You can serve with basmati rice or, like we do, with brown basmati rice - or of course your favourite Indian bread. Add a small ‘salad’ or two and you’re well away!
This one, which we decided to have today, was just tomatoes with chopped onion, a tiny dash of salt, lemon juice and a sprinkle of ground cardamom. The green leaves of course are coriander/cilantro :)