“Tasty, nutritious and inexpensive. Adapted from a recipe by Jack Santa Maria.”
READY IN:
45mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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