My Simple recipies

Curried Mushrooms, Potatoes and Peas in Indian style Yield: 4 servings 4-5 PCS medium sized white mushrooms 2 small potatoes 1 cup shelled green peas 1medium sized capsicum 1 Tabl. Mustard oil or Refined oil 1 small onion, finely sliced 1 teas. finely grated fresh ginger 1 clove garlic, crushed - opt. 2 Tabl. finely chopped fresh coriander leaves 1 teas. ground tumeric 1/2 teas. chilli powder - opt. 1 1/2 teas. salt 1 teas. garam masala Boil mushrooms and drain the water.( If mushrooms are large, cut in half or quarters, leaving a piece of stalk on each piece).Fry it and keep it aside . Wash and scrub potatoes and if large cut into half or quarter. Cut capsicums. Frozen peas can be used instead of fresh, but add them during the last 15 minutes of cooking. Heat oil in sauce pan and fry onion over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3-4 min. longer, stirring occasionally. Add turmeric and chilli powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. Add water as required (TO MAKE POTATOES TENDER)and salt and stir well. Add capsicum .Cover and cook on low heat for 15 min.  Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 mins. or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.