Curried Mushrooms And Aloo

Curried Mushrooms And Aloo

To accompany the Roti on Father's Day we needed a vegetarian curry dish ( because when in doubt you can never go wrong with curry). Curried Aloo (Potato) was the first option however, my mom decided it was best to take it up a notch and incorporate fresh mushrooms in the dish thereby resulting in her famous Curried Mushrooms and Aloo. The mushrooms simply add a new dimension  to the meal which is very easy to prepare. It basically follows a similar procedure to regular curried aloo.

For this dish you will need the following ingredients.

3 Medium sized potatoes, washed, peeled and quartered                                            

1 lb fresh mushrooms wiped clean with tea towel & chopped                                             

1 hot pepper

1 bunch thyme (optional)

1 medium sized onion chopped

1 head garlic – ½ peeled + ½ amount crushed

1 bundle chadon-bedi blended with peeled garlic and water

1 tbsp organic coconut oil

1 tbsp curry powder

1 tsp geera (cumin) seeds

1tsp salt

METHOD

• In separate bowls season potatoes and mushroom with blended liquid seasoning and set aside.

• Heat large skillet and add oil. When hot, add geera seeds until popped.
• Add chopped onion and stir, then proceed to add the crushed garlic.
• Add curry powder and stir until it gives off a good aroma. It must grip the bottom of the pot.

• Add potatoes, salt, hot pepper, thyme then stir.

• Cover tightly and simmer for approximately 7 minutes.
• Remove lid, stir and test to see if it is cooked properly. If still firm add a little hot water and finish cooking.
• When potatoes are tender, add mushrooms, stir and cook for another 2-3 minutes.

NB: Canned mushrooms may be used instead of fresh mushrooms.

It's ready to serve and goes well with Roti or Basmati rice.

Bon Appetit!!!
Remember to cook with love and good vibes.