MUSHROOM POTATO CURRY

INGREDIENTS:
1. MUSHROOM - 250 GMS
2. POTATO - 1
3. PEAS - 1/2 CUP
4. ONION - 1
5. TOMATO - 1
6. TOMATO PASTE - 2 TBSP
7. GARLIC CLOVES - 3
8. TURMERIC POWDER - 1/4 TSP
9. CHILLY POWDER - 1/2 TSP
10. CORIANDER POWDER - 1 TSP
11. GARAM MASALA - 1 TSP
12. KASURI METHI - 2 TSP
13. SALT - ACC. TO YOUR TASTE
14. WATER - 3 CUPS
15. OIL - 3 TBSP
16. MUSTARD SEEDS - 1/4 TSP
17. GREEN CHILLIES - 3

METHOD:
1. CUT A MUSHROOM IN TO FOUR PIECES . CUT THE REMAINING MUSHROOMS SIMILARLY .
2. CHOP ONION AND GARLIC CLOVES FINELY . CUT POTATO IN TO CUBES .
3. CHOP THE GREEN CHILLIES FINELY .
4. GRIND TOMATO WITH 1/2 CUP WATER .
5. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CHOPPED CHILLIES AND GARLIC .
6. ADD CHOPPED ONIONS AND FRY TILL IT TURNS LIGHT BROWN IN COLOUR .
7. ADD THE POTATO CUBES TO THE KADAI . ADD THE TOMATO JUICE AND 2 1/2 CUPS OF WATER TO THE KADAI . ADD TOMATO PASTE TO THE KADAI . CLOSE THE KADAI WITH A LID AND COOK .
8. ADD TURMERIC POWDER, CHILLY POWDER, CORIANDER POWDER TO THE KADAI . COOK FOR 5 TO 10 MINUTES TILL THE POTATOES ARE ALMOST COOKED .
9. ADD THE CUT MUSHROOMS AND PEAS TO THE KADAI . ADD SALT AND GARAM MASALA . COOK FOR 5 MORE MINUTES .
10. ADD THE KASURI METHI AND STIR WELL . SERVE WITH PURIS AND CHAPATHIS .

SERVINGS: UP TO 6 PEOPLE .