---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Potato & Mushroom Curry
  Categories: Main dish, Vegetables
       Yield: 4 servings
  
     375 g  Button mushrooms, whole
     250 g  Potatoes, diced
       3 T  Peanut oil
       1 ts Dried fenugreek leaves
       1 l  Onion, finely chopped
       2 ts Finely chopped garlic
       1 ts Finely chopped fresh ginger
       1 l  Tomato, chopped
       2 T  Chopped fresh coriander
            Leaves
       1 ts Chilli powder
       1 ts Ground turmeric
       1 ts Salt, or to taste
     1/2 c  Hot water
     1/2 ts Garam masala
  
   Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till
   soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves
   and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and
   hot water. Bring to the boil then stir in mushrooms and diced potatoes.
   Cover and simmer, stirring occasionally, until potatoes are tender.
   Sprinkle with garam masala and serve with Indian bread or rice.
   
   Source: The Curry Cookbook-Charmaine Solomon
   
   TNT: Imran C.
  
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