Sunday, January 10, 2010

Potato and Oyster Mushroom Curry

Tonight's recipe is the part two of my trio of posts on the new Indian dishes I made to branch out beyond my old favourites. It is based on a recipe that calls for shrimp, but uses oyster mushrooms instead. You could just use white or cremini mushrooms, but oyster mushrooms really are a treat because of their delicate texture and taste. This is also a quick and simple meal that can be on the table in about 30 mins. You will also note the naan sneaking into the picture (and in my last post). I use this recipe which is hands down the best I have ever made and is pretty close to the stuff actually baked in a tandoor oven.

Serves 4
- 2 tbsp oil
- 1 onion, halved and sliced
- 1/2 cup chopped cilantro
- 8 oz oyster mushrooms, cut into large pieces
- salt to taste
- 1/2 tsp tumeric
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 lb potatoes, cut into small chunks
- 2 large tomatoes, small dice
- 1/2 cup water, more if needed
- 1 tsp lemon juice

1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 mins, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 mins, until mushrooms release their water. Add a splash of water if spices stick too much.
2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 mins, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.