Name: Mushrooms and Potatoes, Cooked with Garlic & Ginger (Rasedar khumbi aloo)
Yield: Serves 6
Cuisine: Indian
Ingredients: 6 large garlic cloves, peeled; 350 g/12 oz mushrooms; 2.5 cm/1 inch piece of fresh ginger, peeled; 1 teaspoon ground cumin seeds; 275 g/9¾ oz tomatoes, peeled and finely chopped; 1 teaspoon cumin seeds; ½ teaspoon ground coriander seeds; ¼–½ teaspoon cayenne pepper; ¼ teaspoon Garam masala; 1 tablespoon finely chopped fresh green coriander (optional); about ⅓ teaspoon ground turmeric; 4 tablespoons vegetable oil; 3 cardamom pods; about 1 teaspoon salt; 3 tablespoons water, plus 225 ml/8 fl oz water; 250–275 g/9–9¾ oz waxy potatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is one of those ‘home-style’ dishes that you rarely find in Indian restaurants. It is a thick, earthy stew that used to be made only when slim monsoon mushrooms made a brief, seasonal appearance. Now, even in Indian cities, you can buy cultivated white mushrooms all year round. Since these mushrooms come in a variety of sizes, you will have to use your own judgement about whether you should halve them, quarter them or leave them whole. They should end up being about the same size as th