Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- 1 bag of mushrooms chopped into quarters
- 2 large onions chopped finely
- 1 tin of peeled plum-tomatoes
- 2 medium potatoes, peeled and chopped into bite-sized chunks
- Frozen, pre-pulped garlic, ginger and green-chillie (Read this recipe for for more info on this.)
- Spices: Turmeric (Haldi), Garam Masala, Ground Coriander, Salt, Jeera (cumin) seeds
- A large-ish pot in which to pour 3 or 4 tablespoons of vegetable oil
- Optional: some fresh (or frozen) chopped coriander leaf to garnish at the end
Directions
Heat the oil in the pot until hot. Add the cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the finely chopped onions and fry until they are brownish.
thumb|center|250px|Heat oil and fry the jeera(cumin) seeds untill popping
thumb|center|250px|Fry onions until brownish
Then add the pre-pulped, frozen garlic, ginger and chillie chunks and stir-fry for a few minutes before adding the spices: 2 teaspoons salt, 2 teaspoons haldi (tumeric), 3 teaspoons garam masala, 2 teaspoons ground coriander. Stir it all up until the aroma starts to take over your kitchen.
thumb|center|250px|Add the garlic chillie and ginger and then fry
thumb|center|250px|Add the spices and fry
After a few minutes - add the tinned peeled-plum tomato - and chop them up coarsely with your wooden spoon in the pot:
thumb|center|250px|Add the peeled plum tomatoes
thumb|center|250px|Chop the tomatoes with the wooden spoon
Fry on medium heat for a few minutes - stirring occasionally - until you can see the oil separating from the mixture when you stir it. Then add the chopped potato.
thumb|center|250px|Stir the mixture until the oil starts to
thumb|center|250px|Add the chopped potatoes to the mixture
Stir it all up thoroughly - and then add around 500ml of boiling water.
thumb|center|250px|Stir it all thoroughly
thumb|center|250px|Add some boiling water
Then put the lid half-on and let it simmer semi-vigorously for around 10 mins before adding the chopped mushrooms.
thumb|center|250px|Simmer untll the poptatoes are mostly cooked
thumb|center|250px|Add the chipped mushrooms
Simmer for around 10 more minutes - stirring occasionally - and then add the bowl-full of frozen peas - and once again, stir thoroughly.
thumb|center|250px|Stir occasionally - let the water evaporate
thumb|center|250px|Add the frozen peas
After the pot has reached the consistency that you prefer - switch off the flame and let it sit for around 10 minutes whilst you prepare the fresh basmati rice (or instead: pour into a deep bowl and prepare some warmed pitta bread or toast) with side-salad and/or chillie/mango pickle. Then serve up (and sprinkle with some fresh/frozen coriander leaf/stalks) and enjoy whilst it’s hot!
thumb|center|250px|Simmer untill te consistency is of your liking
Any leftovers can be kept in a cling-filmed bowl or plastic container for up to two days in the fridge. But be sure to not keep leftover rice like that though. Throw any leftover rice away - always make it fresh the next day. (According to my Mum - “old” rice is not good for your brain.)