3 tb Sunflower oil
tb Mustard seed
2 ts Turmeric
2 ts Cumin seed
1/2 ts Cayenne pepper; or to taste
1/2 ts Ground coriander
1 ts Salt
4 md Potatoes (6 c); unpeeled,
- sliced and diced (mixture
- of both)
3/4 c Onion (1 md); chopped
1 c Water
3/4 lb Spinach; washed &
- coarsely chopped
3/4 lb Mushrooms; sliced
1 1/2 c Yogurt
We always serve this curry with a chapati on the side and begin the
meal with Indian Split Pea Soup.
Heat oil in wok or 4 qt, deep cast-iron Dutch oven on low to medium
heat. Add mustard seed, turmeric, cumin seed, cayenne, coriander, and
salt. Cover and let seeds pop. Raise heat a bit higher if needed for
them to snap. As they begin to dance, lower heat. When popping stops,
add potatoes and onions. Stir well until they are coated with spices.
Add the water, cover, and let simmer until tender, stirring
occasionally (about 20 minutes or so). Add additional water as
needed. Then add spinach andf stir until cooked. Add mushrooms and
stir. A few minutes later, add 1 cup yogurt. Add sooner if moisture
is needed!
Cook 15 to 20 minutes more, stirring occasionally. Check seasoning.
Serve with a spoonful of yogurt on top.
Recipe by Horn of the Moon Cookbook by Ginny Callan
