Spicy Potato And Mushroom Curry

Heat the oil in a pan. Once hot, add the cumin seeds and asafoetida.

When the seeds begin to sizzle add the ginger and chilli.

Stir for 1-2 minutes until they begin to turn slightly golden.

Now add the yoghurt and mix well.

Add the plum tomatoes and mash well.

Add the salt, garam masala, paprika, turmeric, kasuri methi and fresh coriander and stir together.

Cook on medium heat.

When the oil begins to separate, add the potatoes, mushrooms, peas and enough water to just cover the vegetables.

Bring to a boil. Then reduce the heat and put the lid on.

Let it cook for 15 minutes or until the potatoes become tender.

Best served with hot chappatis!