INGREDIENTS
Vegetable oil
1 tsp salt
half tsp ginger
1 tsp coriander
1 tsp turmeric
half tsp cayenne
half tsp cumin
half tsp mustard seeds
2/3 bay leaves
2/3 cloves of garlic
3/4 medium sized potatoes
12 oz sliced mushrooms
2 chopped tomatoes
1 tin of garden peas

METHOD
1. Peel potatoes and cut into small chunks. Put in small saucepan and cover with water. Put to one side.
2. Put oil in large saucepan and heat spices listed above for about 5 minutes.
3. When mustard seeds begin to pop (and not until) pour in potatoes and water and on full heat cook for about 8-10 minutes.
4. When the potatoes are just about to go soft add mushrooms peas and tomatoes. Stir in the mixture. The mushrooms will gradually reduce in bulk, so do not add any more water if you want a thick viscous texture to the curry. Cook for another 2 minutes and then simmer for a short while before serving. Make sure potatoes break up easily with a fork before serving.
5. Serve with boiled rice, Tarka Dahl. mango chutney and plain yogurt.