INGREDIENTS
Chop 10 -12 oz of potatoes into one inch cubes and boil When cooked sprinkle with/ toss in quarter tsp of tumeric & half tsp salt 

Recipe for the Paste
6 cloves of garlic
1 " cube of ginger
Chop up and make paste with 3 oz of water

METHOD
Fry potatoes in 30z of oil remove
Fry 1 tsp cumin seeds and 3 cardamoms in remaining oil for 30 seconds Put in ginger, garlic paste, 1 tin of tomatoes, 1 tsp ground cumin, 1 tsp of ground coriander.
Simmer & reduce until the paste is thick
Add the potatoes again only this time with 80z water and 12 oz of mushrooms.
Simmer with lid on for 5 mins. Then simmer until this sauce has thickened  Add 1 tsp garam masala. Stir and serve with nan breads & rice etc.