Preparation:
Heat ghee in large pot. Add onion and garlic and fry until browned. Stir in ginger and fry for 2 minutes. Add garam masala, turmeric and chile, stirring for a minute. Stir in potatoes, salt and water. Mix well, bring to a boil and simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms and peas and stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat and cook until 3/4 of water has evaporated, stirring constantly. Serve with dal. |
