Mushrooms and Potatoes Cooked with Garlic and Ginger

1. Boil potatoes for 10 minutes. Peel and cut them into 1 inch cubes. Sprinkle about 1/4 tsp salt and about 1/8 tsp turmeric over potatoe cubes. Toss to mix and set aside. 2. Wipe the mushrooms with a damp cloth. Cut off the lower woody part of the stems. Depending on the size of the mushrooms, cut them to about the same size as the potatoes. 3. Place ginger, garlic, and 3 tbsp water in a food processor or electric blender. Blend until you have a fine purée. 4. Heat oil in a non-stick wide pot over medium heat. When hot, put in the potatoes and cook until lightly browned on all sides. Remove with slotted spoon and set aside. 5. In the same pot, add cumin seeds and cardamom pods. Stir for 3-4 seconds. Now put in the tomatoes, ginger-garlic paste, ground cumin, and ground coriander. Cook stirring constantly until the sauce looks thick. 6. Add 1/4 tsp turmeric and cayenne. Stir once or twice. 7. Add 1 cup water, potatoes, mushrooms, and 3/4 tsp salt. Stir to mix, reduce heat, and bring pot to a simmer. Cover and simmer for 5 minutes. Remove cover and stir until sauce looks thick. Sprinkle in garam masala and stir to mix. Make sure the potatoes have fully cooked through before serving.