- 2 large potatoes , cut into chunky cubes and then zapped in the microwave for about 5 minutes with a few tablespoons of water so they are tender but just short of well-cooked.
- 1 cup crimini or button mushrooms , halved or quartered (if very big)
- 1 red onion , sliced
- 2 large cloves garlic , minced
- 1 sprig curry leaves
- 1 tbsp ground black pepper
- 1 tbsp canola oil
- Salt to taste
Heat the oil in a cast-iron or non-stick skillet.
Stir-fry the onions until they start to brown.
Add the garlic, curry leaves and black pepper and stir for a minute.
Add the mushrooms and stir to coat with the oil and pepper.
Add the drained potatoes. Stir occasionally until the potatoes are golden-brown.
Salt to taste. Serve hot!