I made this recipe in my slow cooker a while ago. It is a modified version of a recipe I got from a co-worker.
2.5 lbs Mushrooms, washed and halved
1 lb potato, diced
1 large piece ginger
1 bulb garlic
2 large onions, sliced into long thin pieces
2.5 tblsp oil
1-4 fresh green jalapeno peppers, seeded and finely chopped
1/4 tsp tumeric
1/2 tsp garam masala
1/2 tsp ground coriander
1 tsp ground cumin
1.5 tblsp salt
two handfuls fresh cilantro
Peel garlic and ginger, chop them together in an electric chopper (such as a coffee grinder)
put oil, cumin, garlic, ginger, salt in a pan and fry on low heat until garlic and ginger brown
add the onions and cook for 5 minutes or so, then add the chiles and the garam masala, coriander, tumeric, cook for 30 sec or so, then add the mushrooms and potatoes and cook for about 3-4 minutes. Throw the whole lot in the slow cooker and set it on high (4 hours). add about a cup of water.
after an hour, add a handful of the fresh cilantro. After 3 hours, if it is still really watery, take the lid off the slow cooker for a while.
when it is done, the potato should have broken down a bit and become a little mushy, add the other handful of cilantro and serve.
