INGREDIENTS
600 gs
dutch cream potatoes
150 gs
vegetarian butter
1 serving
salt
100 gs
flour
1/2 tsp
pepper
1 serving
oil
1 tbsp
oil
300 gs
mushrooms
2
onions
6 cloves
garlic
1 serving
salt and pepper
2 media
tomatoes
1/2
onion
2
garlic cloves
1/4 cup
coriander leaves and stems
3 tsp
sherry vinegar
1 tbsp
chilli sauce
1 tsp
ground fenugreek
1/2 tsp
sugar
1/2 tsp
salt