Mushroom Potato Curry

Mushroom Potato Curry

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 3-4 Persons

Mushroom Potato Curry is one of the most popular comfort dishes of Mushroom preparations. In this preparation, Mushrooms and Potatoes are cooked in Onion-Tomato paste with some spices. It is a super delectable dish which goes amazing with any rice preparations and Indian flat breads.

Indian Curry Recipes with Mushrooms and Potatoes are very popular. There are many dishes that are prepared using these two vegetables. They are sometimes used to create dry curries and sometimes to create few others with gravy. But in every preparation, they taste amazing and provide comfort.

Mushroom Potato Curry is a very quick and easy recipe which requires very common ingredients to get cooked. The dish gets prepared within half an hour while spending very less effort. This dish is rich in flavours and so can easily pair up with any rice items or flat breads. It can be a perfect addition to your regular menu.

The first time I cooked Mushrooms was when I was staying in a PG in Bengaluru. I just loved the taste of Mushrooms. Since then I started trying different recipes with this vegetable. When I prepared Mushroom Potato Curry for first time in my PG, my friends loved my cooking and I received many complements. That day onwards, it has become one of my partners in vegetarian days.

Mushroom Recipes are very famous in Indian Vegetarian Dishes. It plays a massive role in the Vegan world. Hundreds of world cuisines are prepared with this vegetable like pizza, fried rice, casserole dishes etc. Mushrooms are one of the most versatile vegetables.

How to cook Mushroom Potato Curry?

In this preparation, I have used fresh Mushrooms. First, I have cleaned and washed the Mushrooms then cut them into halves.

But you can use frozen Mushrooms too. Generally, Mushrooms get cooked quickly. But keep in mind, frozen Mushrooms take lesser time to get prepared than the fresh ones.

For the gravy of the dish, I have made a smooth paste of Onions, Tomatoes, green Chillies, Garlic and Ginger. It gives a nice and smooth texture to the gravy. I have cooked the paste till the oil gets released and then added the Potatoes into the pan. When the Potatoes are almost 70% done, I have added Mushrooms into it.

I have added Cumin seeds, Bay leaves, Cloves, Cinnamon stick and Cardamoms for tempering. These spices give a nice aroma to the curry. I have also used Cumin powder, Coriander powder and Garam Masala powder for flavouring. Each spice has its own contribution to make the dish rich in flavours. I have added fresh chopped Cilantros at the end of the dish.

Mushroom Potato Curry with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe.

Ingredients:

• 400 Grams fresh Mushrooms, cut into half
• 3-4 Potato, medium diced
• 2 Onions, roughly diced
• 1 Tomato, deseeded and roughly diced
• 1-inch Ginger, peeled and diced
• 3-4 cloves of Garlic, peeled
• 2 Green Chillies
• 2 tablespoons Cilantros, chopped
• ¼ teaspoon Cumin seeds (Jeera)
• 2 Bay leaves (Tejpatta)
• 3 Cloves (Lavang)
• 1 Cinnamon stick (Dalchini)
• 2 Cardamoms (Elaichi)
• ½ teaspoon Turmeric powder
• ¼ teaspoon Chilli powder
• ½ teaspoon Cumin powder (jeera)
• ¾ teaspoon Coriander powder (dhania)
• ½ teaspoon Garam masala powder
• ½ teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking
• 1 cup Water, for gravy
• Thinly sliced green and red Bell Peppers, for garnishing

1. Transfer the diced Onions, Tomatoes, Ginger, Garlic cloves and green Chillies into the jar of a grinder or blender.
   
   

2. Grind them and make a smooth paste of them. Add some water, if required.
   

3. On the other hand, add some Oil into a pan and put the flame in high.
   

4. Once the Oil is hot put the flame in medium and add Cumin seeds, Cinnamon stick, Cardamoms, Bay leaves and Cloves and let them crackle.
   

5. Put the flame in low and add the masala paste (Step 2) into the pan.
   

6. Give a quick mix and close the lid of the pan immediately because the masala splatters initially.
7. Cook the masala paste in low flame for 1-2 minutes.
8. Take off the lid and cook them in medium high flame until the masala starts releasing oil. Stir frequently.
   

9. Add Potatoes into the pan and mix them properly.
   

10. Cover the pan and let them cook for 5-6 minutes in low medium flame.
11. Add Turmeric powder, Chilli powder, Salt and give a nice mix.
    

12. Add Mushrooms into the pan and cook them for 3-4 minutes in low flame.
    

13. Cover the pan and let them cook until the vegetables become tender.
14. Add Coriander powder, Cumin powder, Sugar into the pan and mix them nicely.
    

15. Let the masala cook for a minute in low flame.
16. Add 1 cup water into the pan and put the flame in high.
    

17. Close the lid and cook until the gravy simmers.
18. Put the flame in low and take off the lid of the pan.
19. Add Garam Masala powder, chopped Cilantros into the pan and give a nice mix.
    

20. Cook it for another minute in low flame and switch off the flame.