This mushroom potato curry is an absolute favourite at my home and makes regular appearance at our dining table. It is a perfect combo with rotis, chapathis, pulao varieties. I generally make this curry mild, more like a stew. The addition of coconut milk makes this dish creamier and more delicious.
Ingredients
- 2 cups Mushroom, sliced
- 2 Potatoes, cubed
- 1 Onion, thinly sliced
- ½ tsp. Ginger, chopped
- 2 nos. Green chillies, slit
- Curry leaves, a few
- ¼ tsp. Turmeric powder
- ½ cup Water
- Salt, to taste
- 2-3 tsp. Oil
- Garam masala mix – 1 inch. Cinnamon stick, ½ tsp. fennel seeds, 8-10 pepper corns, 3-4 cloves, 2 Bay leaves
- 1 cup coconut milk
Method
- Heat oil in a deep pan.
- Add sliced onions, chopped ginger, green chillies and curry leaves.
- Again add the garam masala mix to this.
- Saute until oil starts appearing.
- Add turmeric powder and saute for a few seconds.
- Next add in the potato. Mix well and stir for a minute.
- Add 1/2 cup water and cook until the potatoes are half cooked.
- After the potatoes are half cooked, add the mushrooms.
- Cook until the veggies are done.
- Add the coconut milk and mix well.
- Serve hot with chapathis.
