MUSHROOM POTATO CURRY

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.