Mushroom Potato Curry Recipe

Today I will share how to make Mushroom Potato Curry Recipe, which can go well with rice, paratha, puri, or roti.

In this recipe, the button mushroom chunks are fried and then simmered in a thick gravy made with tomatoes, garlic, and ginger and added with potatoes finished in a warm, spicy, garlic-flavored sauce.

Types of equipment used for this recipe are

Blender

Frying pan

Spatula

The ingredients used for this recipe are

Mushroom: Here I have chosen button mushroom, you can take any other mushroom, like oyster mushroom or Chestnut mushroom

Potato; here I used one big size potato; using more potatoes will lose the flavor of mushroom

Tomato; Used fresh red color tomato

Butter and cooking oil: Here I used 2 tbsp butter and 1 tbsp cooking oil

Other recipes are used garlic, garlic leaves, ginger, Kashmiri red chili, Turmeric powder, cumin and coriander powder, fresh cream, and salt

How to Make Mushroom Potato Curry Recipe

Wash the button mushrooms thoroughly

Cut them into two halves

Heat oil and butter in a pan

Add chopped garlic and sauté them for a minute

Then add the curry-cut potatoes and stir them for a minute

Now add the mushroom and sauté them for a minute

Take a blender jar and add tomato, ginger and soaked Kashmiri mirch, and make a smooth paste (you can make this paste before cooking)

Now add the garlic leaves and sauté them, which gives a nice flavor while cooking in butter

Add turmeric powder, cumin-coriander powder, and salt, and sauté them until the raw smell of the spices goes off

Now add the tomato and chili paste, and mix them well

Cover the lid and, and allow them to cook for 3-4 minutes on low flame

Open the cover, and turn off the flame, sprinkle some chopped green garlic

Transfer them to a serving plate and serve hot with rice or roti.

Mushroom Potato Curry Recipe

Today I will share how to make Mushroom Potato Curry Recipe,which can go well with rice, paratha, puri or even roti.

In this recipe, the button mushrooms  chunks are fried and then simmered in a thickgravy made with tomatoes, garlic and ginger and added with potatoes finished ina warm, spicy, garlic flavored sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories

Equipment

• blender
• A kadai or a fry pan
• Spatula

Ingredients

  

• 250 gm Mushroom
• 1 Potato
• 1 tomato
• 3 tbsp chopped garlic
• 2 tbsp chopped garlic leaves
• 1 tbsp oil
• 2 tbsp Butter
• 1/2 tbsp  turmeric powder
• 1 tbsp cumin- coriander powder
• 1 tbsp Fresh cream
• 1 kashmiri red chili
• 1/2 inch ginger
• salt

Instructions

 

• Wash thoroughly the button mushrooms
• Cut them into two halves
• Heat oil and butter in a pan
• Add chopped garlic and sauté them for a minute
• Then add the curry-cut potatoes and stir them for a minute
• Now add the mushroom and sauté them for a minute
• Take a blender jar and add tomato, ginger and soaked Kashmirimirch, and make a smooth paste (you can make this paste before cooking)
• Now add the garlic leaves and sauté them, which give a niceflavor while cooking in butter
• Add turmeric powder, cumin-coriander powder and salt, and sautéthem until the raw smell of the spices goes off
• Now add the tomato and chili paste, and mix them well
• Cover the lid and, and allow them to cook for 3-4 minutes inlow flame
• Open the cover, and turn off the flame, sprinkle somechopped green garlic
• Transfer them to a serving plate and serve hot with rice orroti.