Mushroom Potato Curry is a semi dry side that works very well to be served with hot rotis. The dish gets done very quickly and only needs basic spice powders.
You must have noticed I hardly post any Mushroom recipes, that’s because I don’t eat Mushroom. Of course, I share nonveg because I have people who can vouch on the taste. So when it comes to Mushroom, since both Hubby dear and I don’t eat, it never gets done.
However, Daddy and Konda loves it, so Amma makes it a point to make it when they happen to see good button Mushrooms available. Athamma is visiting us and with her also liking it, the audience for this was more. When I had made Paneer Butter Masala for the kids, this quick side dish was made for the elders who loved Mushroom more!
This is the second curry for the BM#95 Week 3, where I am sharing some quick Prep to Plate dishes and I decided to showcase some curries.
Mushroom Potato Curry
200 gms Mushroom
2 nos Potato
1/2 cup Onions
3/4 cup Tomatoes
1 tsp Ginger grated
1 tsp Red Chili powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
Salt to taste
1/4 tsp Garam Masala
Few Drops Lemon Juice
2 tsp Cooking Oil
How to make the Mushroom Potato Curry
Wash and chop the mushrooms, soak in water until use.
Wash and peel the potatoes, cube into 1 inch pieces
Heat a nonstick pan with oil
Saute onion julienne till slight coloured.
Add grated ginger paste and saute well.
Add the cubed potatoes, sprinkle some water and cover with lid.
After 5 mins, add salt and turmeric powder. Stir well and cover to cook for few more mins.
Add the spice powders, along with drained mushroom, sprinkle some more water.
Cover with lid and cook for 5 mins.
Add tomatoes and simmer for 10 mins.
Check if aloo is cooked.
Squeeze in lemon juice.
Serve hot with rotis.