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Aloo mushroom curry recipe | Potato mushroom gravy

By swasthi , on June 2, 2019, 13 Comments, Jump to Recipe

Aloo mushroom curry recipe – Potato and mushrooms make a wonderful combo in a curry. This delicious, simple to make curry goes well with rice, roti or paratha. I usually make this curry when I have little mushrooms left in the fridge. The potatoes in this gravy absorb the flavor of mushrooms and taste very good.

aloo mushroom curry

In Indian cuisine, we make a lot of curries with a combination of veggies. Aloo gobi, Aloo baingan, Aloo matar are some of the most popular combos using potatoes.

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Potato being a versatile veggie goes well with mushrooms, peas, potato, capsicum, sweet potatoes and even with spinach or methi leaves.

The day I made this aloo mushroom, I was running out of veggies. So just went ahead making this curry with 2 of them. Otherwise I would add some peas and capsicum.

So feel free to add your favorite veggies. You can also just grill the veggies in a oven. Make the curry base on the stove top and add the grilled mushrooms and veggies to the gravy.

Then simmer for a while for the flavors to be absorbed.

This potato mushroom gravy also goes very well with flavored rice like pulao, jeera rice or ghee rice. It can also be packed in lunch box.

Tips to make potato mushroom

  1. I have used cashews in this recipe to add some creamy texture to the curry. You can just replace them with blanched almonds. Almond meal or cashew meal can also be used.
  2. You can completely skip the nuts and just use some coconut milk. If adding thick coconut milk, pour it towards the end and turn off the stove.
  3. Leafy green like palak or spinach can also be used. Fine chop them and add along with the mushrooms to the gravy.

For more Mushroom recipes, you can check
Mushroom masala
Kadai mushroom gravy
Simple mushroom cashew fry
Mushroom manchurian

Aloo mushroom curry recipe

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Aloo mushroom curry recipe | Potato mushroom gravy recipe

Simple aloo mushroom curry made with basic ingredients. This is slightly spicy, full of flavors and is best served with rice or roti or bread.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings4 to 6
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 2 to 3 potatoes medium sized , cubed
  • 200 grams white button mushrooms
  • 2 to 3 tbsps oil
  • 1 bay leaves small (optional)
  • ½ to 3/4 tsp cumin / jeera
  • 1 cup onions very finely chopped
  • 1 to 2 green chilies slit
  • 1 ½ tsp ginger garlic paste
  • 2 to 3 tomatoes chopped
  • 1 tsp red chili powder
  • ¼ tsp turmeric
  • Salt as needed
  • 8 to 10 cashews
  • 3/4 tsp kasuri methi
  • 1 tsp garam masala
  • 1 Handful coriander leaves , chopped
  • water as needed
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Instructions

  • Add cubed tomatoes to a jar along with cashews. Make a fine puree. Keep this aside.
  • Wash and chop onions very finely, slit green chilies.
  • Rinse mushrooms and cut them to desired sizes.
  • Add 1 tbsp oil to a pan and heat it.
  • Toss these mushrooms in the oil on a medium flame until they wilt. This takes about 3 to 4 mins.
  • Set these mushrooms aside.
  • Add another 2 tbsps oil to the same pan.
  • Add jeera and bay leaf.
  • When the jeera begins to sizzle add chopped onions and green chilies.
  • Fry them until golden on a medium heat.
  • While the onions fry, wash, peel and cube potatoes to 1 inch sizes.
  • When the onions turn golden, add the ginger garlic paste and fry for a minute.
  • Then add in tomato puree and cook until the moisture evaporates completely.
  • Add red chili powder, turmeric, salt and garam masala. Mix all these and fry for 2 to 3 mins.
  • Add the cubed potatoes and saute for 2 to 3 mins.
  • Pour water just enough to make a gravy. Mix well. Cover and cook until the potatoes are done.
  • Add mushrooms & kasuri methi (optional). Mix and cook covered until the mushrooms are done to your liking.
  • Check the salt and spice, adjust as needed. Cook until the gravy reaches a thick consistency.
  • Sprinkle coriander leaves and keep covered until served.
  • Serve aloo mushroom curry with rice or roti.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo mushroom curry recipe | Potato mushroom gravy recipe
Amount Per Serving
Calories 188 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 68mg3%
Potassium 847mg24%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 725IU15%
Vitamin C 27.3mg33%
Calcium 50mg5%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

Iโ€™m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Reuben says

    August 2, 2020

    5 stars
    Nice recipe, good results.

    Reply
    • swasthi says

      August 3, 2020

      Thank you

      Reply
  3. Suzanne says

    July 20, 2018

    5 stars
    Delicious and easy to put together on a weeknight. Especially good for when you have mushrooms and potatoes hanging around that you’re not sure what to do with them ๐Ÿ™‚ I even eat this for breakfast as it’s perfect to take to work.

    Reply
    • swasthi says

      July 20, 2018

      Hi Suzanne
      So glad to know you liked it. Yes you are right I usually make this just to use up the leftover mushrooms or potatoes. It turns out so good. Thanks a lot the comment. Made me happy
      ๐Ÿ™‚

      Reply
  4. Chitra says

    July 13, 2018

    5 stars
    Mouth watering one.. Looks yummy & neat !

    Reply
  5. PT says

    July 25, 2013

    very rich and creamy dish.. would like to have some with parotta..

    Reply
  6. Saranya Balaji says

    July 25, 2013

    lip smacking curry…

    Reply
  7. Sona S says

    July 25, 2013

    Curry looks very delicious and inviting.

    Reply
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  9. Priya Suresh says

    July 24, 2013

    fingerlicking gravy, love to enjoy with a bowl of rice.

    Reply
  10. sangeetha pn says

    July 24, 2013

    Looks awesome.. ๐Ÿ™‚

    Reply
  11. divya says

    July 24, 2013

    looks sooooo mouthwatering n tempting curry…

    Reply
  12. Navaneetham Krishnan says

    July 24, 2013

    I always welcome easy and simple dishes. Good when there is a need to cook for more people or just for the family. Its a lovely gravy, infused with varieties of spices and potatoes, who can say no to.

    Reply
  13. Sanoli Ghosh says

    July 24, 2013

    Mouth watery potato mushroom curry. Very luscious indeed.

    Reply

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