Aloo mushroom curry (Potato mushroom gravy)

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.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Servings4 to 6

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.