Mushroom Potato Masala
Mushroom Potato Masala—well, the name pretty much speaks for itself. Originally, the intention was for the mushroom to take the spotlight with the potato playing a supporting role. However, the potato ended up being a star in its own right rather than just a sidekick.While I frequently include mushrooms in pasta or omelets, this time, I decided to create a curry with them.Mushroom Potato Masala is a straightforward and uncomplicated vegetarian dish that pairs excellently with both rice and roti. The mushroom contributes its distinct flavor, while the potato adds texture to this unassuming yet delicious dish.
Ingredients
- 200 gms Mushroom, sliced (I used white button mushroom)
- 1 medium Potato (cubed and parboiled)
- 1 big Onion (chopped)
- 1.5 – 2 tsp Crushed garlic
- 1 tsp Crushed ginger
- 2 Green chilli (slit lengthwise)
- 1/2 tsp Turmeric powder
- 1.5 – 2 tsp Coriander powder
- 1/2 tsp Fennel powder
- 1/2 – 1 tsp Pepper powder
- 1/4 – 1/3 cup Medium thick coconut milk
- 2 tbsp Chopped coriander leaves
- Salt
- 1 tbsp Coconut oil
Instructions
- Heat oil in a wide pan. Add chopped onion and cook till it caramelises.
- Add crushed ginger garlic and green chillies. Cook for 2-3 mins or until the raw smell goes.
- Add all the spice powders (turmeric, coriander, fennel & pepper powder). Cook for 2-3 mins or until oil starts appearing.
- Add mushroom and salt. Mix well and cook on low flame for 5-7 mins.
- Add parboiled potato to the masala and cook till both mushroom and potato are done.
- Add medium thick coconut milk, bring it to boil, reduce flame and cook till gravy is reduced.
- Drizzle 1 tsp ghee (optional, but recommended) and add chopped coriander leaves.
- Serve hot with rice or roti.
Notes
You can sub mushroom with cauliflower if you like. If you like to have gravy, increase the quantity of coconut milk.
Tried this recipe?Let us know how it was!