aloo mushroom recipe with step by step photos – simple homely potato mushroom curry recipe.
both potatoes and mushrooms make regular appearance on our dining table. i prepare many dishes with both of them separately and some recipes are already posted on the blog.
this aloo mushroom recipe is spiced with a tang coming from the tomatoes and a mild sweetness, creaminess coming from the cashews and onions. this is an onion-tomato based gravy and tastes delicious with chapatis or even parathas. the recipe takes some time to make, as the potatoes are cooked in the gravy itself. to shorten the time, you can parboil or fry the potatoes and then add. you can also make the curry in a pressure cooker.
for the recipe, do use tomatoes which are not too tangy or sour. and if by chance, the gravy does become too tangy, then add a few tablespoons of cream towards the end and a bit of sugar to balance the sourness.
serve potato mushroom gravy with rotis, tandoori rotis, naan or with some steamed rice or jeera rice.
few more tasty recipes for you!
aloo mushroom
INGREDIENTS FOR aloo mushroom
main ingredients for aloo mushroom
- 200 grams white button mushrooms, sliced
- 140 grams potatoes OR 2 medium potatoes, chopped in small cubes
to be ground to a paste:
- 140 grams tomatoes OR 2 medium sized tomatoes
- 50 grams onions OR 1 medium sized onion - halved or quartered
- 15 to 18 cashews (kaju)
- 1 tablespoon chopped coriander leaves (dhania patta)
- 2 cups water for blanching
other ingredients for aloo mushroom
- 2 tablespoon oil
- ½ teaspoon caraway seeds (shahjeera) OR ½ teaspoon cumin seeds (jeera)
- 1 medium sized tej patta (indian tej patta or tamalpatra)
- 3 cloves (lavang)
- 2 green cardamoms (hari elaichi or choti elaichi)
- ½ inch cinnamon (dalchini)
- 1 single mace strand (javitri)
- 1 teaspoon ginger-garlic paste OR ½ inch ginger + 4 to 5 garlic cloves - crushed to a paste in a mortar-pestle
- 1 to 1.25 cups water
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon kasuri methi, crushed (dry fenugreek leaves)
- salt as required
HOW TO MAKE aloo mushroom
preparation for aloo mushroom
- rinse and take tomatoes, onion, halved or quartered, 15 to 18 cashews in a heat proof bowl.
- pour 2 cups of hot water. cover and blanch these ingredients for about 25 to 30 minutes.
- meanwhile, rinse or wipe dry the mushrooms. slice or chop them. rinse, peel and chop the potatoes in small cubes. keep aside.
- after 25 to 30 minutes, drain and chop the tomatoes roughly. add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar.
- also add 1 tbsp chopped coriander leaves. without adding any water, grind to a smooth fine paste. keep aside.
making aloo mushroom
- heat 2 tbsp oil in a pan. add the whole spices - 1/2 tsp caraway seeds/shahjeera or 1/2 tsp cumin seeds/jeera, 1 medium sized tej patta, 3 cloves, 2 green cardamoms, 1/2 inch cinnamon and 1 single mace strand.
- saute till the spices crackle and become fragrant.
- then add the sliced or chopped mushrooms.
- stir very well and begin to saute the mushrooms.
- while sauteing the mushrooms would begin to loose water.
- continue to saute on a medium flame till all the water dries up.
- then with the spoon, bring the mushrooms towards one side of the pan and add 1 tsp ginger-garlic paste. in the same place, stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
- now add the potato cubes. stir and saute for 2 minutes.
- then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1 tsp coriander powder.
- mix the spice powders with the rest of the ingredients.
- add the ground paste. stir and mix well.
- saute for 5 to 6 minutes on a low to medium flame or till you see some oil releasing from the sides.
- then add salt as per taste.
- add 1 to 1.25 cups water. depending on the gravy consistency you want, you can add less or more water. stir very well.
- cover and simmer the potato mushroom gravy on a low to medium flame till the potatoes are cooked through. takes about 12 to 15 minutes. do check at intervals and if the gravy becomes too thick, then add some water.
- lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves). stir.
- if you do not have dry fenugreek leaves, then skip it. as a substitute you can also add a light pinch of fenugreek seeds powder.
- garnish the curry with chopped coriander leaves.
- serve potato mushroom hot with your favorite indian bread - chapatis, tandoori rotis, naan. the curry also tastes good with bread or dinner rolls.
preparation to make aloo mushroom recipe
1. rinse and take 2 medium sized tomatoes (140 grams), 1 medium sized onion, halved (50 grams), 15 to 18 cashews in a heat proof bowl. pour 2 cups of hot water.
2. cover and blanch these ingredients for about 25 to 30 minutes. meanwhile, rinse or wipe dry 200 grams white button mushrooms. then chop or slice them. rinse, peel and chop 2 medium potatoes in small cubes. keep aside.
3. after 25 to 30 minutes, drain and chop the tomatoes roughly. add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar. also add 1 tbsp chopped coriander leaves.
4. without adding any water, grind to a smooth fine paste. keep aside.
how to make aloo mushroom
5. heat 2 tbsp oil in a pan. add the whole spices – ½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds/jeera, 1 medium sized tej patta, 3 cloves, 2 green cardamoms, ½ inch cinnamon and 1 single mace strand. saute till the spices crackle and become fragrant.
6. then add the sliced or chopped mushrooms.
7. stir very well and begin to saute the mushrooms.
8. while sauteing the mushrooms would begin to loose water. continue to saute on a medium flame till all the water dries up.
9. then with the spoon, bring the mushrooms towards one side of the pan and add 1 tsp ginger-garlic paste. in the same place, stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
10. now add the potato cubes. stir and saute for 2 minutes.
11. then add ¼ tsp turmeric powder, ½ tsp red chili powder and 1 tsp coriander powder.
12. mix the spice powders with the rest of the ingredients.
13. add the ground paste.
14. stir and mix well.
15. saute for 5 to 6 minutes on a low to medium flame or till you see some oil leaving the sides of the masala.
16. then add salt as per taste.
cooking aloo mushroom curry
17. add water 1 to 1.25 cups water. depending on the gravy consistency you want, you can add less or more water.
18. stir very well.
19. cover and simmer the gravy on a low to medium flame till the potatoes are cooked through. takes about 12 to 15 minutes. do check at intervals and if the gravy becomes too thick, then add some water.
20. in the pic below, the aloo mushroom gravy is done and ready. i cooked the curry to a slightly thick gravy. you can make the gravy to thick or medium consistency also. check the taste and add more salt or red chili powder if required.
21. one of the last touches is to crush and add 1 tsp of kasuri methi leaves (dry fenugreek leaves). stir. if you do not have dry fenugreek leaves, then skip it. as a substitute, you can also add a light pinch of fenugreek seeds powder.
22. serve potato mushroom hot with your favorite indian bread – chapatis, roomali roti or naan bread. the curry also tastes good with bread or dinner rolls.
Hello there!
I have an allergy to tree nuts so can I substitute cashews with peanuts or something to get that creaminess or just omit them altogether?
Also want to say how very happy my brother told me about this amazing blog. Indian culture resonates with me very much and brings joy to my heart that I can afford to eat my favorite kind of food and enjoy cooking it too!
Thank you, namaste.
thank you derek. peanuts will give an altogether different taste. so i would not suggest adding them. instead you can add some 2 tablespoons light cream once the gravy is done. if you are a vegan you can use coconut cream.
One query in this case we added ground paste in the end. Would it be ok if we put the paste as first thing in oil and then saute it till paste releases oil and then add mushroom,would it be more tasty this way.
megha, you can do this way. or you can saute mushrooms in another pan with a bit of oil and then add to the fried masala paste. it will taste good.
Hello Dassana,
I wanted to thank you
1.Beautiful pictures
2.your hard work and efforts it feels as if you sitting in front and best part a cooking teacher who is not scoldiñg.
3.we gain a lot of coñfidence by your step by step representation.
4.The way you manage n post in a sequenced category wise manner.
5.Instant replies are very helpful
Thank you
May God bless you
thanks a ton megha. agree on the not scolding part 😁 best wishes and all the best to you.
Dear Dassana,
Thank you. I refreshed the page and wrote a long message. How much does it takes for the messagr to appear on your blog
Megha, the comment goes for moderation. Usually we reply the comments within 24 to 48 hours and then only the comment is published.
Dear Dassana,
Thank you for all your support.This blog is beautiful.Beautiful snaps and really you put in lot of hard work and dedicaton,commitment and time.Cooking requires patience and believe me you make cooking so interesting and colourful and fun. Thank you very very much for all your sincere efforts,it seems that you are in sitting in front and explaining how to cook.
The way you make categories ,index of recipes and it makes searching easy and recipes are very much in sequence and order. And I cannot believe before going through the blog that vegetarian food can be so loving,interesting and full of variety to cook.
Your step by step instructions,information , notes all are adding value and are interesting to read.
Thank you for updating your blog with beautiful pictures and new recipes everyday.
God Bless you!!!! 🙂
Warm Regards
Megha
Welcome Megha. Thanks a lot for this positive feedback and for your best wishes. Comments like yours keep motivating to add more recipes.
Hi dassana ji,
I tried this recipe and it came out very well … All my roomies loved it .. Thank you so much .. Your recipes keep me going and makes me feel more motivated to cook different recipes.. And I have a question .. While doing this recipe , cos of the tomatoes the sourness increased.. I managed to reduce it by add little bit of cream to the recipe and it was fine .. But generally what do we do if the sourness is high cos of the tomatoes.. ? Kindly let me know ..
Welcome Kaavya. apart from cream, you can add little bit of sugar. these are the two options that can be used. before making the recipe, always check the taste of tomatoes.
Good???? tried it, tasty!
thanks elizabeth for sharing your positive feedback on the recipe.
Dear dassana….. Pl give tips. To buy mushrooms from super market….n how we will know its spoiled or not….they say its poisonous to use after date….so m scared…. N how to clean also pls suggest me….for this christmas if possible pl include goan bakery dishes….. Also pl upload ragi mudde recipes. This time too many request recipes;-)
shubha, while buying the mushrooms should fresh and white. if they appear brownish or blackish and look soggy, then do not buy them. if they turn brownish black then there is an aroma which they give, which is more like that of a fungus aroma which is found in a fungus infected bread. they should look crisp when buying. in hindi we have a term ‘gala hua’. they should not look ‘gala hua’.
for cleaning, i keep them in a strainer or colander. take each mushroom and keep it under running water and remove the fine mud particles with my hands. you just need to brush the mud particles off from the mushroom while rinsing. then i keep that mushroom aside. this way i clean each mushroom one by one. drain them very well. while chopping, just slice of a part of the stalk which looks muddy. the rest of the stalk you can keep.
i am thinking of adding some goan bakery recipes and yes even rage mudde is on my list. but not getting enough time. i already have a lot of recipes in drafts. so i am focussing on clearing the drafts and then adding new recipes. but hopefully one goan cake, i plan to add before new year.
Thank you dassana….for detailed description…..
welcome shubha.
I made this recipe last night, I’m from Nicaragua my boyfriend is from Punjab and he said it tastes like his mom recipe. Thank you so much I love this app, now I can cook any Indian food thanks to you ?
thats nice to know. thanks a lot for this feedback on the recipe as well on the app.
Thank you so much for your lovely recipes! I made this today with 5 kilo of mushrooms? My friends loved the recipe! Thank you also for the veg korma recipe.
Welcome Ruth. Glad to know this.
Made this recipe with paneer and baby corn for my fussy husband. Now he asks me to make it every other day. 🙂
sure make it and thank you deepika 🙂
Im making this now and my paste dosent look same colour as urs
it is due to the color of the tomatoes.
Made this last night. Lovely recipe, thank you so much!
thankyou so much deepika 🙂
Oh! simply awesome.
thankyou franz 🙂
Tried this recipe… Shared it with neighbours too…. Was loaded with compliments… All thanks to u dassana dee
welcome shaivy and thankyou so much for your positive comments 🙂
My first mushroom recipe.. Loved it. Fantastic recipe !!! Thank u 🙂
thankyou and you are always welcome aarti 🙂
My first Mushroom dish! Loved the flavour 🙂 Delicious recipe. I have a doubt, what do you do for storing the mushrooms for longer days?
Love,
Reshma
glad you liked mushrooms reshma 🙂 you can’t store mushrooms for longer time as they come into category of perishable products so eat them as fast as you could.
Okay 🙂
Dear Dasanna
First of all thank you so much for huge collection of recipes. My friend suggested me this website last week only .. OMG you are amazing…not only sharing the recipes but also u need patience and time and answering all the doubts … Thank you so much for your time. Wish you all the best.. MGBU…
And second thing is a doubt instead of mushroom can I add brinjal with potato in this recipe bcoz m cooking for my friend family they don’t like mushroom.. Please.
Thank you
Lakshmi
pleased to know this lakshmi and thankyou so much for your kind and positive words 🙂 god bless you too. yes you could add brinjal but they would impart a different flavor then a potato. but do try and let us know how they turned out? also you are always welcome.
Dear Dassana,
Thank you . Yes I did tried with brinjal as you said it does impart the flavour. But my friend said it was really very nice. And I too liked it . Good.
Thank you.
With best wishes
Lakshmi
glad you liked the mushroom with brinjal will try that way too 🙂 thankyou for trying and pleased to know you and your friend liked the recipe.
hi dasanna,
have one doubt..
how to make this dish without onion or garlic? how can i make the gravy?
you can easily skip the onions and garlic. follow the same recipe without onion and garlic. add a pinch of asafoetida to mimic the onion garlic flavor while tempering. also add 2 to 3 tbsp cream towards the end if not using onions.
Hi dassana! I was looking for recipes with mushrooms and I couldn’t see any seperate tab for mushroom recipes. So, it was difficult to find the recipes. It would be nice if you could add a collection of mushroom recipes seperately. 🙂
thankyou rizza have taken your request on our file.
rizza, i have not made any category of mushroom recipes. but i have made a collection of mushroom recipes – https://www.vegrecipesofindia.com/mushroom-recipes/
I love mushrooms and this is the shortest n yummy dish. Thanks Dassana amit
thankyou nupur and you are always welcome 🙂
This recipe looks absolutely fantastic. My wife and I are planning on trying it tomorrow night. Thanks!
thankyou tom 🙂 and let us know how it was? best of luck.
Hi dassana, troubling you again with a query of another recipe. I was waiting for the comment section to open. It is regarding the pizza. Do I need to use olive oil or can I use any other oil.. The reason being I do not like olive oil. And which other oil can I use…… And yes I too love coconut macaroons . will try and let you know…
Regards n to care
Marina
no problem marina. i will open the comment section by tonight. for the pizza sauce, olive oil is always added. since you do not like olive oil, use a neutral flavored oil like sunflower oil. sure, do try the coconut macaroons. they were good.
Vegetarian dhanshak was delicious hats off too u for such a wonderful recipie…have a query for the above recipe u have posted i don’t eat mushrooms, what can i replace mushrooms with?
thanks riya 🙂 try gobi/cauliflower. mushrooms cannot be replaced as they have their unique texture and taste. but any other veggie can be used instead of mushrooms. you can even add mixed veggies like carrots, cauliflower, beans, baby corn, capsicum. but i would suggest to parboil the veggies before you add them. capsicum can be sauteed after onions are sauteed.
Riya, I think you can use soya chunks/nuggets as a substitute of mushrooms.