potato mushroom

Aloo mushroom recipe with step by step photos – simple homely and tasty curry made with potatoes and mushrooms. Gluten-free and vegan.

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 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 With rotis, tandoori rotis, naan or with some steamed rice or jeera rice.

How to make potato mushroom

1. Rinse and take 2 medium-sized tomatoes (140 grams), 1 medium-sized onion, halved (50 grams), 15 to 18 cashews in a heatproof 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.

5. Heat 2 tbsp oil in a pan. Add the whole spices – ½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds, 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

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. It 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 curry 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.

Few more tasty recipes for you!

• Dum aloo
• Potato curry
• Aloo paneer
• Matar paneer
• Mushroom masala

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aloo mushroom

4.89 from 17 votes

By Dassana Amit

This potato mushroom curry is spiced with a tang coming from the tomatoes and a mild sweetness, creaminess coming from the cashews and onions.

Save Pin Print

Prep Time 35 mins

Cook Time 40 mins

Total Time 1 hr 15 mins

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Cuisine North Indian, Punjabi

Course: Main Course

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Servings 4

Units

Ingredients

main ingredients

• 200 grams white button mushrooms, sliced200 grams white button mushrooms, sliced
• 140 grams potatoes or 2 medium potatoes, chopped in small cubes140 grams potatoes or 2 medium potatoes, chopped in small cubes

to be ground to a paste

• 140 grams tomatoes or 2 medium sized tomatoes140 grams tomatoes or 2 medium sized tomatoes
• 50 grams onions or 1 medium sized onion - halved or quartered50 grams onions or 1 medium sized onion - halved or quartered
• 15 to 18 cashews15 to 18 cashews
• 1 tablespoon chopped coriander leaves1 tablespoon chopped coriander leaves
• 2 cups water for blanching2 cups water for blanching

other ingredients

• 2 tablespoon oil2 tablespoon oil
• ½ teaspoon caraway seeds (shahjeera) or ½ teaspoon cumin seeds½ teaspoon caraway seeds (shahjeera) or ½ teaspoon cumin seeds
• 1 medium sized tej patta (indian tej patta)1 medium sized tej patta (indian tej patta)
• 3 cloves3 cloves
• 2 green cardamoms2 green cardamoms
• ½ inch cinnamon½ inch cinnamon
• 1 single mace strand1 single mace strand
• 1 teaspoon ginger-garlic paste or ½ inch ginger + 4 to 5 garlic cloves - crushed to a paste in a mortar-pestle1 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 water1 to 1.25 cups water
• ¼ teaspoon turmeric powder¼ teaspoon turmeric powder
• ½ teaspoon red chili powder½ teaspoon red chili powder
• 1 teaspoon coriander powder1 teaspoon coriander powder
• 1 teaspoon kasuri methi, crushed (dry fenugreek leaves)1 teaspoon kasuri methi, crushed (dry fenugreek leaves)
• salt as requiredsalt as required

Instructions

preparation

• 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 gravy on a low to medium flame till the potatoes are cooked through. It 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.

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