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.