Potato N Mushroom Curry

Potato N Mushroom Curry

an easy yet flavorful curry that can be prepared very quickly.

Nirmala Prem


  1. 2 potatoes (large)
  2. 1 Cup button mushrooms
  3. 1 Cup peas Frozen , thawed
  4. 1 Onion
  5. 1 tomato
  6. 2 cloves garlic
  7. 1 inch ginger piece
  8. 2 green chillies
  9. 1 Teaspoon fennel seeds
  10. 1/4 Teaspoon cumin seeds
  11. 1 cinnamon stick
  12. 4 cloves
  13. 2 pods cardamom
  14. 1 bay leaf
  15. 1/4 Teaspoon turmeric powder
  16. 1 Teaspoon coriander powder
  17. 1 Teaspoon chilly red powder
  18. 1/4 Teaspoon garam masala powder
  19. 1/2 Teaspoon masala chat
  20. 1 Teaspoon coriander leaves fresh , chopped
  21. salt
  22. oil


20 mins
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    Wash, peel and cube the potatoes. place submerged in water (to prevent discoloring) and set aside.

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    Coarsely shop the button mushrooms and set aside.

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    Finely chop the onion and garlic. julienne the ginger. slit the green chillies. chop the tomato. set aside.

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    In a kadai or wok, heat oil.

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    When the oil is hot enough, add the cumin seeds, fennel seeds, cardamom, cloves, cinnamon and bay leaf.

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    When the seeds just start to pop and brown, add the ginger, garlic and green chillies. stir for 10 seconds.

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    Add the finely chopped onion and mix till it turns translucent. add the turmeric and mix well.

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    Add the tomatoes and a little salt. stir.

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    When the tomatoes have released their juices, add the coriander powder and red chilly powder. cook on medium heat till the spice powders lose their raw smell.

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    Add the potatoes, mushroom and peas. stir well to coat with the masala.

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    Add a little water and cook covered on a medium - low flame till the potatoes are cooked through (about 10 minutes).

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    Test whether the potatoes are cooked by crushing a piece with a spoon. when done, add the garam masala and chat masala powders, mix well to coat evenly.

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    Add the freshly chopped coriander leaves and stir. take it off the heat.

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    Can be eaten with rice, rotis or naan bread.

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