In this Mushroom Curry recipe I’ve potatoes which is optional, you can replace it with any other veggies like peas or cottage cheese (paneer).
Preparation time: 15 min
Cooking time: 30 min
Serves: 4
Ingredients
- Mushrooms: 200 gms
- Potatoes: 150 gms
- Tomatoes: 2
- Onions:1
- Onions (chopped): 1
- Ginger and garlic paste: 2 tablespoons
- Cumin seeds: 1 tablespoon
- Fenugreek leaves (Kasuri methi), dried: 1 tablespoon
- Chilli powder: 2tablespoons
- Salt: to taste
- Turmeric powder: ½ teaspoon
- Coriander powder: 1tablespoon
- Asafoetida (hing): a pinch
- Refined oil: 3 tablespoons
Method
1. Heat little oil in a kadai fry potatoes and mushrooms (until they turn to light brown color) separately and keep them aside.2. Heat oil in a pan add cumin seeds, hing and chopped onions fry until color changes.
3. Add tomatoes fry them and then add onion paste, ginger garlic paste cook until color changes.
4. Now add mushrooms and potatoes fry them for 3 minute. Add chilli powder, salt, turmeric, coriander powder, dried fenugreek leaves. Add water and cook until potatoes become soft.
5. Now mushroom curry is ready to serve.
6. Garnish with coriander and serve hot with roti or rice.