Aloo Mushroom Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.
• STEP 3.Add diced potatoes and sliced mushrooms. Mix well and cook for a few minutes.
• STEP 4.Add water and cover the pan. Simmer until the potatoes are cooked through and the mushrooms are tender.
• STEP 5.Stir in coconut milk and garam masala. Cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or cream.
• If you prefer a thicker gravy, you can mash some of the cooked potatoes to thicken the sauce.

Storage and Serving

• Leftover aloo mushroom curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry with rice, naan bread, or roti for a complete meal.