Tag Archives: Indian mushroom recipe

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Sour and Spicy Mushroom Gravy

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Already I have few mushroom types of gravy; again, this one is different from all those gravies – spicy and sour gravy for poori, chapathi and all Indian breads. I have accompanied this gravy with Poori.

I am taking this to Fiesta Friday #63 hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy

Ingredients:

  • Mushrooms – 300 gm
  • Dried Methi leaves / Kasoori Methi – a fistful full
  • Onions – 2 nos
  • Tomatoes – 1 no
  • Red chili powder – 1 tsp
  • Coriander powder – ½ tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 2 tbsp
  • Cashew nuts – 7 nos
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the mushroom. Chop them roughly into pieces.
  • Soak the cashew nuts in water for 15 minutes and grind them to fine paste by adding little water.
  • Heat oil the kadai, add in the methi leaves and wait for a minute.
  • Add in the onions, ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they become mushy.
  • Add in the spice powders and cook until the raw smell goes off.
  • Add in the mushrooms, along with salt and cook until the mushrooms are half cooked.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in half cup of water, cover and cook until the mushrooms are cooked.
  • Add in the cashew paste and cook until the raw smell goes off.

Serve hot with poori or any Indian bread.

Note: I have prepared this semi-gravy, if you want it as dry, put in low flame for another few mins, keep on stirring, and garnish with coriander leaves.

 

 

Spicy Mushroom pepper fry

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Mushrooms are my family’s favorite, particularly my daughter’s. So I cook it atleast once in a week, apart from too many mushroom recipe, I have tried this one which was too good in taste, colour and aroma. Let us move on to the recipe…

Spicy Mushroom pepper fry

Spicy Mushroom pepper fry

Ingredients:

  • Mushrooms – 300 gm
  • Onions – 1 no (medium sized)
  • Tomato – ½ no (medium sized)
  • Ginger-garlic paste – 2 tbsp
  • Chili powder – ½ tsp
  • Garam masala – ½ tsp
  • Dry red chillies – 2 nos
  • Black peppercorns – 1 tbsp
  • Fennel / Saunf – 1 tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tbsp
  • Curry leaves – two strings

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Clean the mushrooms. Slice them into two pieces.
  • Heat a tsp of oil in a kadai. Add dry red chilies, peppercorns, fennel seeds, cumin seeds, coriander seeds and fry them till the raw smell goes off. Bring it room temperate and grind them to a fine powder.
  • Heat the leftover oil in a kadai. Add half of the curry leaves, onions and ginger –garlic paste. Sauté those till the onions turn transparent.
  • Add in the tomatoes and sauté them till they become mushy.
  • Add in the sliced mushrooms and red chili powder, salt, garam masala. Saute till for few mins, till the mushroom oozes out and then dries out.
  • Add in the grounded masala powder and the left over curry leaves. Stir it well, till the masala get blend with mushroom and leaves its raw smell.

Serve hot with steamed rice, curd rice or any Indian breads.

Note: This recipe can also be prepared using cauliflower, chicken and mutton.