Tag Archives: mushroom curry

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…

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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.

Mushroom Recipes / 10+ Mushroom Recipes / Easy and simple Mushroom recipes

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A mushroom is the fleshy, spore-bearing fruting body of a fungus, typically produced above the ground on soil. Mushroom describes a variety of gilled fungi, with or without stems. Mushrooms are used extensively in cooking, in many cuisines. There are also non-edible mushrooms which are poisonous, so do not consume the mushrooms grown in wild.

Health Benefits: These are the only plant source of Vitamin-D, they could help regulate cholesterol, it helps in weight loss and increases the strength of immune system, and they are good source of iron and they are an ideal low energy diet for diabetics.

Mushroom Recipes

Mushroom Recipes

As my daughter loves mushroom, I use to prepare food with mushroom atleast once in a week. Here are few mushroom recipes, tried out in my kitchen:

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Mushroom gravy in Cashew paste

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Coming to vegetarian, when I prepare any type of variety rice, the first and foremost ingredient which comes to my  mind for gravy or curry is the mushroom. Already I have posted to two mushroom gravies one is with the combination of coconut and the other one with all Indian spices, now I have tried with cashew paste, which was delicious and yummy. The aroma, texture and the taste of the gravy was awesome.

Mushroom gravy with Cashew paste

Mushroom gravy with Cashew paste

Ingredients:

  • Onion – 2 nos
  • Tomato – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Mushroom – 200 gm
  • Cashew nuts – 10 nos
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Finely chop onions and tomatoes.
  • Heat water in a sauce pan, soak the mushrooms for 5 mins. Drain the water and chop a mushroom into 2 or 3 pieces.
  • Soak cashewnuts in water for 10 mins and grind them to fine paste by adding little water.
  • Heat oil in kadai. Put cardamom, cloves, cinnamon and star anise. Fry for 2 mins.
  • Put the ginger-garlic paste and sauté till the raw smell goes off.
  • Put the onions and fry till they turn golden brown, followed by tomatoes and fry till they become mushy.
  • Put the mushrooms and all the spice powders with salt. Saute them for few mins.
  • Pour in half a cup of water and cover with the lid, wait till the mushrooms is cooked.
  • Pour in the cashew paste and allow it to boil. Keep in low flame, till the raw smell goes off.
  • Remove from fire when the gravy thickens.

Serve hot with any variety rice and any type of Indian bread. I have accompained this mushroom gravy with Vegetable Briyani and Raita.