Mushroom Potato Curry - a gluten-free, nut-free curry that is easy and quick to make. This gluten free semi-dry aloo mushroom curry pairs well with naan, paratha or rice. This aloo mushroom masala recipe is simple and made with basic pantry staples.
This Mushroom and potato curry is so full of flavours that your family will fall in love with it for the very first time and you'll find yourself making it over and over. The secret to getting the creamy texture and fabulous flavour is the addition of yogurt.
Yogurt is the main ingredient that makes this aloo mushroom masala gravy more flavourful and irresistible. I've used just enough to give it a thick and creamy texture.
This aloo mushroom masala recipe is simple and made with basic pantry staples. It is so creamy and tastes so indulgent that it makes a healthy alternative to a weeknight dinner or simply a quick mid-week dinner. The creamy texture of the curry will surely entice the kids too.
Dry Spices: Turmeric, red chili powder, garam masala, kasuri methi (dried fenugreek leaves).
Liquids: As usual oil and water that is required to make any basic curry.
Vegetables: This recipe needs only basic vegetables - onion, tomato, potatoes and coriander.
Mushroom: I've used fresh white button mushrooms but you may use canned mushrooms.
How to make potato mushroom curry?
Saute mushrooms with a pinch of salt until they turn soft.
Cook onions with cumin in oil.
Add tomatoes, potatoes and cook for 5 minutes.
Mix in dry spices - turmeric, chilli powder, garam masala, salt, sauteed mushrooms, and half cup water and cook for 10 minutes.
Add 1 teaspoon kasuri methi and simmer for a minute.
Remove the pan from the heat and place it on the kitchen counter.
Whisk yogurt well until it is of creamy consistency.
Add yogurt to the curry and mix well.
Return the pan to the burner.
Mix in chopped coriander leaves and simmer for 2 minutes.
Serve creamy and delicious aloo mushroom masala curry with rice or any flatbread.
Variations and Substitutions
For the vegan version, swap coconut milk or coconut cream for yogurt. However, you need to add coconut milk along with water and simmer the curry. Ensure to add just enough to get the creamy texture without overpowering the curry with a coconut taste.
You may swap cream for yogurt. I've used regular plain yogurt. However, you can use low-fat yogurt to reduce the calorie count and make it healthier. If you plan to use low-fat yogurt, you may have to add a small pinch of sugar to balance the sour taste of yogurt.
To give it a veggie boost add a handful of fresh spinach or methi. Add the leafy vegetables along with potatoes.
For extra flavour consider adding ginger garlic paste
Tomato puree could be used instead of fresh tomato.
You may swap portobello or chestnut mushrooms for button mushrooms.
Canned mushrooms can be swapped for fresh ones. Discard the liquid and wash it with cold water. Canned mushrooms don't need to be pre-cooked, just add them along with dry spices and water.
Tips and Tricks
Once you remove the pan from heat, wait for a couple of minutes and then add whisked yogurt to prevent it from curdling effect.
Ensure to whisk yogurt well until creamy before you add it to the curry.
Once you stir in yogurt, do not let the curry boil on high heat, just simmer on low heat for 1-2 minutes to maintain the creamy texture of the curry.
Trim the edges of the stem, slice each mushroom in half from the top through the stem and slice each half into 2-3 pieces depending on the size of the mushroom.
Add a pinch of salt while sauteing mushrooms and onions to speed up the cooking process. Salt helps to release the moisture from the vegetables quickly and thus saves cooking time.
Cut potatoes into medium-sized cubes. The smaller the size of potatoes, the quicker it cooks.
You can use left-over boiled potatoes. Add them along with mushrooms and spices.
This semi-dry aloo mushroom masala pairs well with any flatbreads such as chapati, paratha or naan.
More Curry Recipes
Capsicum Masala: Vegan and gluten-free curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts.
Baby Corn Masala: Classic spicy and delicious curry that makes a great side dish for roti, naan, paratha, chapati and rice.
Green Peas Masala: Comforting and wholesome dish that pairs well with paratha or rice.
Paneer Butter Masala: rich, decadent, mildly spiced and creamy curry that is one of the most favourite and preferred paneer curry in Indian restaurants.
Instant Pot Green Moong Dal: Nutritious, protein-rich simple dish made with green mung beans and aromatic Indian spices.
KEEP IN TOUCH
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📖 Recipe Card
Potato Mushroom Curry ( Aloo Mushroom Curry)
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Tablespoon Oil
- 1 Teaspoon Cumin
- 1 cup (or) 130 gms Onion 1 large, finely chopped
- ¾ cup (or) 110 gms Tomato 1 large, finely chopped
- ½ Teaspoon Turmeric
- 1.5 Teaspoon Chilli Powder
- 1 Teaspoon Garam Masala
- Salt as required
- 1.5 cups (or) 216 gms Potato 3 medium size, peeled, cut to small cubes
- 1.5 cups (or) 176 gms Mushroom halved and sliced
- ½ cup Water
- 2 Tablespoon Yogurt
- handful Coriander leaves chopped
- 1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) crushed
- 2 Tablespoons Oil
- Wash mushrooms well, trim the edges of the stem, cut each mushroom from the top through the stem. Slice each half to 2-3 pieces depending on the size of mushrooms.1.5 cups (or) 176 gms Mushroom
- Peel the outer layer of potatoes, wash and cut them to small dices.1.5 cups (or) 216 gms Potato
- In a pan, heat ½ tablespoon oil on medium-high heat.½ Tablespoon Oil
- Once the oil is hot, add mushrooms, a pinch of salt and saute for 2-3 minutes or until mushrooms start to turn soft. Transfer the mushrooms to a plate and keep them aside.1.5 cups (or) 176 gms Mushroom, Salt
- In the same pan, heat 2 tablespoon oil.2 Tablespoons Oil
- Once the oil is hot, add cumin and let it splutter for a few seconds.1 Teaspoon Cumin
- Now add onion, a pinch of salt, saute well and cook for two minutes or until raw aroma vanishes and onions turn soft and translucent.1 cup (or) 130 gms Onion, Salt
- Add potatoes, tomatoes and saute well. Cover the pan with a lid and cook on medium-low heat for 5 minutes or until potatoes start to soften.1.5 cups (or) 216 gms Potato, ¾ cup (or) 110 gms Tomato
- Open the lid in between once or twice and stir well to prevent potatoes from sticking to the bottom of the pan.
- Now add turmeric followed by chilli powder, garam masala, salt, sauteed mushrooms and fry for a minute.½ Teaspoon Turmeric, 1 Teaspoon Garam Masala, 1.5 Teaspoon Chilli Powder
- Now add water and slightly increase the heat. Close the pan with a lid and cook for 10 minutes or until curry reaches your desired consistency.½ cup Water
- Take the lid off the pan and stir the curry once.
- Crush kasoori methi and simmer for a minute.1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Take the skillet off the heat and place it on trivet or placemat on the kitchen counter. Let it sit for a couple of minutes.
- Meanwhile, take yogurt in a small bowl and stir vigorously with a spoon until it is of thick creamy consistency.2 Tablespoon Yogurt
- Add the yogurt to the curry and stir until well combined.
- Return the skillet to the burner and simmer on medium-low heat.
- Add coriander leaves, stir well and simmer for 2 minutes. Once done you can find oil specs on top of the curry. Turn off the heat.handful Coriander leaves
- Serve creamy and hot mushroom potato curry with rice or naan.
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more