Mushroom Potato Curry – a gluten-free, nut-free curry that is easy and quick to make. This semi-dry aloo mushroom curry pairs well naan, paratha or rice. One-pot curry is so creamy and tastes so indulgent that it makes a healthy alternative to weeknight dinner or simply a quick mid-week dinner.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “JUMP TO RECIPE” or “PRINT RECIPE” or click the “JUMP TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
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 in getting the creamy texture and fabulous flavour is the addition of yogurt. Yogurt is the main ingredient that makes this curry more flavourful and irresistible. I’ve used just enough to give it a thick and creamy texture. The creamy texture of the curry will surely entice the kids too.
Potato Mushroom Curry Recipe Variations
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 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 fenugreek. Add the leafy vegetables along with potatoes.
How to serve potato mushroom curry?
This semi-dry curry pairs well with any flatbreads such as chapati, paratha, naan. Serve it as side-dish with hot steamed rice or with any flavoured rice such as Jeera Rice, Vegetable Masala Rice, Mint Pulao.
Watch how to make simple potato mushroom curry
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MORE SIMPLE CURRY RECIPES
Ingredients
Dry Spices: Turmeric, chilli powder, garam masala, kasoori 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.
Instructions
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, water and cook for 10 minutes.
Add Kasoori methi and simmer for a minute.
Remove the pan from 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 coriander leaves and simmer for 2 minutes.
Serve creamy and delicious mushroom and potato curry with rice or any flatbread.
Tips & 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 curry.
Once you stir in yogurt, DO NOT let the curry to boil on high heat, just simmer on low heat for 1-2 minutes to maintain the creamy texture of the curry.
NOTES
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.
Cut potatoes to medium size 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.
Trim the edges of the stem, slice each mushroom in half from the top through the stem and slice each half to 2-3 pieces depending on the size of the mushroom.
Add a pinch of salt while sauteing mushrooms and onions to fast up the cooking process. Salt helps to release the moisture from the vegetables quickly and thus saves cooking time.
Potato Mushroom Curry ( Aloo Mushroom Curry)
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
- 1/2 tbsp + 2 tbsp Oil
- 1 tsp Cumin
- 1 cup (130 gms) Onion 1 large, finely chopped
- 3/4 cup (110 gms) Tomato 1 large, finely chopped
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 1 tsp Garam Masala
- Salt as required
- 1.5 cups (216 gms) Potato 3 medium size, peeled, cut to small cubes
- 1.5 cups (176 gms) Mushroom halved and sliced
- 1/2 cup Water
- 2 tbsp Yogurt
- handful Coriander chopped
- 1 tsp Kasoori Methi (Dry Fenugreek Leaves) crushed
Instructions
- 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.
- Peel the outer layer of potatoes, wash and cut them to small dices.
- In a pan, heat 1/2 tbsp oil on medium-high heat.
- 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.
- In the same pan, heat 2 tbsp oil.
- Once the oil is hot, add cumin and let it splutter for a few seconds.
- 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.
- 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.
- 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.
- 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.
- Take the lid off the pan and stir the curry once.
- Crush kasoori methi and simmer for a minute.
- 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.
- 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.
- Serve creamy and hot mushroom potato curry with rice or naan.
Video
Notes
KEEP IN TOUCH
Do let me know if you make this simple aloo mushroom curry. I love to get feedback from readers.
You can stay up to date by following on Facebook, Pinterest, Instagram or subscribe to my Youtube channel.
KEEP IN TOUCH
Do let me know if you make this simple aloo mushroom curry. I love to get feedback from readers.
You can stay up to date by following on Facebook, Pinterest, Instagram or subscribe to my Youtube channel.
