Potato Mushroom Curry

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.

Jump to:

• Ingredients
• How to make potato mushroom curry?
• Variations and Substitutions
• Tips and Tricks
• Serving Suggestions
• More Curry Recipes
• 📖 Recipe Card
• Related

Ingredients

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.       

Check out a couple more mushroom recipes on the blog: mushroom pulao and zucchini mushroom pasta.      

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.     

Serving Suggestions

This semi-dry aloo mushroom masala pairs well with any flatbreads such as chapati, paratha or naan.

Serve this mushroom masala with potato as a side dish with hot steamed rice or with any flavoured rice such as jeera rice, vegetable masala rice, mint pulao, kashmiri pulao or vegetable pulao.

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.

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