This is a simple Indian vegetable curry featuring potatoes and mushrooms. A great vegetarian meal with naan bread, dosa, or any rice.
Ingredients:
Mushroom – 200 gm
Potato – 1
Onion – 1
Tomato – 2
Curry leaves – 2 stems
Green chilli – 2
Ginger garlic paste – 1 spoon
Coriander seeds – 1 spoon
Pepper corn – 10
Cloves – 3
Fennel seeds – 1 tsp
Grated coconut – 1/4 cup
Cinnamon stick – 1 inch
Bay leaf – 1
Turmeric powder – a pinch
Sambar powder – 1 tsp
Oil for seasoning
Steps
Cut the mushroom into pieces. Chop the onion and tomatoes. Slit the green chilli into two.
Fry coriander seeds, fennel seeds, and pepper corn in a pan until golden brown without oil.
Take it out and cool down.
In the same pan, heat 2 tsp of oil and add cinnamon sticks and a bay leaf.
Once cinnamon’s nice smell started, add curry leaves, green chilli, and ginger garlic paste.
Once the ginger garlic paste’s raw smell is gone out add minced onion and fry it until golden brown.
Add chopped tomato and salt for taste.
Once the tomato becomes mushy, add a pinch of turmeric powder and sambar powder. Stir it and keep frying for 3 minutes.
Add a cup of water and boil it for two minutes.
Meanwhile, Grind coconut, fried coriander seeds, fennel seeds, pepper corn with a little water until a smooth paste.
Add this ground paste into the curry and stir it. Keep boiling for another 5 minutes.
Add coriander leaves on top and remove from the stove.
Now delicious mushroom/ potato curry is ready.
Try and post your suggestions and comments.