Description
Spicy Potato Mushroom curry, a dry fry item made with freshly ground black pepper. This recipe is made using Portabella Mushroom and Red potatoes. You can use any variety.| Ingredients | |
|---|---|
| 1 pack | Mushroom (2 cups chopped) |
| 2 nos | Onion (finely chopped) |
| 1 no | Tomato (diced) |
| 1 tsp | Ginger garlic paste |
| 1 no | Green chili (slit open) |
| 1 no | Potato (cubed) |
| ¼ tsp | Red chilli powder |
| 1 tsp | Coriander/ |
| 1 tsp | Black pepper powder (freshly ground preferred) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Garam masala powder |
| ¼ tsp | Cumin seeds |
| 5 nos | Curry leaves |
| ¼ tsp | Salt (or to taste) |
| 4 tsp | Oil |
| 2 stks | Coriander leaves (for garnishing) |
Instructions
Wash and peel the skin off the potatoes. Cube them and soak them in cold water to avoid discoloration. Do not wash the mushrooms, just wipe them clean with a damp paper towel and chop them into bite size pieces. Heat the oil in a pan, toast the cumin seeds and curry leaves. Fry the onions till golden, green chillies and add ginger garlic paste along with tomatoes and cook till soft. Now add the cubed potatoes and chopped mushroom along with turmeric, red chilli powder, coriander powder, black pepper powder, garam masala and salt. Mix well, cover and cook on medium flame for 4 minutes stirring frequently to avoid sticking to the bottom of the pan. After this keep stir frying until the whole mixture turns brown and dry. Garnish with coriander and serve with curd rice.
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