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POTATO AND MUSHROOM CURRY

INGREDIENts

  • Potatoes (large) 2
  • Button mushrooms 1 Cup
  • Frozen peas, thawed 1 Cup
  • Onion 1
  • Tomato 1
  • Garlic cloves 2
  • Inch piece ginger 1
  • Green chillies 2
  • Fennel seeds 1 Teaspoon
  • Cumin seeds 1/4 Teaspoon
  • Cinnamon stick 1
  • Cloves 4
  • Cardamom pods 2
  • Bay leaf 1
  • Turmeric powder 1/4 Teaspoon
  • Coriander powder 1 Teaspoon
  • Red chilly powder 1 Teaspoon
  • Garam masala powder 1/4 Teaspoon
  • Chat masala 1/2 Teaspoon
  • Fresh coriander leaves, chopped 1 Teaspoon
  • Salt
  • Oil

COOKING DIRECTIONS

Wash, peel and cube the potatoes. place submerged in water (to prevent discoloring) and set aside.

Coarsely shop the button mushrooms and set aside.

Finely chop the onion and garlic. julienne the ginger. slit the green chillies. chop the tomato. set aside.

In a kadai or wok, heat oil.

When the oil is hot enough, add the cumin seeds, fennel seeds, cardamom, cloves, cinnamon and bay leaf.

When the seeds just start to pop and brown, add the ginger, garlic and green chillies. stir for 10 seconds.

Add the finely chopped onion and mix till it turns translucent. add the turmeric and mix well.

Add the tomatoes and a little salt. stir.

When the tomatoes have released their juices, add the coriander powder and red chilly powder. cook on medium heat till the spice powders lose their raw smell.

Add the potatoes, mushroom and peas. stir well to coat with the masala.

Add a little water and cook covered on a medium – low flame till the potatoes are cooked through (about 10 minutes).

Test whether the potatoes are cooked by crushing a piece with a spoon. when done, add the garam masala and chat masala powders, mix well to coat evenly.

Add the freshly chopped coriander leaves and stir. take it off the heat.

Can be eaten with rice, rotis or naan bread.

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