Mushroom potato curry

This is a simple Indian vegetable curry featuring potatoes, mushrooms. A great vegetarian meal with naan bread, dosa or any rice.


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 - 1tsp
Grated coconut - 1/4 cup
Cinnamon stick - 1 inch
Bay leaf - 1
Turmeric powder - a pinch
Sambar powder - 1 tsp
Oil for seasoning


1 . Fry coriander seeds, fennel seeds, pepper corn in a pan until golden brown without oil.

2. Take it out and cool down.

3. In the same pan heat 2 tsp of oil and add cinnamon sticks and bay leaf.

4. Once Cinnamon nice smell started add curry leaves, green chilli and ginger garlic paste.

5. Once ginger garlic paste raw smell gone out add minced onion and fry it until golden brown.

6. Add chopped tomato and salt for taste.

7. Once tomato become mushy add pinch of turmeric powder and sambar  powder. Stir it and keep fry for 3 minutes.

8. Add cup of water and boil it for two minutes.

9. Meanwhile Grind coconut, fried coriander seeds, fennel seeds, pepper corn with little water until smooth paste.

10. Add this ground paste into the curry and stir it. Keep boil for another 5 minutes.

11. Add coriander leaves on top and remove from stove.

Now delicious mushroom/ potato curry is ready.

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