Mushroom Curry Recipe

Ingredients for Mushroom Curry

• Mushroom
• Potato
• Oil
• Onions
• Gingerroot
• Turmeric Powder
• Ground Dried Chile
• Salt to taste
• 2 medium tomatoes, chopped
• Spinach Leaves
• 1 teaspoon garam masala
• Cilantro Leaf
• 1 tablespoon lemon juice
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• Garlic Clove
• Unsweetened Dried Shredded Coconut

How to Make Mushroom Curry

1. Heat 2 tablespoons of oil or ghee in a wok or large pan over medium heat. Add the chopped onion and grated ginger and sauté until the onion is golden brown, about 5-7 minutes.
2. Stir in the turmeric powder, chili powder, and salt. Sauté for another 2 minutes, until fragrant.
3. Add the sliced mushrooms, cubed potatoes, and chopped tomatoes. Cook over gentle heat for 15-20 minutes, or until the potatoes are tender, stirring occasionally. Add a splash of water if needed to prevent sticking.
4. Meanwhile, heat a small skillet over medium heat. Add the remaining 1 tablespoon of oil and the mustard seeds. Cook until the mustard seeds begin to pop, about 1 minute.
5. Add the curry leaves, sliced garlic, and shredded coconut to the skillet. Stir-fry until the coconut is lightly golden brown, about 2-3 minutes.
6. Remove the coconut mixture from the heat and set aside.
7. Once the potatoes are tender, stir in the garam masala, chopped cilantro leaves, and lemon juice into the main pan.
8. Pour the contents of the small skillet (coconut mixture) over the curry and stir to combine.
9. Serve hot with dal and rice.