Aloo Mushroom Curry

Aloo Mushroom Curry Recipe – Potato and mushrooms make a wonderful combo in a curry. This delicious, simple to make curry goes well with rice, roti or paratha. I usually make this curry when I have little mushrooms left in the fridge. The potatoes in this gravy absorb the flavor of mushrooms and taste very good.

In Indian cuisine, we make a lot of curries with a combination of veggies. Aloo gobi, Aloo baingan, Aloo matar are some of the most popular combos using potatoes.

Potato being a versatile veggie goes well with mushrooms, peas, potato, capsicum, sweet potatoes and even with spinach or methi leaves.

The day I made this aloo mushroom, I was running out of veggies. So just went ahead making this curry with 2 of them. Otherwise I would add some peas and capsicum.

So feel free to add your favorite veggies. You can also just grill the veggies in a oven. Make the curry base on the stove top and add the grilled mushrooms and veggies to the gravy.

Then simmer for a while for the flavors to be absorbed.

Tips to Make Potato Mushroom

  1. I have used cashews in this recipe to add some creamy texture to the curry. You can just replace them with blanched almonds. Almond meal or cashew meal can also be used.
  2. You can completely skip the nuts and just use some coconut milk. If adding thick coconut milk, pour it towards the end and turn off the stove.
  3. Leafy green like palak or spinach can also be used. Fine chop them and add along with the mushrooms to the gravy.
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