Aloo mushroom curry recipe | Potato mushroom gravy recipe
Aloo mushroom curry formula – Tater and mushrooms make a howling jazz group in a curry. This delicious, reniform to make curry goes well with rice, roti or paratha. I usually make this curry when I have little mushrooms left in the electric refrigerator. The potatoes in this gravy absorb the flavor of mushrooms and taste rattling well-behaved.
In Indian cuisine, we make much of curries with a compounding of veggies. Aloo gobi, Aloo baingan, Aloo matar are some of the most popular combos using potatoes.
Potato being a versatile vegetable goes well with mushrooms, peas, potato, capsicum, sweet potatoes and even with spinach or methi leaves.
The Day I ready-made this aloo mushroom, I was running out of veggies. So just went in the lead devising this curry with 2 of them. Otherwise I would add some peas and capsicum.
So feel give up to add your favorite veggies. You can also just grillwork the veggies in a oven. Make the groom base on the kitchen stove top and add the cooked mushrooms and veggies to the gravy.
Then simmer for a while for the flavors to be unreflected.
This potato mushroom gravy likewise goes same well with flavored rice like-minded pulao, jeera Rice or ghee rice. It can also be packed in lunch boxful.
Tips to make potato mushroom-shaped cloud
- I have used cashews in this recipe to add many creamy texture to the curry. You can just replace them with blanched almonds. Almond meal or cashew nut meal can also be in use.
- You can completely skip the nuts and just use some coconut cream. If adding loggerheaded coconut milk, pour it towards the final stage and turn off the stove.
- Leafy green like palak Oregon spinach can likewise be used. Fine chop them and add along with the mushrooms to the gravy.
For more Mushroom cloud recipes, you can check
Mushroom cloud masala
Kam-Tai mushroom gold rush
Simple mushroom cashew fry
Mushroom manchurian
Aloo mushroom dress recipe
- 2 to 3 potatoes medium sized , cubed
- 200 grams covered button mushrooms
- 2 to 3 tbsps oil
- 1 bay leaves small (nonmandatory)
- ½ to 3/4 tsp cumin seed / jeera
- 1 cupful onions very finely chopped
- 1 to 2 green chilies slit
- 1 ½ tsp gingerroot garlic paste
- 2 to 3 tomatoes (1 ½ cups chopped)
- 1 tsp red chili powder
- ¼ tsp turmeric
- Salt as needed
- 8 to 10 cashews
- ¾ tsp kasuri methi
- 1 tsp garam masala
- 1 Handful Chinese parsley leaves , chopped
- piss as needed
-
Add cubed tomatoes to a jar along with cashews. Make a close-grained puree. Keep this aside.
-
Wash and chop onions precise finely, slit greenness chilies.
-
Rinse off mushrooms and cut them to desired sizes.
-
Minimal brain damage 1 tbsp oil to a tear apart and heating plant it.
-
Cast aside these mushrooms in the oil on a medium flame until they wilt. This takes about 3 to 4 mins.
-
Set these mushrooms aside.
-
Add other 2 tbsps oil to the one pan.
-
Sum up jeera and bay leaf.
-
When the jeera begins to sizzle add chopped onions and green chilies.
-
Fry them until golden along a medium oestrus.
-
While the onions fry, wash, peel and regular hexahedron potatoes to 1 inch sizes.
-
When the onions bi golden, add the ginger garlic library paste and fry for a minute.
-
Then tote up in tomato puree and cook until the moisture evaporates wholly.
-
Add reddish chili powder, Curcuma longa, table salt and garam masala. Mix all these and kid for 2 to 3 mins.
-
Add the cubed potatoes and saute for 2 to 3 mins.
-
Pour water upright enough to stimulate a manna from heaven. Mixture recovered. Get across and cook until the potatoes are cooked.
-
Add mushrooms &adenosine monophosphate; kasuri methi (optional). Commix and cook covered until the mushrooms are done to your liking.
-
Discipline the salt and spice, adjust as needed. Fake until the gravy reaches a thick consistency.
-
Sprinkle coriander leaves and keep covered until served.
-
Service aloo mushroom curry with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For superior results watch over my elaborated step-away-step photo operating instructions and tips above the recipe card.
Nutrition Facts
Aloo mushroom curry (White potato vine mushroom manna from heaven)
Amount Per Serving
Calories 188 Calories from Fatty tissue 81
% Daily Measure*
Fat 9g 14%
Atomic number 11 68mg 3%
Potassium 847mg 24%
Carbohydrates 23g 8%
Fiber 5g 21%
Bread 4g 4%
Protein 6g 12%
Vitamin A 725IU 15%
Vitamin C 27.3mg 33%
Calcium 50mg 5%
Iron 4.6mg 26%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
0 Response to "Aloo mushroom curry recipe | Potato mushroom gravy recipe"
Post a Comment