Ingredients:
- 2 to 3 potatoes medium sized , cubed
- 200 grams white button mushrooms
- 2 to 3 tbsps oil
- 1 bay leaves small
- 3/4 tsp cumin / jeera
- 1 cup onions very finely chopped
- 1 green chilies slit
- 1 tsp ginger garlic paste
- 2 tomatoes chopped
- 1 tsp red chili powder
- ¼ tsp turmeric
- Salt as needed
- 10 cashews
- 1 tsp garam masala
- coriander leaves , chopped
- water as needed
Method:
- Add another 2 tbsps oil to the same pan.Add jeera and bay leaf.When the jeera begins to sizzle add chopped onions and green chilies.Fry them until golden on a medium heat.
- When the onions turn golden, add the ginger garlic paste and fry for a minute.Then add in tomato puree and cook until the 5 min.
- Add red chili powder, turmeric, salt and garam masala. Mix all these and fry for 2 to 3 mins.
- Add the cubed potatoes and saute for 3 min.Pour water just enough to make a gravy. Mix well. Cover and cook until the potatoes are done.
- Add mushrooms and cook covered until the mushrooms are done .Check the salt and spice, adjust as needed. Cook until the gravy reaches a thick consistency.
- Sprinkle coriander leaves and keep covered until served.
- Serve aloo mushroom curry with rice or roti.
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