Ingredients

• 2 - bay leaves
• 3 tsp - oil
• 1/2 tsp - black cumin
• 1 cup - onions chopped
• 2 - green chillies, slit
• 1.5 tsp - ginger - garlic paste
• 3/4 cup - tomato puree
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric
• Salt as needed
• 12 - cashews
• 1 tbsp - melon seeds
• 3 - boiled potatoes cubed
• 200 g - white button mushrooms
• 1 tsp - kasuri methi
• 1/4 tsp - amchur powder
• 1 tsp - garam masala powder
• A few - chopped, coriander leaves

How to Make Mushroom potato curry

• Puree the tomatoes in a blender.
• Grind the melon seeds and cashews with enough water to a smooth paste.
• Heat a wide pan with a tbsp of oil, fry boiled potatoes on a high flame till they turn slightly golden and keep aside.
• In the same pan, fry mushrooms on a high flame for 2 to 3 mins.
• Heat oil in a pan to prepare the gravy, add cumin and bay leaf and saute
• Add onions, green chillies, fry till the onions turn translucent
• Add ginger-garlic paste and saute
• Pour tomato puree and cook for 2 to 3 mins
• Add red chilli powder, turmeric and salt. Cook till the tomato puree thickens and begins to leave the sides.
• Add the melon and cashew paste.
• Cook for 2 to 3 mins
• Pour enough water to cook the gravy
• When the gravy boils, add garam masala and kasuri methi
• Add the fried mushrooms and potatoes, add amchur powder
• Cover and cook for 3 to 5 mins
• Switch off the heat and add coriander leaves
• Recipe Courtesy: Indian Healthy Recipes