Mushroom potato masala

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Oil as needed
  • 2 - bay leaves
  • 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
  • 1/3 tsp - amchur powder
  • 1 tsp - garam masala powder
  • Coriander leaves - a few, chopped

How to Make Mushroom potato masala

  • Puree the tomatoes in a blender and set aside.
  • Grind the melon seeds and cashews with enough water to a smooth paste. Set aside.
  • Heat a wide pan with 1 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, bay leaves and saute.
  • Add onions, green chillies and fry till the onions turn translucent.
  • Add ginger garlic paste and saute.
  • Pour tomato puree and cook for 2-3 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 2-3 mins.
  • Pour enough water to cook the gravy.
  • Add the fried mushrooms and potatoes, add amchur powder.
  • Cover and cook for 3-5 mins.
  • Remove from heat and add coriander leaves.

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