Preparation Time: 30 minutes
Mushroom - 1/2 cup
Potatoes - 1/2 cup
Shallots - 10-15
Tomatoes - 1
Green chillies - 2
Ginger - 1 tablespoon
Salt - to taste
Cloves - 3
cinnamon - small piece
pepper - 1/2 tablespoon
cumin seeds - 1/2 tablespoon
Red chilly powder - 1 tablespoon
coriander powder - 2 tablespoons
Shallots - 7- 8
Coconut - 2 tablespoons
Cashew -3- 4
Poppy seeds - 1/2 tablespoon
1. Soak poppy seeds and cashew nuts in little water for around 20 - 30 minutes.
2. Boil potatoes in water with minced chillies and grated ginger with little salt.
3. When it is half done, add mushrooms and boil them together and strain the water when it is cooked 3/4 th
4. Dry roast, all spices given under masala, and add shallots and coconut and fry for couple of minutes.
5. Cool the mixture and grind it with poppy seeds and cashew with little water.
6. Add the ground masala to boiled potatoes and mushroom with little water and cook it in low flame for 5 to 10 minutes. Add additional salt as required.
7. In parallel, add 2 tablespoons of oil in another pan and add mustard seeds when oil is hot. When it splutters, add curry leaves, and shallots and fry until it is golden brown.
8. Now add the tomatoes and cook it until it is smashed and mixes well.
9. Add this to the potato/mushroom mixture and cook for 3 -4 minutes until it mixes well.
10. Garnish with coriander and switch off the stove.
Yummy, spicy potato/mushroom curry is ready to serve. This goes very well with Rotis/Rice. You can also substitute Cauliflower in this recipe to have a variation.
If you don't like it much spicy, avoid green chillies.
You can also add little curd to make the gravy tastier.