Mushroom Curry Recipe

Name: Mushroom Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mushroom, chopped; 1 lb potato, peeled and chopped; 2 tablespoons oil (or ghee); 2 onions, peeled and sliced; 1 inch piece gingerroot, finely chopped; 1 teaspoon turmeric powder; ½ teaspoon ground dried chile (or to taste); 1 teaspoon salt (or to taste); 3 tomatoes, sliced; 12 medium spinach leaves, sliced; 1 teaspoon garam masala; 1 tablespoon chopped cilantro leaf; 1 tablespoon lemon juice; ½ teaspoon mustard seeds; 10 -12 fresh curry leaves; 1 large garlic clove, sliced; 1 -2 tablespoon unsweetened dried shredded coconut; 2 tablespoons oil, additional

Servings: persons

1 lb mushroom, chopped
1 lb potato, peeled and chopped
2 tablespoons oil (or ghee)
2 onions, peeled and sliced
1 inch piece gingerroot, finely chopped
1 teaspoon turmeric powder
½ teaspoon ground dried chile (or to taste)
1 teaspoon salt (or to taste)
3 tomatoes, sliced
12 medium spinach leaves, sliced
1 teaspoon garam masala
1 tablespoon chopped cilantro leaf
1 tablespoon lemon juice
½ teaspoon mustard seeds
10 -12 fresh curry leaves
1 large garlic clove, sliced
1 -2 tablespoon unsweetened dried shredded coconut
2 tablespoons oil, additional

1
Heat oil or ghee in a wok or kahai, and saute the onion and ginger until onion is turning golden brown.
2
Add turmeric, chile powder and salt and saute for two minutes.
3
Add the mushrooms, potatoes and tomatoes and cook over gentle heat until the potatoes are tender.
4
Add a splash of water if necessary.
5
Meanwhile, heat a small skillet and saute the mustard seeds in the extra two tablespoons oil until they pop.
6
Add the curry leaves, sliced garlic and shredded coconut, and stir and fry until coconut is turning golden.
7
Immediately remove from the heat and set aside.
8
When the potatoes are tender, stir in the garam masala, chopped cilantro leaves and lemon juice.
9
Pour the contents of the small skillet over the curry, then serve with dal and rice.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb mushroom, chopped, 1 lb potato, peeled and chopped, 2 tablespoons oil (or ghee), 2 onions, peeled and sliced, and more.

Yes, Mushroom Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions