A spicy and delicious curry! Best served with rice or roti (Indian flat bread). I have used store-brought tomato paste and Kashmiri chili powder to give the curry a lovely deep color. If you cannot find Kashmiri chili powder you can substitute with paprika for the color, and it may be ideal for those who prefer it a bit less spicy.
You need –
- Mushrooms – 250 grams, quartered
- Baby potatoes – 10-12
- Garlic and ginger paste – 2 teaspoons
- Onion – 2 medium, thinly sliced
- Tomato paste – 2 teaspoons
- Dried fenugreek leaves – 1 teaspoon
- Cumin seeds – ½ teaspoon
- Coriander powder – 1 tablespoon
- Chili powder – 3 teaspoons or to taste
- Turmeric powder – ½ teaspoon
- Garam Masala powder – ½ teaspoon
- Salt to taste
- Coriander leave – to garnish
- Oil as required
How to –
Boil the potatoes till tender. Peel the skin and set aside.
Heat oil in a pan and shallow fry the potatoes till golden brown. Remove and set aside.
In the same pan (add oil if required), splatter the cumin seeds. Add the ginger-garlic paste and cook briefly. Tip the sliced onions and cook till translucent.
Add the coriander, chili and turmeric powder and cook till the oil start to separate. Add the tomato paste, dried fenugreek leave and put on a lid and cook for 2 minutes.
Add mushrooms, fried potatoes, salt and about ¼ cup of water. Cover and cook till the mushrooms are cooked through. Uncover and sprinkle the garam masala , coriander leaves and stir well. Add a little water if the curry looks too dry.
Turn off the heat and serve hot with rice or roti.