This dish, known as Mushroom and Potato Curry, is a flavorful and popular recipe that originated in the culinary traditions of India. It is a beloved dish that has been passed down through generations and is commonly enjoyed in Indian households and restaurants worldwide. The combination of mushrooms, potatoes, and spices creates a harmonious blend of flavors that tantalizes the taste buds.
Mushroom and Potato Curry is a versatile dish that can be served throughout the year, making it a staple in Indian cuisine. It is particularly favored during festive occasions and gatherings where it is prepared in large quantities to cater to a crowd. The dish’s rich and aromatic flavors make it a comforting choice for cooler seasons, while the vibrant spices add a touch of warmth and depth to summer meals. Whether it’s a family dinner, a potluck event, or a celebration, Mushroom and Potato Curry is a versatile and crowd-pleasing option.
In terms of taste, this curry offers a delightful balance of earthy, savory, and aromatic flavors. The mushrooms contribute a unique umami taste, while the potatoes add a comforting and starchy element. The combination of spices such as ginger, garlic, turmeric, and garam masala infuses the dish with a distinct Indian flair, offering a mild heat and a complex flavor profile. The dish can be customized to suit individual preferences, allowing for adjustments in spiciness and the use of optional ingredients like chili powder and garlic. Overall, Mushroom and Potato Curry is a delicious and satisfying dish that showcases the rich flavors and culinary heritage of Indian cuisine.
Mushrooms, peas and potatoes
Ingredients
- 1 lb. small white mushrooms
- 1 Lb small new potatoes
- 1 Cup shelled green peas
- 1 small finely sliced onion
- 1 Tsp finely grated fresh ginger
- 1 clove garlic crushed (optional)
- 1 Tbsp finely chopped fresh coriander
- 1 Tsp ground turmeric
- 1/2 Tsp chili powder optional
- 1/2 Cup hot water
- 1 1/2 Tsp salt
- 1 Tsp garam masala
- 1 Tbsp ghee
Instructions
- Wipe mushrooms with a damp paper towel. If mushrooms are large, cut them in halves or quarters, leaving a piece of stalk on each piece. Wash and scrub potatoes, and if they are large, cut them into halves or quarters. Frozen peas can be used instead of fresh, but add them during the last 15 minutes.
- Heat ghee in a saucepan and fry onion over gentle heat for 3 minutes. Add ginger, garlic, and coriander leaves, and fry for 3-4 minutes longer, stirring occasionally. Add turmeric and chili powder, fry for 1 minute, then add mushrooms, potatoes, and fresh peas. Add water and salt, and stir well. Cover and cook on low heat for 15 minutes. Uncover, sprinkle with garam masala, and stir well. Cover and cook for a further 15 minutes or until potatoes are tender enough to be pierced with a skewer.
- This recipe is served continually throughout the year, especially with a large crowd. You can prepare it in advance.
