Mushroom Potato Masala
Recipe source: vegrecipesofindia
250 gms mushrooms quartered
2 medium potatoes cubed
2 tsp ginger garlic paste
2 tbsp oil
½ tsp cumin seeds or shahjeera
2 green cardamoms
½ inch pc cinnamon
¼ tsp turmeric powder
½ -1 tsp chili powder
1 tsp coriander powder
1 tsp kasoori methi crushed (dry fenugreek leaves)
Coriander leaves to garnish
1 large tomato
1 small onion
2 tbsp coriander leaves
In a small microwave proof bowl, add sliced tomatoes, onions and cashewnuts. Microwave for 8-10 mins.(don’t add water)
Cool and grind to paste along with coriander leaves. Keep aside.
(Alternately, instead of microwave, you can keep tomatoes, onion slices and cashewnuts in 2 cups boiling water for 20 mins. Drain water and grind)
Heat a pan and add oil.
Add bay leaf, cumin or shahjeera, cardamom, cinnamon and saute for few seconds.
Add ginger garlic paste and saute for few mins.
Add mushrooms and stir. Saute till all water dries up.
Add potatoes, turmeric powder, chili powder and coriander powder and mix well. Add salt.
Add ground paste and mix well for few mins till everything is nicely sautéed.
Add 1-1 ½ cups hot water. Cover and let it simmer till potatoes are cooked. Add ½ cup more hot water if you want more gravy.
Lastly add crushed kasoori methi. Mix and take off fire.
Garnish with chopped coriander leaves.
Serve with chapattis or nan.