Aloo Mushroom Masala will make a great weeknight meal paired with rice or roti, and it comes together from prep to finish in less than 30 minutes. The dish doesn't use any nuts or cream, it is naturally gluten free and a very healthy Indian curry.
Aloo and Mushroom is a great combo for curry. Mushroom add the bite and the starch from potato makes the curry thick and creamy. It is a very comforting dish and with the spices that goes in, it turns out very delicious without any effort at all.
If you don't like the gravy in mushroom curry, then try this dry mushroom masala
This One Pot Aloo Mushroom Masala happens quite regularly in our house, and I am sure you will enjoy it too.
Ingredients you need for Aloo Mushroom Masala
Mushroom - I used white button mushroom. And the ones I used are quite big, got it from Costco, and so I sliced most of these in quarters. If you use the regular white button mushroom from other stores, then slice in half.
Potatoes - Any variety of potatoes will work great, and you want to dice them almost the same size as the mushroom, so it cooks fast and looks uniform too.
Onion, tomato, garlic, ginger - The usual ginger garlic paste along with onion and tomato is added. I like to chop the onion very finely and make a tomato purée or finely chop the tomatoes too. Finely chopping the onion and tomato will once again create that creamy, smooth texture to the curry.
Spice Paste - Instead of adding the dry spice powder straight to the pan, which can at times burn the powder without giving it chance to flavor the curry. Instead, I like to make a quick spice paste. The technique of mixing ground spices with water before adding to the curry, creates a creamy consistency and the spices don't burn. Rather, mixes evenly with rest of the ingredients.
Steps to prepare Aloo Mushroom Masala
It's a very easy one pot dish that doesn't call for too many steps, either. A perfect for beginners too!
- Start by slicing the mushroom in quarter or half and then fry in little oil on a medium high heat, to slightly char the mushroom pieces. Avoid adding any salt at this step, as that will soften the mushroom and will not brown it nicely. Take it off the pan when done.
- In the same pan at medium heat, this time, pour the oil and add cumin seeds along with ginger garlic paste. Stir it around for a few seconds.
3. Scatter the chopped onion, season with salt and stir it around for a few minutes to soften the onion.
4. Make the spice paste with the round spices and water and add it to the pan. And cook fore few minutes for the raw smell of spices to go away.
5. Pour the tomato purée and mix it around.
6. Scatter the potatoes and cook for a few more minutes to blend everything.
7. Pour the water and let simmer until the potatoes have softened a little.
8. Finally, add the mushroom and simmer for a while for the mushroom to soak up all the flavor.
Sprinkle with cilantro leaves and enjoy with rice or paratha.
I keep the Aloo Mushroom Masala less spicy, but you can definitely make it spicy by adding some green chili or adding garam masala at the end.
Yes! You can stir fry everything in the pot and cook the curry even faster, may be 15 minutes.
Adding ground cashew or almond will make the curry creamy and delicious. Adding cream or yogurt will make it extra delicious and extra soothing to the palate.
Frying, or rather searing mushroom in a hot pan with oil, enhances the flavor of mushroom. It is not a mandate, but definitely makes the dish taste so good.
I always avoid washing mushroom with water, instead just scrub with a kitchen towel. You can damp the kitchen towel if you see too much dirt in the mushroom.
If you however, wash the mushroom in water, then pat it dry it completely before frying it for the dish.
Any mushroom dish tastes best when prepared with fresh, beautiful mushroom that is not bruised or softened. So get the good quality mushroom and you will love the dish.
Here are few mushroom dishes you must try:
Aloo Mushroom Masala
- 8 oz White button mushroom
- ½ Inch Fresh ginger
- 3 Cloves Garlic
- 1 Medium size Potato
- 1 Medium size Onion
- 1 Medium size Tomato
- 1 teaspoon Cumin seeds
- Salt to taste
- 3 tablespoon Oil
- Cilantro leaves to garnish at the end
- ½ teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Kashmiri Chili powder
- ½ teaspoon Fennel powder
- Little water to make the spice paste
- Rub the mushroom clean with a kitchen towel, and then either slice in half or in quarter, depending on how big the mushrooms are.
- Chop the onion into fine dice, purée the tomato, and make the garlic and ginger paste by grinding in a spice grinder.
- Peel and dice the potato into the similar size as the mushroom.
- Make the spice paste and keep aside.
- Place a heavy bottom skillet on medium high heat and pour 2 tablespoons oil, scatter the dice mushroom and sear the mushroom to slightly golden brown. Remove once done.
- To the same pan at medium heat, pour the rest of the oil, cumin seeds and ginger garlic paste. Stir it around for a few seconds, then scatter the onion. Season with salt and cook the onion for 2 minutes.
- Pour the spice paste and cook for 3 minutes for the spices to cook.
- Purée or finely chop the tomato and pour it to the skillet. Stir it around and add the diced potato. Cook for 2 minutes and then pour about 1 and ½ cups water. Season with salt and let it simmer for 5 minutes for the potatoes to softened.
- Scatter the fried mushroom and continue simmering for 3 minutes. Check for salt and add more if needed.
- Garnish with cilantro leaves and enjoy warm.