Mushroom Potato Curry Recipe – Authentic Indian Coconut Milk Gravy

Last Updated on 3 months by Neha Deshmukh

Mushroom Potato Curry Recipe – Authentic Indian Coconut Milk Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s relatively easy to whip up. This Mushroom Potato Curry is exactly that. It’s a dish I first made years ago when I was craving something warm and satisfying, and it’s become a regular in my kitchen ever since. The creamy coconut milk gravy, earthy mushrooms, and soft potatoes… honestly, it’s a hug in a bowl! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another mushroom curry. It’s a beautiful blend of flavors and textures, made even better with the richness of coconut milk. It’s:

• Comforting: Perfect for a cozy night in.
• Flavorful: A lovely balance of spices that isn’t overpowering.
• Easy to make: Seriously, it comes together pretty quickly.
• Versatile: Goes wonderfully with rice, roti, or even some fluffy naan.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 200 gms Mushroom, sliced (white button mushroom)
• 1 medium Potato (cubed and parboiled)
• 1 big Onion (chopped)
• 1.5 – 2 tsp Crushed garlic
• 1 tsp Crushed ginger
• 2 Green chilli (slit lengthwise)
• 0.5 tsp Turmeric powder
• 1.5 – 2 tsp Coriander powder
• 0.5 tsp Fennel powder
• 0.5 – 1 tsp Pepper powder
• 0.25 – 0.33 cup Medium thick coconut milk
• 2 tbsp Chopped coriander leaves
• Salt to taste
• 1 tbsp Coconut oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Fennel Powder: Don’t skip this! It adds a subtle sweetness and depth of flavor that’s really special. It’s a key ingredient in many South Indian curries. You can find it at most Indian grocery stores, or online.
• Coconut Milk: The thickness of coconut milk varies. I prefer a medium-thick consistency for this curry – it gives the gravy a lovely richness without being too heavy. If yours is very thin, you might need to simmer the curry for a bit longer to get the desired consistency.
• Parboiled Potatoes: Parboiling the potatoes is a game-changer. It ensures they hold their shape and don’t fall apart during the cooking process. Just boil them until they’re almost cooked through – still firm, but easily pierced with a fork. About 5-7 minutes usually does the trick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the coconut oil in a wide pan over medium heat. Add the chopped onion and cook until it’s beautifully caramelized – this takes patience, but it’s so worth it!
2. Toss in the crushed ginger, garlic, and slit green chilies. Sauté for 2-3 minutes, until you can smell that lovely raw aroma disappear.
3. Now, add the turmeric, coriander, fennel, and pepper powders. Cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are nicely roasted and ready to go.
4. Add the sliced mushrooms and a pinch of salt. Mix well and simmer on low heat for 5-7 minutes, until the mushrooms start to soften.
5. Incorporate the parboiled potatoes and continue to cook until both the mushrooms and potatoes are tender.
6. Pour in the coconut milk, bring the curry to a gentle boil, then reduce the heat and simmer until the gravy thickens to your liking. This usually takes about 5-10 minutes.
7. Finally, drizzle with a little ghee (if using) and garnish generously with chopped coriander leaves. Serve hot with rice or roti!

Expert Tips

• Don’t overcrowd the pan: When sautéing the mushrooms, work in batches if necessary. Overcrowding will steam them instead of browning them.
• Taste as you go: Adjust the salt and spices to your preference. Everyone’s palate is different!
• Low and slow: Simmering the curry gently allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based alternative like vegan butter or another tablespoon of coconut oil.
• Spice Level: If you like things a little hotter, add an extra green chili or increase the amount of pepper powder. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptation: This curry is a wonderful addition to a South Indian Onam or Sadya feast. It’s a lovely, mild curry that complements the other dishes beautifully.

Serving Suggestions

This Mushroom Potato Curry is fantastic with:

• Steaming hot rice (Basmati is my go-to!)
• Warm roti or paratha
• A side of cooling yogurt or raita
• A simple vegetable side dish like beans poriyal

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop. You can also freeze it for up to a month.

FAQs

1. Can I use a different type of mushroom in this curry?

Absolutely! Shiitake, oyster, or cremini mushrooms would all work beautifully.

2. What is the best way to parboil the potatoes for this recipe?

Boil the cubed potatoes in salted water for about 5-7 minutes, until they’re almost cooked through but still firm. Drain them well before adding them to the curry.

3. Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavors will actually deepen as it sits.

4. What is fennel powder and where can I find it?

Fennel powder is made from ground fennel seeds and has a slightly sweet, anise-like flavor. You can find it at most Indian grocery stores or online.

5. Can I adjust the thickness of the gravy? How?

Definitely! If the gravy is too thick, add a splash of water or coconut milk. If it’s too thin, simmer it for a bit longer to allow it to reduce.