Potato Mushroom Curry Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Potato Mushroom Curry Recipe – Authentic Indian Gravy

Hello friends! If you’re anything like me, a comforting, flavorful curry is always a good idea. Today, I’m sharing my go-to Potato Mushroom Curry – a creamy, aromatic dish that’s surprisingly easy to make. I first stumbled upon a version of this while visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Potato Mushroom Curry (Aloo Gobi as it’s sometimes called, though technically that usually refers to potato and cauliflower!) is a hug in a bowl. It’s packed with flavor, wonderfully comforting, and perfect for a weeknight dinner. The gravy is rich and creamy thanks to the cashews, and the earthy mushrooms pair beautifully with the soft potatoes. Plus, it’s a fantastic way to get your veggies in!

Ingredients

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

• 2-3 medium potatoes, cubed
• 200 grams white button mushrooms
• 2-3 tbsp oil
• 1 bay leaf
• ½ – 1 tsp cumin seeds
• 1 cup onion, finely chopped
• 1-2 green chilies, slit
• 1 tsp ginger garlic paste
• 1 cup chopped tomatoes
• 1 tsp red chili powder
• ½ tsp turmeric
• Salt to taste
• 8-10 cashews
• ½ tsp kasuri methi (dried fenugreek leaves)
• 1 tsp garam masala
• 1 handful coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Cashews: These are the secret to the creamy gravy. Don’t skimp! Soaking them in warm water for 10-15 minutes before blending will help achieve an even smoother puree.
• Mushrooms: White button mushrooms are classic, but you can experiment with cremini or shiitake for a more intense flavor.
• Kasuri Methi: Oh, this stuff is magic. It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. If you can find it, definitely use it! (More on substitutions in the FAQs).
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well during cooking.
• Regional Variations: You’ll find potato and mushroom curries all over India! North Indian versions, like this one, tend to be richer and creamier. South Indian versions often incorporate coconut milk and curry leaves for a different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the tomatoes and cashews into a smooth puree. Set this aside – it’s the base of our amazing gravy.
2. Heat 1 tbsp oil in a pan over medium heat. Sauté the mushrooms until they’re nicely wilted, about 3-4 minutes. Remove them from the pan and set aside.
3. Add the remaining oil to the pan. Once hot, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until fragrant.
4. Now, add the chopped onions and green chilies. Fry them until they turn golden brown – this is where the flavor really starts to build! Add the ginger-garlic paste and cook for another minute until fragrant.
5. Pour in the tomato-cashew puree. Cook, stirring occasionally, until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Add the red chili powder, turmeric, salt, and garam masala. Fry for 2-3 minutes, stirring constantly to prevent burning.
7. Stir in the cubed potatoes. Sauté for a couple of minutes before adding about 1-1.5 cups of water (adjust to your desired gravy consistency).
8. Cover the pan and cook until the potatoes are tender, about 8-10 minutes.
9. Return the sautéed mushrooms to the pan. Add the kasuri methi and simmer for another 5 minutes, allowing the flavors to meld together.
10. Finally, garnish with fresh coriander leaves. Serve hot with rice or roti!

Expert Tips

Want to take your curry to the next level? Here are a few tips I’ve learned over the years:

• Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.
• Preventing Potato Disintegration: Don’t overcook the potatoes! They should be tender but still hold their shape.
• Blooming Spices: Sizzling the cumin seeds and bay leaf in hot oil releases their aroma and flavor. Don’t skip this step!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply skip the cashews or substitute with sunflower seeds. You can also use a plant-based yogurt for extra creaminess.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, many people avoid onion and garlic. You can easily make this curry without them – just increase the amount of ginger-garlic paste slightly.

Serving Suggestions

This Potato Mushroom Curry is fantastic with:

• Steaming hot basmati rice
• Warm, flaky roti or paratha
• Soft, pillowy naan bread
• A side of cooling raita (yogurt dip)
• A fresh, crisp salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

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

Absolutely! Cremini, shiitake, or even oyster mushrooms would all work beautifully.

2. How can I make the curry thicker/thinner?

As mentioned earlier, add more water to thin it out, or simmer uncovered to reduce and thicken.

3. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can substitute with a pinch of dried oregano, but it won’t have the same unique flavor.

4. Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavors will meld together even more beautifully.

5. Is it possible to make this curry in an Instant Pot?

Definitely! Sauté the onions, ginger-garlic paste, and spices in the Instant Pot using the sauté function. Then add the potatoes, mushrooms, tomato-cashew puree, and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.

Enjoy! I hope you love this Potato Mushroom Curry as much as my family does. Let me know in the comments how it turns out for you!