ALOO MUSHROOM MASALA - POTATO MUSHROOM CURRY

Ingredients

Main ingredients

400 grams white button mushrooms, chopped
4 potatoes,chopped in small cubes

 Ground to a paste

4 medium sized tomatoes
2 medium sized onion, quartered
30 cashews/kaju
2 tbsp chopped coriander leaves
4 cups water for blanching

Other ingredients

4 tbsp oil
1 tsp cumin seeds
2 medium sized tej patta
6 cloves
4 green cardamoms
1 tsp cinnamon
2 single mace strand
2 tsp ginger-garlic paste
2 cups water
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
2 tsp dry fenugreek leaves
crushedsalt to taste

Method

prepping

Tinse and take tomatoes, onion,  and the  cashews in a heat proof bowl.
Pour 4 cups of hot water. cover and blanch these ingredients for about 30 minutes.
 Rinse or wipe dry the mushrooms, slice or chop them.
 Peel and chop the potatoes in small cubes and keep aside and after  30 minutes, drain and chop the tomatoes roughly.
Add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar. also add chopped coriander leaves,no adding any water, grind to a smooth fine paste.and keep aside.

The gravy/curry

Heat the oil in a pan and  add the whole spices -cumin seeds, tej patta,  cloves, green cardamoms,  cinnamon and  mace strand. Saute till the spices crackle and become fragrant.
 Add the sliced mushrooms and stir well and begin to saute the mushrooms.
While sauteing the mushrooms would begin to loose water,saute on a medium flame till all the water dries up.
With the spoon, bring the mushrooms towards one side of the pan and add ginger-garlic paste ,stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away, add the potato cubes and saute for 2 minutes, add turmeric powder, red chili powder and coriander powder and mix the spice powders with the rest of the ingredients.
Add the ground paste and mix well.Saute for 5 min add the other spice ,mix well add the water cover and simmer the gravy on a low to medium flame till the potatoes are cooked through,about 15 min ,do check at intervals and if the gravy becomes too thick, then add some water.Lastly add dry fenugreek leaves stir and if you do not have dry fenugreek leaves,  you can also add a light pinch of fenugreek seeds powder.
Garnish with chopped coriander leaves. serve potato mushroom curry hot with your favorite indian bread - chapatis, tandoori rotis, naan. the curry also tastes good with bread or dinner rolls.