Mushroom And Potato Curry

          Everyone at home likes mushrooms, so it makes an appearance on our menu at least once in two weeks. There are a variety of dishes that you can come up using them, pilafs, kurmas and curries. I had made this curry a couple of weeks back, it goes very well with rotis, naans and even rice. It's very simple, but, adding the grated ginger and chopped coriander at the end gives it a nice flavor, give it a shot..

Need To Have

• Button Or Baby Bella Mushrooms - 1 cup sliced
• Potato - 1/2 cup diced
• Onion - 1 medium chopped
• Tomato - 1 medium chopped
• Grated Ginger - 1 tablespoon
• Turmeric Powder - 1/4 teaspoon
• Chilli Powder - 1 teaspoon
• Roasted Cumin Powder - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Chopped Coriander - 1/4 cup

Saute the onions

Add the potatoes and turmeric powder

Add the mushrooms and chilli powder

Add the tomatoes

Add the ginger, coriander and cumin pd

 Method
          Heat oil, add the mustard and cumin seeds, when the spluttering stops, add the onions and saute till they turn transparent. Then, add the potatoes (I have used red potatoes with the skin) and turmeric powder, saute for 5 mins. Now, add the mushrooms, chilli powder and salt, mix cover and cook till done (approximately 5 to 7 mins). Then add the tomatoes, cover and cook for another 2 or 3 mins ( the tomatoes should be soft but not mushy), lastly add the grated ginger, coriander leaves and the cumin powder, mix well for a few mins and serve it warm. We had it with some rotis and curd.

Sending it to Food Corner for the Hot & Spicy Treats event.

Note
Don't add water, the moisture from the mushrooms is enough to cook the potatoes.