Multi-Spiced Vegan Mushroom Potato Curry Recipe
We all crave for a bit of spicy and hot food once in a while. And as long as your stomach agrees with it, load up on this delicious spicy mushroom potato curry. The recipe is fairly easy to make and you can skip the red chili powder in case you want to turn down the heat meter.
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Multi-Spiced Mushroom Potato Curry Recipe
The spicy black oyster mushroom curry is a simple yet exotic dish that can become a once a week meal. If you love cooking, this will be a very satisfying dish. There is a burst of flavor and it is a great meal to serve to guests. I believe that cooking this curry is sheer art. So let’s begin…
Black oyster mushroom or any mushroom of choice: 500 gms
Potato: Diced in small cubes
Tomato: 4 large whole or a tin of puree (any kind)
Ginger paste: 1/2 tablespoon
Cilantro – A bunch
Cumin powder: 2 tablespoon
Coriander powder: ½ tablespoon
Curry powder (any of your favorite): ½ tablespoon
Turmeric: ½ teaspoon
Cayenne pepper powder or red chili powder: ½ teaspoon
Fresh coconut milk– 1 cup
Mustard oil for cooking- around 6 tablespoons
Whole spices for the mushroom potato Curry
Cinnamon stick– ½ inch
Whole cardamom: 3 to 4
Cloves: 3 to 4
Whole cumin: 1/2 teaspoon
Bay leaves: 2 whole
- Soak the mushrooms in hot water for two minutes. Now wash thoroughly with light pressure. Once clean, dry them out as much as possible. I usually squeeze the water from the mushrooms by hand. If there is too much water, it will make cooking difficult. Once dry, fry the mushrooms in little oil along with a teaspoon cumin powder. You should sauté until it turns golden brown. Remove and keep aside.
- In the same way, fry the diced potatoes and keep aside.
- In a separate pan, boil whole tomatoes until they are cooked. Boiling the tomatoes kills their raw flavor and adds a richness to the dish. Now after they cool down a bit, blend them in a mixture jar along with the cilantro leaves.
- Now the actual recipe begins. Heat a cooking pan. Add the mustard oil and heat it till it turns pale yellow. At this point, add the whole spices stated. Sauté them until they become aromatic.
- Now add the tomato-cilantro puree. Stir for a while. Add in the turmeric and cayenne pepper. If the pan becomes dry while sauteeing the spices, you can add some warm water/ veg stock little by little.
- Add in the ginger paste and cumin and coriander powder. Cook everything until the paste releases oil. Add in salt and around a half tablespoon organic sugar. When the spice mix is done to perfection, add the fried mushrooms and potatoes.
- Sautee for five more minutes and add the remaining water (or vegetable stock if you have it). Add in the coconut milk and simmer the dish for another five minutes.
- Check for seasoning and before putting off the flame, add the curry powder and simmer for two more minutes. Your black oyster mushroom curry is done. The curry should be semi-thick consistency so that it can be taken with steamed rice or any bread of your choice.
Steam any variety of rice that you take and serve hot with a dash of lime juice on top. Everyone will be praising this mushroom potato curry as it is so flavorful. You can adjust the heat of the recipe by reducing the amount of pepper powder. Do try it out and let us know your feedback in the comments.