Mushrooms And Potatoes in Coconut Milk Gravy

This simple dish goes amazingly well with Indian breads. I’ve used Portobello mushrooms here. But, you can use any kind you like. The mushrooms and the potatoes so readily absorb the sweetness of the coconut milk that every bite of it leaves you wanting more. Though you can make this dish with just mushrooms I’ve added potatoes too, only because I wanted more volume and they being the most versatile of the veggies I knew would remain subtle and not over shadow the mushrooms in this dish.

Ingredients

1 lb Portobello mushrooms chopped into chunks
3 red potatoes
1 large onion finely chopped
1tbsp ginger-garlic paste
3 –4 green chilies chopped
2 tomatoes chopped into chunks
1 sprig of curry leaves
1/2 tsp cinnamon-clove spice mix
1/4 tsp turmeric powder – 1/4 tsp
1/2 tsp freshly ground black pepper
1 cup canned coconut milk
1/2 tsp roasted cumin powder
2-3 shallots finely sliced
1/2 tsp red chili powder
1 tsp of lemon zest
1 tsp black mustard seeds
1 tsp coriander powder
1 tbsp chopped cilantro

 Directions

Cook potatoes in a pressure cooker or boiling water.  Chop into big chunks and keep aside.

Heat oil in a wok.

Add cumin and sauté for a few seconds.

Add onions and sauté until golden brown.

Add green chilies and ginger-garlic paste until you get rid of the raw smell.

Add tomatoes, turmeric, black pepper, chili, coriander and cinnamon-clove spice mix and sauté until the oil separates.

Add the mushrooms and sauté until they are cooked.

Add the potatoes, salt  and mix it into the dish.

Reduce the flame, pour in the coconut milk and let it simmer for 5-10 minutes

Heat a tsp oil in another pan.

Add mustard seeds and when they pop, throw in the curry leaves and the shallots and sauté until the shallots are fried.

Pour the mustard seasoning over the curry.

Garnish with lemon zest and cilantro.

Serve hot with hot Indian breads.