Aloo Mushroom Recipe is a flavourful Indian curry combining potatoes and mushrooms cooked in a spiced tomato and onion sauce with cumin, turmeric, and fresh cilantro.
The dish offers a rich and comforting taste with earthy mushrooms balanced by warm spices. Inspiration came from watching traditional Indian cooking videos that motivated making this wholesome recipe at home.
The process involves sauteing spices, onions, and tomatoes before adding potatoes and mushrooms, cooking everything until tender for a satisfying, hearty meal.
Aloo Mushroom Recipe
This Aloo Mushroom Recipe brings together soft potatoes and juicy mushrooms in a spiced, flavourful gravy.
The main speciality lies in its balanced blend of simple spices like cumin, turmeric, coriander, and fennel powder, which enhance the natural flavours of the ingredients without overpowering them.
The mushrooms add a unique texture and earthy taste, complementing the potatoes perfectly. This dish offers a comforting, nutritious option that is easy to prepare and pairs well with a variety of Indian breads or rice.
How To Prepare Aloo Mushroom Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Difficulty: Easy
Yield: 4 servings
Main Kitchen Utensils Needed
- Heavy-bottomed skillet or deep pan
- Knife and chopping board
- Spatula or wooden spoon
- Measuring spoons
- Small bowl (for spice paste)
Ingredients
- 3 medium potatoes (approx. 2 cups), peeled and diced
- 250 grams mushrooms, cleaned and sliced or chopped
- 2 tablespoons cooking oil (vegetable, sunflower, or canola)
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, sliced (optional, for extra heat)
- 1 teaspoon turmeric powder
- 1 medium tomato, finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon fennel powder
- Salt, to taste (about ¾ teaspoon recommended)
- ¼ teaspoon red chili powder (optional)
- A little water, to make the spice paste (2–3 tablespoons)
- Fresh cilantro leaves, for garnish
How To Make Aloo Mushroom Recipe?
1. Get Everything Ready:
Peel and cut the potatoes into small cubes. Clean the mushrooms well (especially if they’re earthy) and chop them. Finely chop the onion, tomato, green chili, and a small bunch of fresh cilantro.
2. Mix The Spices:
In a small bowl, combine turmeric, coriander powder, fennel powder, and red chili powder if you’re using it. Add a bit of water to make a loose paste. Set this aside for now.
3. Start Cooking The Potatoes:
Heat a couple of tablespoons of oil in a large pan over medium heat. Once it’s hot, toss in the cumin seeds and let them crackle for a few seconds.
4. Add The Aromatics:
Throw in the chopped onions and saute until they turn golden brown. Add the ginger-garlic paste and green chili, then cook for another minute or two until everything smells nice and fragrant.
5. Bring In The Tomatoes And Spice Paste:
Stir in the chopped tomatoes and cook them down until soft and pulpy the oil will start to separate a little. Add the spice paste you made earlier and cook it all together for about 2 minutes, stirring so the spices don’t stick or burn.
6. Time For The Potatoes:
Add your diced potatoes to the pan. Stir well so they’re fully coated in the masala. Cover the pan with a lid and let them cook on low-medium heat for about 10 minutes. Stir occasionally. If it looks dry or starts sticking, splash in a bit of water.
7. Add The Mushrooms:
Once the potatoes are about halfway done, add the chopped mushrooms. Give everything a good mix. Keep the lid off now and cook for another 8–10 minutes, stirring every so often, until both the mushrooms and potatoes are tender and cooked through.
8. Final Touches:
Add salt to taste. Let everything simmer together for another couple of minutes so the flavours come together nicely. Finish by tossing in the fresh cilantro.
9. Serve It Up:
Serve hot with roti, paratha, or a side of plain steamed rice. Enjoy!
Note
I always remind myself that potato and mushroom sizes vary, so I watch the cooking time closely. If potatoes aren’t fork‑tender in 10 minutes, I simply cook a bit longer with lid on. It’s flexible and forgiving!
Nutrition Facts Of Aloo Mushroom Recipe
| Nutrition | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 11g |
| Fiber | 4g |
| Sodium | 400mg |
Best Variations Of Aloo Mushroom Recipe
➣ Add peas or green beans for extra color and nutrition.
➣ Use coconut milk instead of water for a creamy, rich texture.
➣ Include garam masala towards the end for a warm, aromatic finish.
➣ Stir in fresh spinach or kale at the end for added greens and nutrients.
➣ Toss in mustard seeds and curry leaves for a South Indian flavor twist.
Pro Tips And Tricks Aloo Mushroom Recipe
➢ Use firm potatoes to ensure they hold their shape during cooking.
➢ Clean mushrooms gently using a damp cloth instead of washing them under water to avoid sogginess.
➢ Cook onions slowly until golden brown to develop deep flavor.
➢ Add spices gradually and toast them well to bring out their aroma and richness.
➢ Cover the pan while simmering to allow the potatoes and mushrooms to cook evenly and absorb the spices.
Serving Suggestions
1. Serve alongside warm roti or naan for a traditional meal.
2. Pair with steamed basmati rice to soak up the flavorful gravy.
3. Offer as a side dish to lentil dal for a balanced plate.
4. Top with a dollop of yogurt or raita to add creaminess and coolness.
5. Enjoy as a filling for stuffed parathas or wraps.
What Makes This Aloo Mushroom Recipe Special?
This Aloo Mushroom Recipe stands out because of its simple yet flavourful combination of spices that bring out the natural taste of potatoes and mushrooms.
The use of fennel powder adds a subtle sweetness that enhances the overall flavour profile. The mushrooms provide a meaty texture that contrasts beautifully with the softness of the potatoes.
The dish balances warmth and earthiness, creating a satisfying meal that feels both comforting and wholesome. Cooking is straightforward, making it enjoyable to prepare.
Proper Storage
Store leftover Aloo Mushroom Recipe in an airtight container once it cools to room temperature. Keep it refrigerated for up to three days to maintain freshness.
Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to prevent sticking. Avoid storing at room temperature for long periods to prevent spoilage.
For longer storage, freezing in a sealed container works well; thaw in the refrigerator before reheating to preserve the flavours and texture.
Frequently Asked Questions
Can I Use Frozen Mushrooms Instead Of Fresh Ones?
Yes, frozen mushrooms can be used, but fresh mushrooms provide better texture and flavour.
Is This Recipe Vegan?
Yes, the recipe uses no animal products, making it vegan-friendly.
Can I Add Other Vegetables?
Yes, adding peas or bell peppers works well with this dish.
How Spicy Is The Dish?
The spice level can be adjusted by adding or omitting green chili and red chili powder.
Can I Prepare This Recipe In Advance?
Yes, it can be made ahead and reheated without losing flavour.
What Can I Serve With Aloo Mushroom?
Serve with rice, roti, naan, or paratha for a complete meal.
Conclusion
This easy Aloo Mushroom Recipe brings delicious success with simple steps and amazing flavours. I truly enjoyed making and tasting it, and I hope you feel inspired to try it yourself.
It’s a comforting, wholesome dish that’s quick to prepare. I’m excited for you to make it soon please share how delicious it turns out once you’ve cooked it. Enjoy every bite of this tasty homemade meal!
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Aloo Mushroom Recipe
Equipment
- Heavy-bottomed skillet or deep pan
- Knife and chopping board
- Spatula or wooden spoon
- Measuring spoons
- Small bowl (for spice paste)
Ingredients
- 3 medium potatoes approx. 2 cups, peeled and diced
- 250 grams mushrooms cleaned and sliced or chopped
- 2 tablespoons cooking oil vegetable, sunflower, or canola
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili sliced (optional, for extra heat)
- 1 teaspoon turmeric powder
- 1 medium tomato finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon fennel powder
- Salt to taste (about ¾ teaspoon recommended)
- ¼ teaspoon red chili powder optional
- A little water to make the spice paste (2–3
Instructions
Get Everything Ready:
- Peel and cut the potatoes into small cubes. Clean the mushrooms well (especially if they’re earthy) and chop them. Finely chop the onion, tomato, green chili, and a small bunch of fresh cilantro.
Mix The Spices:
- In a small bowl, combine turmeric, coriander powder, fennel powder, and red chili powder if you’re using it. Add a bit of water to make a loose paste. Set this aside for now.
Start Cooking The Potatoes:
- Heat a couple of tablespoons of oil in a large pan over medium heat. Once it’s hot, toss in the cumin seeds and let them crackle for a few seconds.
Add The Aromatics:
- Throw in the chopped onions and saute until they turn golden brown. Add the ginger-garlic paste and green chili, then cook for another minute or two until everything smells nice and fragrant.
Bring In The Tomatoes And Spice Paste:
- Stir in the chopped tomatoes and cook them down until soft and pulpy the oil will start to separate a little. Add the spice paste you made earlier and cook it all together for about 2 minutes, stirring so the spices don’t stick or burn.
Time For The Potatoes:
- Add your diced potatoes to the pan. Stir well so they’re fully coated in the masala. Cover the pan with a lid and let them cook on low-medium heat for about 10 minutes. Stir occasionally. If it looks dry or starts sticking, splash in a bit of water.
Add The Mushrooms:
- Once the potatoes are about halfway done, add the chopped mushrooms. Give everything a good mix. Keep the lid off now and cook for another 8–10 minutes, stirring every so often, until both the mushrooms and potatoes are tender and cooked through.
Final Touches:
- Add salt to taste. Let everything simmer together for another couple of minutes so the flavours come together nicely. Finish by tossing in the fresh cilantro.
Serve It Up:
- Serve hot with roti, paratha, or a side of plain steamed rice. Enjoy!
Notes
Nutrition Facts
Calories: 220 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Fiber: 4g | Sodium: 400mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”