Aloo Mushroom Recipe
Aloo Mushroom Recipe is a simple, flavorful Indian dish made by cooking diced potatoes and mushrooms with aromatic spices like cumin, turmeric, coriander, and fennel powder. The combination creates a comforting, mildly spiced curry that pairs well with rice or Indian bread. This easy-to-make recipe offers a nutritious and satisfying meal with a rich blend of textures and flavors.
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
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!