Mushroom capsicum potato curry

Mushroom capsicum potato curry with step by step photos.

I tried this for first time with my own ideas and it really came superb, both with chappathi and really good with rice. My husband loved it with rice. His comment was this "it tastes like a non-veg gravy with rice".

I have already tried 2 or 3 dishes with capsicum and mushroom separately, like capsicum gravy, mushroom gravy, onion capsicum gravy all tastes good. Mainly I loved onion capsicum gravy. All these above goes well with chappathi but mushroom capsicum potato curry goes well with rice too.

Let's go for cooking mushroom capsicum potato curry. Enjoy cooking and tasting our recipes.

Servings : 6 members

How to make mushroom capsicum potato curry

1. Let us first prepare masala for this recipe. Take 2 or 3 dry chillies (adjust chillies to your taste, I use less spice), 2 tbls coriander seeds (here I have taken already roasted and powdered coriander powder 3tbls), fennel seeds 2-3 tsp. Dry roast everything and transfer to a blender.

* Since I'm using coriander powder, I have added it directly to the blender later.

2. In the same pan dry roast cashews-5 and grated coconut-1cup roast for 2-3 minutes.

3. Transfer everything in a blender and make a paste.

4. Fry 2cups of sliced mushroom in oil.

5. Fry 1cup of capsicum in oil

6. Heat 3tbls of oil and add 1brinji leaf, 2cloves, 1tsp cumin seeds.

7. After cumin seeds splutter, add in sliced onions- 2,green chilli-1 and saute till onion turns golden brown.

8. Then add in ginger, garlic paste - 2tbls (I always use little curry leaves along with this).

9. After few minutes, add tomatoes-3(sliced) and saute till it turns mushy, then add in turmeric powder-1\2tsp, garam masala-1tsp and saute fir a minute.