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Sunday, 26 March 2017

Mushroom and Potato Curry / Koon Urulakizhangu Curry


Ingredients:

200 gm mushrooms
3 medium potatoes
1 small onion, chopped
1 big piece ginger, crushed
2 green chillies, chopped
1 sprig curry leaves
1 tomato, chopped
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 1/2 garam masala
1/2-3/4 tsp cumin powder
1 tsp mustard seeds
2 cups thick coconut milk
salt to taste
2 tbsp oil

Preparation:
  1. Cut mushrooms into pieces and keep it aside. Chop potatoes into small cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed ginger, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add coriander powder and chilli powder and saute for 2 minutes.
  6. Add chopped tomato and salt and mix well. 
  7. Then add chopped potatoes, mix well and cook it covered on medium flame for about 5 minutes.
  8. Add chopped mushrooms and coconut milk and mix well. Turn the flame to high and add 1 tsp garam masala and cumin powder and mix well.
  9. Adjust the salt and then cook covered till the potatoes and mushrooms are cooked and the gravy thickens. 
  10. Add the remaining garam masala, stir well and switch off the flame. Serve hot...

2 comments:

  1. That looks like a nice curry for dinner time with chapathis...

    ReplyDelete

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