Potato Mushroom Curry



So, what to do with one Russet potato and button mushrooms? Curry! I often will utilize an odd array of veggies into an Indian inspired recipe. With a few good spices on hand, such as curry powder, garam masala, turmeric, cardamom pods, mustard and cumin seeds, a warm and fragrant last minute dish can be whipped up in no time.

Potato Mushroom Curry



1 Russet potato, washed and diced

1 cup Button mushrooms, diced

2 fresh Tomatoes, diced

1/2 Sweet onion, diced

2 cloves Garlic, minced

1″ cube fresh Ginger, minced

1 cup Vegetable stock or broth

1/4 tsp Yellow Mustard seeds

1/4 tsp Cumin seeds, or to taste

2 Black Cardamom pods

2 tsp Curry powder, or to taste

2 tsp Turmeric powder, or to taste

2 tsp Garam Masala, or to taste

1 tsp Paprika, optional

1 dried arbol chili or 1/4 tsp Red Chili Flakes, optional

2 tabs butter or 1 tsp Ghee

2 to 3 tsp fresh Cilantro, 1/2 tsp reserved for garnish

Salt and Pepper to taste


In a cast iron skillet, melt the butter or Ghee over med flame. Add the onions and saute until translucent, about 5 minutes. Add the potatoes and continue sauteing until the potatoes begin to brown, about 10 minutes. Add the broth to the pan and stir all fond up from the bottom of the skillet. Reduce heat to med low, add the tomatoes, the remaining spices,  and continue cooking until the potatoes are tender, about 20 minutes, stirring occasionally. Once the potatoes are tender, turn off the flame, remove the cardamom pods and discard. Taste and adjust seasonings as needed. Add the mushrooms and cilantro and stir to combine. Serve with naan or Basmati rice and garnish with additional cilantro, if desired.



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