Ingredients for Mushroom – Potato Coconut Milk Curry:
1. Mushroom – 200g
2. Potato – 200g
3. Coconut – 1 medium-sized
4. Chilli powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Fennel seeds – 1 teaspoon
Pepper – 1 teaspoon
Meat masala powder – 1 teaspoon
Ginger – 1 small piece
Garlic – 4 cloves
5. Oil – 3 tablespoons
Ghee – 1 tablespoon
6. Cinnamon – 1 piece
Cardamom – 3
Cloves – 4
Bay leaf – 1
7. Onion – 1 large, thinly sliced
Green chilli – 4, slit lengthwise
Ginger – 1 small piece, thinly sliced
Curry leaves – 1 sprig
Turmeric powder – 1/4 teaspoon
Salt – As required
How to prepare Mushroom – Potato Coconut Milk Curry?
1. Cut the mushrooms into four pieces each.
2. Cut the potatoes into pieces.
3. Grate the coconut and extract one cup of first coconut milk and one and a half cups of second coconut milk.
4. Grind the ingredients from the fourth list into a smooth paste.
5. Heat oil and ghee in a pan, then sauté the ingredients from the sixth list until aromatic.
6. Add the ingredients from the seventh list and sauté well.
7. Add the ground paste and cook until the oil separates. Then add the mushrooms and potatoes, stirring well.
8. Pour in the second coconut milk and cook the mushrooms and potatoes until tender.
9. Once the potatoes are cooked, add the first coconut milk, stir, and let it boil. Remove from heat and serve hot.
Courtesy: Vanitha Magazine, March 2-15, 2025
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