Khumbi Aloo (Mushroom and Potato Curry) is a traditional Indian recipe for a classic vegetarian curry of potatoes and chestnut mushrooms cooked in a spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mushroom and Potato Curry (Khumbi Aloo).
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Ingredients:
225g chestnut mushrooms
60g ghee or butter
1 tsp salt
2 large potatoes, scrubbed and finely chopped
2 tomatoes, finely chopped
1/2 tsp chilli powder
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1/4 tsp ground turmeric
2 large onions, chopped
Method:
Melt the ghee or butter in a pan, add the onions and fry for about 5 minutes, or until nicely browned. Wipe the mushrooms dry, halve then and add to the onions along with the spices and salt. Fry for a minute then pour over 250ml water. Bring to a simmer and cook for 10 minutes then add the potatoes and cook for about 15 minutes, or until the potatoes are tender.
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