Khumb, or mushrooms, are the perfectly delicate ingredient to match a pot of spicy tomato curry in this Mushroom Potato Masala. While mushrooms are not typically Indian, they are enjoyed in sauteed vegetable and curries around the country. Paired with potatoes, it makes for a weekday friendly one-pot meal. I like to bake this dish as it frees me up to get on with other chores. Just make sure you start with an oven safe saute pan or shallow casserole pot so you can sizzling the spices on the cooker and then stick the lot in the oven to finish. I made some home made naan to mop up the thick curry, but you could just as easily reach for the ready stuff. For a recipe for an easy frying pan naan, check out my video here.
Preheat the oven to 200 degree C. Wash the button mushrooms and new potatoes. Halve the potatoes if larger than bite sized.
In a pan, bring the oil to heat on high. When it’s hot, sizzle the cumin seeds and stir through the ginger and garlic.
Then toss in the mushrooms and potatoes, the salt, turmeric, chilli and coriander powders. Mix the lot together for about a minute and stir through the tinned tomatoes.
Stick the pan in the oven uncovered for 20 minutes, stirring once half way, until a fork can be inserted into the potatoes easily. Take the pan out carefully, mix in the garam masala and sprinkle the fresh coriander on the mushroom potato masala to serve.