Potatoshroom Masala

Mushrooms are a rich source of protein, selenium, vitamins and antioxidants. Button mushroom cultivation has become an alternative source of income for the Indian farmer and also a profitable one.

This post though is not about mushrooms. It is for those who are allergic to them as I am. I decided to prepare a Mushroom masala but with potatoes shaped into button mushrooms.

All one needs is an apple corer and a sharp knife. Just slice the tip of a potato and stick the apple corer about 2/3 into it. Cut it in a circle. You can feel the knife touching the metal.. Remove the corer and you are left with a pretty looking button mushroom.


250 gms baby potatoes

2 large onions sliced

2 tomatoes chopped fine

7 cloves of garlic

1 inch piece of ginger

2 tbsps Kashmiri chilly powder

1 tbsp coriander powder

1tsp Garam masala

4tbsps curds whisked well

3 tbsps oil

2 tbsps ghee/ clarified butter

1tsp cumin seeds



Prepare the potatoes into the shape of a mushroom as mentioned above. Wash and drop them into boiling salted water. Switch off , cover and allow to stand till you are able to handle the potatoes. Peel the skin and keep aside. Roast them sprinkled with salta in a little oil so that they become firm. Heat the ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the sliced onions and ginger garlic paste. Saute till the onions are translucent and the raw smell of the ginger garlic disappears. Add the chilly, coriander and garam masala powders and saute for a minute. Add the tomatoes and roast till mushy. Drop in the whisked curd and mix thoroughly. Add enough water to bring it to a gravy like consistency. Drop in the potatoes and bring to a boil. Allow to simmer for a couple of minutes and check for salt. Add if required. Cover and cook for about five minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve with Jeera rice or roti.

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