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Aloo Mushroom Curry (Potato and Mushroom Curry)

Aloo Mushroom Curry (Potato and Mushroom Curry)

A cozy Indian curry of soft potatoes and mushrooms in a smooth tomato and cashew gravy, gently spiced and great with rice or roti.

2-3y+

10 min prep · 30 min cook · 40 min total · 4 servings

Tree Nut

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

  • 2 medium potato, peeled and cubed
  • 200 g white button mushroom, cut into bite-size pieces7.05 oz white button mushroom, cut into bite-size pieces
  • 45 ml oil3.04 tbsp oil
  • 1 each bay leaf
  • 2.5 ml cumin0.51 tsp cumin
  • 240 ml onion, finely chopped1.01 cup onion, finely chopped
  • 7.5 ml ginger garlic paste1.52 tsp ginger garlic paste
  • 2 medium tomato, cubed
  • 1.25 ml turmeric0.25 tsp turmeric
  • 5 ml garam masala1.01 tsp garam masala
  • 8 each cashew
  • kasuri methi (optional), crushed
  • 30 ml coriander leaf, chopped2.03 tbsp coriander leaf, chopped
  • 240 ml water, or as needed for gravy1.01 cup water, or as needed for gravy
  • salt (to taste), for over-1s and adults

Steps

Make the Tomato Cashew Puree

  1. Blend the tomatoes and cashews together into a smooth puree, then set the puree aside for the gravy.

Cook the Mushrooms

  1. Rinse the mushrooms well and cut them into small bite-size pieces.
  2. Heat 1 tablespoon of the oil in a pan over medium heat until it shimmers.
  3. Toss the mushrooms in the oil until they wilt and release their water, about 3 to 4 minutes, then set them aside.

Make the Curry

  1. Finely chop the onion, then peel and cube the potatoes into small, even pieces.
  2. Heat the remaining 2 tablespoons of oil in the same pan, then add the cumin and bay leaf.
  3. When the cumin starts to sizzle, add the chopped onion and fry over medium heat until golden.
  4. Stir in the ginger garlic paste and fry for about 1 minute until it smells fragrant.
  5. Pour in the tomato cashew puree and cook until most of the moisture evaporates, about 5 minutes.
  6. Add the turmeric and garam masala, then fry for 2 to 3 minutes to bloom the spices.
  7. Add the cubed potatoes and saute for 2 to 3 minutes to coat them in the masala.
  8. Pour in enough water to make a gravy, cover, and cook until the potatoes are tender when pierced.
  9. (Optional) Stir in the cooked mushrooms and kasuri methi, then cook covered until the mushrooms are soft.
  10. Cook uncovered until the gravy thickens, then sprinkle with coriander leaves and serve warm with rice or roti. For older kids and adults, add a pinch of salt and chili to taste.

Nutrition

Calories
188
Protein
6g
Fat
9g
Carbs
23g

Tips by age

2-3y

Serve a small portion with soft rice. Cut the potatoes and mushrooms into small pieces and keep the gravy thick so it scoops easily onto a spoon. Skip the salt and chili in their portion.

Choking safety: Make sure potato and mushroom pieces are soft and cut small; whole mushroom caps can be a choking risk.

3-5y

Serve as written with rice or torn roti, cut into bite-size pieces. Keep their portion mild and add salt only to the adult servings.

Choking safety: Cut larger potato chunks down to bite-size pieces to be safe.

5-8y

Serve as written with rice or roti. Most kids this age enjoy a little more spice, so you can add a small pinch of chili to their portion if they like it.

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