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Potato and Mushroom Spicy Curry


  • 1 large onion – sliced
  • 5 cloves of garlic – halved
  • 1/2 lb mushrooms – cut into large chunks
  • 1 large potato – peeled and cut into small cubes
  • 2 tbsp. cooking oil or ghee
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. turmeric powder
  • 2 heaped tsp. Madras roasted curry powder
  • 1 tomato – cut into segments
  • 1 1/2 cups water
  • Salt to taste
  • 3 tbsp. fresh milk or coconut milk

Potato &amp Mushroom Spicy Curry

A truly delicious dish that you will want to make again and again! As a variation,
you can leave out the mushrooms and add another potato instead.

  1. Heat the oil or ghee in a pan, add the mustard seeds and cover with a lid. Fry until the seeds have popped.
  2. Add the onion and garlic and cook until the onion is transparent.
  3. Add turmeric powder and curry powder and stir. Add the potatoes, stir again, and cook over low heat
    for a few minutes.
  4. Add the mushrooms, tomato, water and salt. Bring to the boil and then reduce the heat. Cook until
    the potato is cooked.
  5. Add the milk and stir well. Return to the boil briefly and then serve.