Mushroom - Potato Coconut milk Curry

I mostly try to stick on the same recipe procedure but makes changes with the veggies i am using. I recently was left with nothing but some potatoes , mushrooms and lady fingers. For the usual cook in me i would have made some Moru Curry / Buttermilk Curry + a Potato Fry or a Mushroom Fry to go with Rice for our lunch menu. But the unusual cook in me woke up  to try out the Kerala Potato Masala Curry adding in some Mushrooms. And i must say , i was happy with the result and was pretty glad that i tried it out.

We are huge Mushroom lovers, most of the times we have a big pack of White or Cremini Mushrooms stocked in my refrigerator. Its kind of easy to make something with mushrooms , for evening dinners , right ??
So , how did all of your weekend go ?? We had an absolute blast with our friends , and little girl was so excited to play with her friends.


Mushroom - Potato Coconut milk Curry

Ingredients:
8 - 9 Mushrooms ( cubed )
1 medium Potato ( cubed )
1 small Onion ( cubed )
1 inch piece Ginger ( chopped )
1  Coconut milk ( thick , i used canned milk + 1 cup water )
Curry Leaves
Salt to Taste
Oil

Masalas :
1 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder

For Tempering:
1/2 tsp Mustard seeds
2 Dry Red Chili ( broken into pieces )
few Curry Leaves

Method:
Heat oil in a Kadai and add in chopped ginger + onions and saute until just translucent.
Add in Chili powder + Coriander powder + Turmeric powder and saute for a few mins.
Add in the Potatoes and saute again, add salt + pour in a cup of water and let it cook.
Once cooked and without any water left , add in the mushrooms and saute until done.
Pour in Coconut milk,do not let it boil , just simmer it for a few mins on low heat, and take it off.
Heat oil in a small Kadai , pop mustard seeds + red chili + curry leaves , and pour it over the prepared gravy..
Serve hot with Rice / Roti