This aloo mushroom recipe is spiced with a tang coming from the tomatoes and gentle pleasantness, richness coming from the cashews and onions. This is an onion-tomato-based sauce and tastes scrumptious with chapatis or even parathas. The formula sets aside some effort to make, as the potatoes are cooked in the actual sauce.


  • Tomato -1
  • Ginger&garlic paste
  • Yogurt -1/2 Cup
  • Red chili powder
  • Oil
  • salt as required
  • Garam Masala
  • Sprigs mint
  • Coriander leaves
  • Mushroom -200 Gms
  • Potatoes - 2
  • Onions - 2
  • Green Chilly - 3


  • Wash Mushrooms altogether and cut them into pieces.
  • Cut potatoes into solid shapes and put them in water.
  • Heat oil in a container, add onions, green chilies, salt, and saute till they become delicate.
  • Add potatoes and cook them for 2-3 minutes on a medium fire.
  • Then, add mushrooms, cover it and cook for 5 minutes on a low fire.
  • Next add ginger garlic glue, turmeric powder, and red bean stew powder and mix well.
  • Add mint leaves(optional)and slashed tomato.
  • Add yogurt and cook for an additional 5 minutes on a low fire.
  • At the point when the oil begins to overflow out, add garam masala cook for 3 minutes.
  • Add coriander leaves and turn off the stove.
  • Serve it with rice or roti, It tastes really good.