Mushroom and Potatoes in Spicy Minty Almond Curry

Here comes a spicy, rich delicious curry with mushroom and potatoes loaded with flavors from almonds and mint. I usually make use of peanuts, almonds, cashews in my gravy to make it rich. But today just for a change, added few mint leaves along with almonds and got this yummy curry filled with minty flavors. It tasted great with rice or chapathi.

Things needed
Mushrooms - 1 Cup ( Sliced)
Potatoes - 1/2 Cup ( Peeled and chopped to bite size pieces)
Cumin seeds/ Jeera - 1/2 Tsp
Oil - 1 Tsp

For Onion paste
Onion - 1 Medium sized ( Roughly chopped)
Green chilly - 3 no.
Ginger - 1 inch piece
Garlic pearls - 4 nos.
Cardamon - 2 nos.
Fennel seeds/ Sombu - 1 Tsp
Water - 1/4 Cup

For Almond mint paste
Almonds - 15 nos.
Milk - 1/4 Cup
Mint - 1 Tbsp ( Finely chopped)

Boil all the ingredients listed under 'for onion paste' with water for about 10 minutes. Let the mixture cool and then grind it into a fine paste. Soak almond, mint with milk for about 15 minutes. Then grind it into a smooth paste and set it aside.

Now heat 1/2 Tsp oil in a pan, add mushroom and fry it for few minutes or until it half done. Remove the mushrooms and add the potatoes to the same pan and fry it till its half cooked. Remove the fried potatoes and add the remaining oil to the pan.

Add cumin seeds and let them sizzle. Now add the onion paste and let it cook for 5 minutes on a medium flame. Then add the fried mushrooms, potatoes and salt to the mixture and cook covered for 5-10 minutes. Finally add the almond-mint paste and cook the curry for few minutes and turn off the heat. Adjust for consistency of the gravy by adding water if needed.

Flavorful, rich curry is ready to be served. This curry goes to In the bag event at Julia's A Slice of Cherry Pie