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cooksoncampus_260_webSachith Cheruvatur

Potato curry with mushrooms

Ingredients (serves 2):

  • Olive oil
  • Ginger (about 0.5 cm3)
  • 2 cloves of garlic
  • Mustard powder
  • Curry powder
  • Paprika powder
  • Half a fistful of rucola
  • 2 tomatoes
  • 3 medium-sized potatoes
  • 1.5 onions
  • About 5 button mushrooms 


Note - a lot of this is done by intuition and feel! Don't stick to the precise numbers. Let your gut decide!

  1. Cut and peel the potatoes and boil them for about 5 minutes. Add a few pinches of salt to the water. After boiling, drain the water.
  2. Chop the onions finely and the tomatoes into small pieces.
  3. Add about 2½ tbsp. of olive oil to a frying pan and allow to heat for about 3 minutes.
  4. Add the chopped onions to the hot oil and stir for a bit.
  5. Add finely chopped ginger and garlic.
  6. Add the potatoes and stir for a minute.
  7. Add the chopped tomatoes and continue stirring.
  8. Add 1 tsp. each of paprika powder, curry powder and mustard powder.
  9. Carefully add rucola. It has a potent flavor, so don't add too much. About 6-7 leaves should do.
  10. Fry the mushrooms separately in a little oil in a pan for a few minutes. Then add them to the main pan.
  11. The dish is now ready to be served with either bread or rice!