Ingredients:

Coriander Seeds
Fennel Seeds
Cinnamon Stick
Cloves
Red Chilies
Coconut (You can use coconut in grated or ground form.)
Garlic Cloves
Oil (such as vegetable oil)
Mustard Seeds
Onions (finely chopped)
Curry Leaves
Potatoes (peeled and diced)
Turmeric Powder
Mushrooms (sliced)
Small Cup Curd (Yogurt)
Salt to taste

Instructions:

Prepare the Spice Blend:

Dry roast the coriander seeds, fennel seeds, cinnamon stick, cloves, and red chilies in a pan until they become aromatic. Then, grind them into a fine powder. This will be your spice blend.
Make the Coconut Paste:

Grind the coconut and garlic cloves together to make a smooth paste.
Cook the Curry:

Heat oil in a pan, add mustard seeds, and let them splutter.
Add finely chopped onions and curry leaves. Sauté until the onions turn translucent.
Add Potatoes and Spices:

Add the diced potatoes and turmeric powder. Cook for a few minutes until the potatoes start to soften.
Introduce Mushrooms:

Add the sliced mushrooms to the pan and sauté for a few more minutes.
Incorporate Spice Blend and Coconut Paste:

Add the spice blend and coconut paste to the pan. Mix well to coat the vegetables.
Pour in Yogurt:

Add the small cup of yogurt and stir it into the mixture. This will give your curry a creamy texture.
Season with Salt:

Season the curry with salt to taste and adjust the seasoning as needed.
Simmer and Serve:

Let the curry simmer until the potatoes are fully cooked and the flavors meld together.
Garnish and Serve:

Garnish with fresh coriander leaves and serve your flavorful mushroom and potato curry with rice or bread of your choice.
Enjoy your homemade mushroom and potato curry!

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