First of all wash the mushrooms and then cut into slices.

Transfer them to a bowl with some water. Add in 1/2 tsp turmeric powder and salt. Keep aside for 10 minutes.

Then strain and gently squeeze the mushrooms and keep aside.

Heat 2 tsp oil in a pan and add the mushrooms. Saute for 3-4 minutes or till the water contained in the mushrooms dries up. Remove and keep aside.

Add remaining oil to heat in the same pan. Add bay leaf, cinnamon, cumin seeds and saute till they turn aromatic.

Add chopped onion and fry till brown. Add chilli powder, turmeric powder and saute for few seconds. Next add ginger garlic paste, coriander powder, cumin powder, salt and saute for a couple of minutes until oil starts releasing from the masala.

Then add chopped tomato and cook till it is soft and mushy.

Now add mushrooms and potatoes. Saute for a while. Then add water as required. Cover and cook on a medium flame for about 10 minutes or till it reaches a desired consistency.

Add garam masala powder and chopped coriander leaves. Cover and switch off the flame.

Thus ready is the delicious home style paddy straw mushroom curry for being served hot with rice or roti.