This dish is a well flavoured sauce/gravy, with the juices that run naturally from the mix of spices and vegetables. Since the standard menu for our main meal is roti- subzi – dal, I try some variations with the subzi preparations, so as to break the monotony of the regular served dishes. This is a nutrition filled dish as it does not need much oil and also the vegetables used, both mushroom and potatoes, are very nutritive.
- 500 gm Button mushrooms(roughly chopped)
- 1 large potato(diced)
- 1 large onion(for paste)
- 1tsp ginger garlic paste
- 2 tbsp tomato puree
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala/whole spice powder
- 1 green chilli
- 1 tsp red chilli powder
- 2 tsp coriander powder
- Salt to taste
- A pinch of pepper powder
- Wash mushrooms and soak it, for few minutes in water, to which a pinch turmeric powder and salt is added.
- Grind the onion and green chilli to a paste and keep aside.
- In pressure cooker, heat oil and add the onion-green chilli paste and sauté well. When it starts to turn brown add ginger-garlic paste and fry.
- Then add the tomato puree, whole spice powder, red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Stir fry till the masalas are fried well and oil separates.
- Now add the mushroom and potato; fry this in the masala for 1 minute.
- Pressure cook this for 5-7 minutes till potato is well cooked (mushroom cooks faster). After the whistle is released, remove lid and stir gently.
- Sprinkle a little black pepper powder over the preparation and serve hot.
- Savour as a side dish with rotis, dosas/idlis, naans(Indian breads)
Preparation Time: 20-25 minutes