Mushroom and potato in thick gravy

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
  • Oil
  • 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

Serves: 4

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