Name: Aloo Mushroom Sookhi Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium Potato, peeled and cut into small cubes; 200 g Button Mushrooms, cleaned and quartered; 1 medium Onion, finely chopped; 4 clove Garlic, finely chopped; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ¼ tsp Ground Black Pepper, freshly cracked; 1 tsp Salt, added at the end; 2 tbsp Coriander Leaves, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them splutter.
Add the cubed potatoes. Fry them for 4-5 minutes until they are halfway cooked and slightly golden on the edges.
4–5 min
Add the finely chopped garlic, slit green chillies, and onions. Sauté for 3 minutes until the onions turn translucent.
3 min
Toss in the quartered mushrooms. Add turmeric powder, red chilli powder, and coriander powder. Mix well to coat the vegetables.
Turn the heat up to medium-high. Mushrooms will release water. Stir-fry continuously without a lid until all the moisture evaporates.
Once the pan is dry and the potatoes and mushrooms are perfectly tender and starting to roast in the oil, add the salt and black pepper.
Toss for 1 more minute, turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Tender, earthy mushrooms and golden, soft potatoes generously coated in dry, peppery spices.

Nutrition

Per serving, from 2 servings.

349kcal

Where the calories come from

Protein9 g10%
Carbohydrate49.8 g54%
Fat14.7 g36%

Sugars: 6.5 g
Saturated fat: 2.3 g
Fibre: 7.4 g
Sodium: 1188 mg
Potassium: 1401 mg
Calcium: 73 mg
Iron: 3.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding salt at the very end prevents the mushrooms from leaching excessive moisture throughout the cooking process, guaranteeing a perfectly roasted dry sabzi.

What to serve it with

A fantastic, fast weeknight dinner option. Serve with hot Parathas or pack it into a lunchbox.

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Ingredients