Spicy Mushroom Potato Sabji

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Something life changing happened last week. We got a mattress topper. I thought our bed was nice as it was but oh Lordy…comfort levels have now been taken to the upper echelons of the slumber world. And as much as I am loving the ridiculous amount of snuggly cosiness this new topper has brought into my life, it seems to have simultaneously introduced a problem. You know when you look at the clock and realise you were supposed to be somewhere 10 minutes ago…yeah that. I can no longer get out of bed in the mornings! 

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I went through a similar experience over the weekend where I woke up late and I had to leave the house asap. Whilst getting ready I realised I was starving and wouldn’t get home till late. I started pondering over what I could make. Okay Monica, think quick food. Cereal? Out of milk. Eggs? Nada. Sandwich? No bread..or filling for that matter. I hurried downstairs and opened the door to a relatively bare looking fridge (it had been one of those weeks). I saw pomegranate, and baby button mushrooms. I picked the latter. I then opened the pantry and saw onions & potatoes. Boom. I had an idea. Ten minutes later I had a spicy mushroom & potato sabji. I wrapped it in a chapati and gobbled it up in seconds. It was delicious! I’d like to think it didn’t have anything to do with my hunger as I was craving it when I got home and made it all over again for dinner.

Quick, simple, easy and spicy! Have a go. 

Oh before I sign off, just a quick thank you to you guys as Spice Diary was recently ranked in the top 50 food blogs in India. Thanks for your support lovely people! <3

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Spicy Mushroom & Potato Sabji
Serves 2
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Ingredients
  1. 75g button mushrooms, washed & cut in half
  2. 3 small potatoes, washed
  3. 1 small red onion, sliced
  4. 2 tbsp olive oil
  5. 1 tsp cumin seeds
  6. 1 birds eye green chilli, whole
  7. 1 tsp salt (or according to taste)
  8. 1 tsp sambar masala
  9. handful fresh coriander
Instructions
  1. Place potatoes in a plastic bag and tie a knot. Pierce a hole and place in microwave. Cook on highest power setting for 7 minutes. Remove and allow to cool slightly. Then cut into 2" chunks.
  2. Whilst potatoes are cooking, heat oil in a pan. When hot, add the cumin. Th cumin should splatter immediately. Now add the onions, chilli and mushrooms.
  3. Sauté for 30 seconds, then add the salt and sambar masala. Mix well and cook for a further 3 minutes.
  4. Now add the cooked potatoes, and mix. Cook for another minute and add the coriander. Mix.
  5. Check for salt and adjust accordingly. Remove from heat & enjoy!
Notes
  1. 1) Sambar masala is a spicy, tangy spice blend available at all Indian grocery shops. I have also seen it in some supermarkets in the worldwide section so worth checking!
  2. 2) When cooking potatoes, some microwaves have different power intensities, so just check potatoes are cooked by cutting through them with a knife.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Easy Paneer, Peppers & Cabbage Masala

cabbage paneer capsicum

Not sure if I’ve mentioned this before (I definitely have) but I love paneer! The beauty of this traditional Indian cheese is its sheer versatility. It’s mild in flavour and as a result absorbs spices particularly well. This recipe is an extremely quick and easy way of making a delicious and satisfying meal in minutes. It’s colourful, flavourful and filling and the crunchiness of the vegetables perfectly compliments the creaminess of the paneer…in essence this dish works! Give it a try and do share your thoughts with me.

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Serves 4-6

What we need:

2 tbsp olive oil
1 tsp cumin seeds
250g paneer, cut into 1″ cubes
2 cloves garlic, grated
1 green & 1 red capsicum, thinly sliced
1/2 onion, thinly sliced
1 cup thinly sliced cabbage
1/2 cup grated cheddar cheese
2 heaped tbsp tomato puree
1 tsp salt or according to taste
1 tsp ground ginger powder
1 tsp chilli powder
Handful fresh coriander

How we do:

  • Heat the oil in a non stick pan. Once hot, add the cumin seeds and when they begin to splatter, add the garlic and cook until slightly golden. Now add the paneer and cook for 2-3 minutes , stirring constantly until it turns golden brown.
  • Now add the capsicum, onion, cabbage and cheese. Mix well for 1-2 minutes. Now add the tomato puree, salt, ground ginger powder, chilli powder. Mix and cook for a further 3-5 minutes.
  • Sprinkle on fresh coriander and serve with chapatis or stuff with salad into a wrap.

Jeera Aloo (Cumin Potatoes)


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.