This dish is perfect if you’re looking to cook something wholesome and nutritious but don’t want to sacrifice on flavour and taste! I love the combination of vegetables in this recipe-the meatiness of the mushrooms combined with the comforting potatoes marriages together wonderfully to create a delicious and satisfying dish. I’ve also added peas to add a little bit of colour and slight sweetness. The beauty of this recipe is that how customisable it is. If you’re not a huge fan of mushrooms, you can omit them (potatoes and peas is a very popular Punjabi dish!) or you can even replace with paneer.
I cooked this dish in a pressure cooker and it literally took5 minutes. However, it can be cooked in a normal pan too and this is the recipe I’ve written below for you.
With Autumn around the corner and the temperature dropping slightly, served with some hot chapatis, this dish is a great “warmer-upper”! Try it out and comment or tweet at me to let you know what you think @thespiceclub.
Serves 4
What we need:
3 tbsp olive oil
3 medium potatoes, cut into bite-sized chunks
250g button mushrooms, halved
1 cup peas
1 tsp cumin seeds
Pinch of asafoetida (optional)
1 tbsp ginger, grated
1 green chilli, finely chopped
2 tbsp yoghurt
3 plum tomatoes with 2 tbsp juice
1 1/2 tsp salt
1 tsp garam masala
1 tsp paprika
1tbsp kasuri methi (optional)
1/2 tsp turmeric powder
Handful fresh coriander
How we do:
- Heat the oil in a pan. Once hot, add the cumin seeds and asafoetida. When the seeds begin to sizzle add the ginger and chilli. Stir for 1-2 minutes until they begin to turn slightly golden. Now add the yoghurt and mix well.
- Add the plum tomatoes and mash well. Add the salt, garam masala, paprika, turmeric, kasuri methi and fresh coriander and stir together. Cook on medium heat.
- When the oil begins to separate, add the potatoes, mushrooms, peas and enough water to just cover the vegetables.
- Bring to a boil. Then reduce the heat and put the lid on. Let it cook for 15 minutes or until the potatoes become tender.
- Best served with hot chappatis!
it looks yummy and mouth watering.very good texture. i will try it and let u know. thanks a lot for this posting.
Hi new to your space here. was checking your posts and i loved how u made the vegetarian shami kababs. i dont like mushrooms but love the potatoes. do visit me when you get time
going to check other dishes and i have subscribed to ur feeds
Thanks Meena! Let me know how you get on with the recipes 🙂
Hi dont know if my comment came across or not so writing again. i get sort of confused with word press comments. anyways i love ur space. came to see some veg dishes and landed up here. love the way u made veg shami kabab
would love to try it
i have subscribed to ur feeds
do visit me when you get time
and hope this comment goes across now
Nice recipe, loved how u made the vegetarian shami kababs. i like mushrooms and potatoes.
Thank you 🙂
Hi new to your space here. was checking your posts and i loved how u made the vegetarian shami kababs. i dont like mushrooms and potatoes. we are leading Indian Spices Exporters in India
This would be a treat I know I wouldn’t have to share with the man making it all the better. Mushrooms is my fave of all things veg . So I had to make this and added a salty crumble cheese to it. heaven on my taste buds!
This was quick and light but full of flavour. its the mushrooms that give it extra body and taste. This curry has no onions but thickened with yoghurt. very tasty, thanks for sharing.