Wednesday, 18 October 2017

Mushroom and Potato Saalan

An exclusive from Niloufer's Kitchen


Mushroom and Potato Saalan with Green Pepper

Growing up it was rare to find mushrooms in our local market. Not many people enjoyed this strange vegetable which was relatively unknown in our country. With it being introduced to our speciality stores, and learning about its nutritional values, it started being added to our meals slowly. This is a mix of local flavours. A dish where East meets West. The result is quite delicious. Omitting the hot green chillies or reducing the quantity will leave it refreshing but not at all spicy. 


Cubed Mushrooms, potatoes and green pepper in a fragrant yogurt gravy. 






Serves 4 to 6

1 tbsp oil
500 gm mushrooms; cubed
250 gm potatoes, cubed
1 large green pepper, cubed
Optionally add  4 small hot green chillies; slit or chopped

1/4 cup coconut water
1 tsp salt
1 generous tsp cumin
1/2 tsp turmeric
10 curry patta leaves

1 cup yogurt
dash of salt
1 tbsp honey

Pick your favourite flavour to finish off the dish
1 tsp mustard seeds and a handful of fresh corriander
or 
1 tbsp Pesto

In a pan heat the oil.  Add the potatoes and allow them to brown and cook for about 10 minutes. Add the mushrooms and green pepper. Also add the slit green chillies if you are including them. 
Sprinkle it with the salt, cumin, turmeric and curry patta. Give it a good toss and sprinkle the coconut water all over.

Cover the pot and simmer for 10 minutes until everything is cooked. Give it a good shake and remove it from the stove.

Toss in the honey and yogurt, with either the basil pesto or fresh finely chopped corriander a spoonful at a time. 
Return to the fire only to gently reheat. Serve with bread or naan to mop up the delicious gravy.

Tips

While this is an easy to put together dish and the idea is to use your pantry or fridge to make it up.
If you do not have coconut water, use broth or simply water. Use less liquid if you prefer a thicker gravy.
The green pepper of my choice is always the thick long one but you can use a capsicum, red, yellow or orange bell pepper.
I used cremini brown mushrooms as I enjoy the meaty flavours of this bold mushroom. Use your favourite.
If you don't have fresh curry leaves, use kaffir lime leaves, lemon grass or even mint. You find these available dry on supermarket shelves.
If the yogurt is  terribly sour add an extra dash of honey or brown sugar. 
Labneh or Keffir, greek yogurt, creme fraiche or sour cream may be substituted for the yogurt.

For Parsi Food recipes click on The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy Niloufer Mavalvala

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