Wednesday, 18 October 2017

Mushroom and Potato Saalan

An exclusive to 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, a relatively unknown commodity in our country. Slowly being introduced to our speciality stores an awareness of its cooking methods, nutritional values,  and tasting of its flavours mushrooms started being added to our meals.
Creating new dishes is all about layering flavours.  This recipe is a mix of local flavours. I would like to think of it as a dish where the East meets the West. The result is quite delicious. 
Mushrooms tend to absorb any flavour added. So being overly generous may end up with just a bowl of spiciness. Omitting the hot green chillies or reducing the quantity will leave it refreshing but not at all spicy. Capsicum can be the alternate if desired. Red, yellow and orange bell peppers is yet another suggestion. 

Trivia: Mushrooms have great medicinal value. The best known is to enhance Vitamin D in children at risk of rickets. You may read more about it on my blog  at

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


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.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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