A popular recipe of mushroom and potatoes with mustard flavour originating from the state of Orissa in the Indian sub continent which tastes the best when served with rice and can be eaten for both lunch and dinner.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Soak mustard seeds,cumin seeds,dry red chilies and garlic cloves for 15 minutes
Drain the water and make a paste then fry the mushroom after marinating with turmeric powder and salt to taste
Heat the pan add 3 tbsp mustard oil. Add panch phoran and green chilies
Add diced tomato and fry. Add the prepared mustard paste and mix well
Add turmeric powder and fry well. Add kashmiri red chili powder and ½ glass of water
Add the potatoes and cover cook until they are soft add fried mushrooms, salt and them cover and cook it for 10 minutes
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