60min 2 ppl
Mushroom and Potato Balti
45 minutes
2 people
Medium
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 8g
Carbs 38g
Fats 12g
About this dish
Earthy chestnut mushrooms and golden potato cubes cooked in the vibrant balti style — a satisfying, hearty vegan dish where whole spices, fresh peppers, and lemon juice bring lightness and life to the rich pairing.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut Mushroomshalved or quartered if large200 g
- Potatoesmedium, peeled and cut into 2cm cubes1.5
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Vegetable Stock50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large karahi or heavy frying pan
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Lid
- Measuring spoons
Method
1
Peel and cut the potatoes into 2cm cubes. Halve or quarter the mushrooms if large. Finely dice the onion. Deseed the green pepper and cut into 2cm strips. Mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1 tbsp oil in a large karahi or heavy frying pan over high heat. Add the mushrooms in a single layer and cook for 6–8 minutes without stirring until golden. Season with salt and transfer to a plate.
Approx. 8 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and coriander seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 8 minutes, stirring occasionally, until golden.
Approx. 8 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes and vegetable stock. Stir well to combine.
Approx. 1 minutes
8
Add the potato cubes, cover, and cook on medium heat for 15 minutes until the potatoes are tender when pierced with a knife.
Approx. 15 minutes
9
Add the green pepper and the reserved golden mushrooms. Cook uncovered for 5 minutes until the sauce thickens.
Approx. 5 minutes
10
Squeeze over the lemon juice, stir in the garam masala, and season with salt to taste.
Approx. 1 minutes
11
Serve directly from the karahi, scattered with fresh coriander.
Approx. 1 minutes
