1 Pour 2 cups of water into a sufuria and turn on heat. Peel potatoes, wash and chop into smaller sizes. By now the water in the sufuria should be boiling. Add half a teaspoon of salt and a pinch of black pepper into the water and then add the potatoes into the boiling water. Let the potatoes cook for atleast 10 minutes until slightly soft but not cooked. Turn off heat,remove the potatoes from the hot water. Set aside the potato water for later use.

2 Gently wash your mushrooms and squeeze out excess water then slice the mushrooms into smaller sizes.

3 Place a sufuria on medium heat and add 4 tbsps cooking oil. When the oil is hot add the chopped onions and minced garlic. Let them fry till golden. Then add chopped tomatoes and carrots then mix with the onions then cook until the tomatoes become a paste.

4  When the tomatoes become a paste then add the mushrooms. When the mushrooms start releasing their liquid cover the pot with a lid and let the mushrooms cook in the liquid for five minutes.

5 After five minutes add the boiled potatoes, salt, black pepper and any other prefered spices of your choice and mix ensuring uniform taste and appearance. Add 1 cup of the remaining potato water.

6  Cook for atleast 7 minutes or until the potatoes become soft. Garnish with green onions or dhania and turn off heat.

7 Serve with rice, chapati, naan or any preferred accompaniment. Enjoy! 😋