Mushroom potato stir-fry - with a hint of capsicum

I rarely make a dish with potatoes alone. Its always potatoes with something which has a lower GI. When a higher GI food is combined with a lower GI food, the GI of the whole dish comes down. Mushroom has very low GI and is loaded with vitamins and minerals. Hence, mushrooms are a staple in our house. In this recipe capsicum plays the role of a spice rather than a vegetable. I've used it just to give this dish a peppery/smoky flavour. The flavour of the capsicum gets infused in the oil. Hence, the capsicum is added in the very beginning.


Mushroom potato stir-fry

Ingredients
1 cup closed cup mushrooms chopped into bite sized pieces
5 baby potatoes boiled, chopped into bite sized pieces
¼ cup finely chopped green capsicum (bell pepper)
1 medium onion chopped finely
1 tbsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1½ tbsp tomato paste

Chop the mushrooms and potatoes into chunkier pieces. Chop the capsicum very finely. Add oil to wok. When it is hot add the capsicum. When you can smell the aroma of the capsicum add the onions. After the onions have softened, add chilli powder, turmeric powder, coriander powder, tomato paste and salt. Combine well. Add the potatoes. Sprinkle a little water and stir. It helps the spices coat the potatoes. When the potatoes are a golden brown add the mushrooms. Stir to combine. As before sprinkle some water so that the mushrooms will be coated with spices. Reduce the heat and allow the mushrooms to cook. Mushroom potato curry is ready when there is very less moisture left. Enjoy mushroom potato stir-fry with rice or roti.