Mushroom Carrot Stew

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 1/2 kg - mushrooms, peeled
  • 4 - small carrots, scraped
  • 2 - medium-sized potatoes, peeled
  • 3 - small onions, cut into thick slices
  • 1 - big tomato, cut into cubes
  • 3 - green chillies, chopped coarsely
  • 1/2 inch - ginger, chopped finely
  • 1 tbsp - refined flour
  • 1 tbsp - ghee
  • salt to taste.

How to Make Mushroom Carrot Stew

  • Cut the peeled mushrooms and potatoes and the scraped carrots into medium-size cubes and wash them clean with water.
  • Place a dekchi with 3 cups of water on a fire and put in the cubes of mushrooms, potatoes and carrots.
  • Cook till these are half-tender and keep aside one cup of the water.
  • Add the onion slices and salt.
  • Let cook on a low fire till all the vegetables are tender.
  • Remove the dekchi from fire.
  • In another heavy-bottom dekchi, heat ghee and add the chopped ginger and chillies.
  • Fry for a while and add the refined flour.
  • Lower the fire and stir the flour till it is light golden in colour.
  • Gradually pour one cup of liquid from the cooked vegetables.
  • Go on stirring so that no clots form.
  • Bring to one boil and put in all the cooked vegetables along with remaining liquid.
  • Add tomato cubes and let bubble for a minute or two.
  • Chicken or mutton cubes may be added if desired.
  • Serve hot with buttered toasts or slices of bread.