Preparing the veggies

Wash thoroughly & slice the mushrooms (3 pieces per mushroom).

Cut the potato to small cubes (about 1 inch a cube).

Slice the onion to get rings, or half-rings.

Handling the veggies

Turn on the stove to high heat and fry the mushrooms in a deep fry pan (sort of like a wide shallow pot that can be used for frying as well) with 2 tbsps oil. Stir continuously. The high temperature is meant to get the mushrooms nice and tanned before they lose their water completely. Do not cover at any point. After about 7 minutes, transfer the mushrooms to a clean plate.

On the same pan fry the chopped onion for about 10 minutes in medium heat. The onions should acquire a tan color and become somewhat translucent. Transfer the onion to the plate with the mushrooms.

Turn on the heat again to medium-high, add 4 tbsps of oil and add the potato cubes to the pan. Fry them for about 5 minutes, while making sure they’re getting a nice tan. Reduce the heat to low, add the minced garlic, Paprika & Curcumin and stir them with the potatoes for 20-30 seconds.
Add all the remaining ingredients, along with the ones you cooked already. Add 1 cup of water, stir thoroughly and cover with a lid.

Cook on low-medium heat for about 30-40 minutes, until all vegetables are soft and ready.

Serve with white rice or as is!