Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner/parchment paper.
Place the sliced potatoes on the cookie sheet and put it in the middle rack of the oven to bake for 35-40 minutes or until the potatoes are soft.
In the meanwhile heat 1 tbsp. olive oil in a nonstick pan and saute mushrooms.
If the mushrooms dry up spray it with cooking spray to moisten the mushrooms. Cook them until nice golden brown in color.
While the mushrooms are cooking, combine onion, tomato paste, garlic, ginger and sesame seeds into the food processor and grind smooth.
Once the mushrooms are cooked take them out in a bowl and add another 1 tbsp. olive oil in the same pan.
Now add thyme and cilantro to the warm oil. Immediately add the sesame seeds paste to it and cook for 3-4 minutes or until the paste starts sticking to the pan.
Now add water to it, mix very well and boil for couple of minutes. Add turmeric powder, salt and chili powder to the pan and mix well. Cook for 2-3 minutes again. Now add coconut milk and mix very well. Cook for another 3-4 minutes.
Lastly, fold in potatoes and mushrooms and gently mix. Cook for another couple of minutes.
Turn off the flame and serve warm with steamed rice or naan.