Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal

Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal

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Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too.

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Recipe Description for Potato Rosti with Mushroom Pepper Sauce ( Rosti)

Ingredients

For The Mushroom Sauce
1 1/2 cups sliced mushrooms (khumbh)
2 tbsp oil
1 tsp butter
1/4 cup thinly sliced onions
1/2 tsp grated garlic (lehsun)
2 tbsp finely chopped celery
2 tbsp plain flour (maida)
salt and freshly ground black pepper
2 tbsp fresh cream

For The Vegetables
2 tbsp butter
1/4 cup blanched red capscium cubes
1/4 cup blanched yellow capsicum cubes
1/4 cup sliced and blanched carrot
1 cup blanched broccoli florets
salt and freshly ground black pepper to taste

For The Rosti
3 cups boiled , peeled and grated potatoes
salt to taste
2 tsp cornflour
1 tbsp melted butter
1/4 cup grated processed cheese
2 tsp finely chopped green chillies

Method

For the mushroom pepper sauce

1. Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.
2. Add the garlic and sauté on a medium flame or a few seconds.
3. Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.
4. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes. Sprinkle 2 tbsp of water if the mushrooms start burning.
5. Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.

For the vegetables

1. Heat the butter in a broad non-stick pan, add the capsicum, carrots, broccoli, salt and pepper, mix well and sauté on a medium flame for 2 minutes. Keep aside.

For the rosti

1. Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.
2. Grease a fry pan with butter evenly and sprinkle cheese evenly all over.
3. Sprinkle the green chilies evenly all over.
4. Add the potato mixture and press very well. Cover with a lid and cook on a slow flame for 4 to 5 minutes and switch off the flame.
5. Loosen the sides of the rosti with the help of a knife, place a plate inverted on the fry pan and turn the pan to invert the rosti on the plate.

How to proceed

1. Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.
2. Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.

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RECIPE SOURCE : Potatoes