You are here: Home > Equipment > Non-stick Pan > Potato Rosti with Mushroom Pepper Sauce ( Rosti) Potato Rosti with Mushroom Pepper Sauce ( Rosti) by Tarla Dalal 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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How to make Potato Rosti with Mushroom Pepper Sauce ( Rosti) Tags Western PartyNon-stick Pan Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients For The Mushroom Sauce1 1/2 cups sliced mushrooms (khumbh)2 tbsp oil1 tsp butter1/4 cup thinly sliced onions1/2 tsp grated garlic (lehsun)2 tbsp finely chopped celery2 tbsp plain flour (maida) salt and freshly ground black pepper2 tbsp fresh creamFor The Vegetables2 tbsp butter1/4 cup blanched red capscium cubes1/4 cup blanched yellow capsicum cubes1/4 cup sliced and blanched carrot1 cup blanched broccoli florets salt and freshly ground black pepper to tasteFor The Rosti3 cups boiled , peeled and grated potatoes salt to taste2 tsp cornflour1 tbsp melted butter1/4 cup grated processed cheese2 tsp finely chopped green chillies Method For the mushroom pepper sauceFor the mushroom pepper sauceHeat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.Add the garlic and sauté on a medium flame or a few seconds.Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.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.Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.For the vegetablesFor the vegetablesHeat 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 rostiFor the rostiCombine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.Grease a fry pan with butter evenly and sprinkle cheese evenly all over.Sprinkle the green chilies evenly all over.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.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 proceedHow to proceedPour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.Pour the remaining ¼ th of the mushroom sauce over it and serve immediately. Nutrient values per servingEnergy289 calProtein4.5 gCarbohydrates25.5 gFiber2.6 gFat19.2 gCholesterol0 mgVitamin A944.7 mcgVitamin B10.3 mgVitamin B20.2 mgVitamin B32.4 mgVitamin C49 mgFolic Acid31.5 mcgCalcium89.2 mgIron1.6 mgMagnesium0 mgPhosphorus0 mgSodium93.2 mgPotassium333 mgZinc0.7 mg Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal