Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal Video by Tarla Dalal
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Potato Rosti With Mushroom Pepper Sauce ( Rosti) Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
4.00 servings
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 (ajmoda)
2 tbsp plain flour (maida)
salt and
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
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
- Heat 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.
- Combine 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.
- 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.
- Pour 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.
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