Potato Rosti With Mushroom Pepper Sauce (Rosti) Recipe

Ingredients

• 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 maida (plain flour)
• salt (namak) and
• 2 tbsp fresh cream
• 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 (namak) and
• 3 cups boiled, peeled and grated potatoes
• salt (namak) to taste
• 2 tsp cornflour
• 1 tbsp melted butter
• 1/4 cup grated processed cheese
• 2 tsp finely chopped green chillies

Steps

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.
8. Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.
9. Grease a fry pan with butter evenly and sprinkle cheese evenly all over.
10. Sprinkle the green chilies evenly all over.
11. 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.
12. 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.
13. 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.
14. Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.
15. Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.