When you have potato in your pantry, you can create a side dish that will pair well with anything, and any cuisine. Potatoes are one of my absolutely favorite of the root vegetables and because it is shelf stable for a long time, the days I don’t want to spend too much time in the kitchen, the humble potato is my go-to.
Today, I will make a potato and mushroom fry. I had some oyster mushrooms and white button mushrooms that I got over the weekend and mushrooms is something that I do not want to store for long in my refrigerator, I am using it in today’s cooking.
If you do not have mushrooms, or simply do not wish to use mushrooms, you can make the potato fry with only potatoes or you can add other veggies of your choice.
Let’s start.
Ingredients I use today
Potato – 2 Medium
Mushroom (1 Oyster Mushroom and 1 cup white button mushroom)
Ghee Roast Masala – 2 heaped teaspoons (If you do not have ghee roast masala, you can add 1 teaspoon of chili powder, ½ teaspoon of cumin powder and ¼ teaspoon of pepper powder)
Turmeric Powder – 1 teaspoon
Salt – as per taste
Oil – 1 tablespoon (I am using coconut oil today, since it is my preferred choice of fat)
Ghee (Clarified Butter) – ½ tablespoon
Mustard Seeds – 1/3 teaspoon
Method
Wash, peel and dice potatoes into bite size pieces.
Wash or wipe mushrooms and cut them into slices.
Heat Oil in a pan. Once the oil heats up, add mustard seeds. When the mustard seeds start to splutter, add the potatoes and mushrooms. Give it a good stir and mix well.
Cook without covering for a couple of minutes, let the potatoes turn slightly golden. Once the potatoes turn slightly golden, cover the pan and cook it on low flame for 7 – 8 minutes. The potatoes should be almost done at this stage.
Add turmeric, salt and ghee roast masala. And give it a good mix. (When you are cooking potatoes, I have found that it is better to toss than to stir once the potatoes are cooked to avoid getting a mash)
Once all the potatoes are coated with the masalas, add the ghee.
Now, toss on high flame for about 1 minute so the potatoes can get slightly crispy.
You can garnish with coriander leaf or dill leaves.
And that’s it.
I’m going to enjoy this with Rice and simple yellow dal.
Thank you for reading.
I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.
All photos are my own.
All photos are shot on a mobile phone.
