Potato Rosti with Mushroom Pepper Sauce by Tarla Dalal

Tarla.Dalal's picture

Dec. 02, 2013

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 chilies 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 sauteed 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.


For mushroom sauce
Sliced mushroom 1 1/2 Cup (24 tbs) (or corn, broccoli)
Oil 2 Tablespoon
Butter 1 Teaspoon
Thinly sliced onion 1/4 Cup (4 tbs)
Grated garlic 1/2 Teaspoon
Finely chopped celery 2 Tablespoon
Plain flour 2 Tablespoon
Salt and ground black pepper To Taste
Fresh cream 2 Tablespoon
For vegetables
Butter 2 Tablespoon
Blanched red capsicum cubes 1/4 Cup (4 tbs)
Blanched yellow capsicum cubes 1/4 Cup (4 tbs)
Sliced and blanched carrot 1/2 Cup (8 tbs) (1/2
Blanched broccoli florets 1 Cup (16 tbs)
Salt To Taste
Freshly ground black pepper To Taste
For rosti
Boiled grated potatoes 3 Cup (48 tbs)
Corn flour 2 Teaspoon
Melted butter 1 Tablespoon
Grated processed cheese 1/4 Cup (4 tbs)
Finely chopped green chili 2 Teaspoon



For Mushroom Pepper Sauce:

1. In a pan, heat oil and butter, add the onions and saute over medium flame for 2 minutes or until lightly browned.

2. Add the garlic and saute for a few seconds.

3. Add celery and plain flour, stir constantly and cook for 2 minutes.

4. Stir in mushroom and cook for 2 to 3 minutes. Sprinkle 2 tablespoons of water if the mushrooms start burning.

5. Pour 1 cup of water, cook for 2 minutes and then season with salt. Stir occasionally and cook mushroom for another 1-2 minutes.

6. Add the pepper powder and fresh cream , mix well and cook for another minute. Set aside.

For Vegetables

7. In a non-stick pan, heat butter, add capsicum (red and yellow), carrots, and broccoli. Season with salt and pepper. Mix well and saute over medium flame for 2 minutes. Keep aside.

For Rosti

8. In a plate, combine the potatoes, salt and corn flour. Mix well with help of two forks. Keep aside.

9. Grease a pan with butter, sprinkle cheese and green chili evenly all over.

10. Add the potato mixture and press very well. Cover with a lid and cook on low flame for 4 -5 minutes.

11. Turn off the flame, loosen the sides of the rosti with the help of a knife, place a plate inverted on the pan and turn the pan to invert the rosti on the plate.


12. Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables on top.


13. Pour more mushroom sauce over it and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 433Calories from Fat 219

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 493 mg20.54%

Total Carbohydrates 46 g15.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet