Pepper Mushroom & Potato Stir Fry

All of us have those days when we need to cook, but there’s not much in the refrigerator and/or kitchen pantry to work with. It can be quite challenging, albeit interesting, to come up with a good, tasty dish in spite of the lack of ingredients. That is precisely the point of the 5-Ingredient Cooking Challenge that Lina of Lin’s Recipes hosts every month.

I accepted the challenge for the month of February, and was asked to come up with a recipe using just these five ingredients – butter, mushrooms, potatoes, salt and pepper. Over and above these five ingredients, I could use water, but nothing else. I racked my brains for a while and decided to make a Pepper Mushroom & Potato Stir Fry for the challenge. I am happy to report it turned out well, and was much loved by everyone at home. 🙂

Here is how I made it.

Ingredients (serves 2):

1. 4 medium-sized potatoes, boiled, peeled and chopped into cubes
2. Salt, to taste
3. Pepper powder, to taste
4. 2 sticks of butter (I used Amul Garlic butter, but you could use plain, salted butter too)
5. About 200 grams of mushrooms, cleaned and chopped into large-ish pieces

Method:

1. Heat the butter in a pan.
2. When the butter has melted, add in the chopped mushrooms. Saute for a few minutes, till the mushrooms are almost cooked.
3. Add in the boiled potatoes, salt and pepper to taste. Mix well.
4. On a low flame, let the curry cook for 3-4 minutes. Stir intermittently, to ensure that the curry does not stick to the bottom of the pan.
5. Switch off the gas. Add a little more pepper and salt on top. Mix well. Since pepper and salt are the only seasonings you are using in this stir fry, be generous with them!
6. Serve hot with rotis or rasam rice.

You like? I hope you will try this out, too!

Jhuls from The Not So Creative Cook is going to be judging this contest. Wish me luck, will you? 🙂