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):
- 4 medium-sized potatoes, boiled, peeled and chopped into cubes
- Salt, to taste
- Pepper powder, to taste
- 2 sticks of butter (I used Amul Garlic butter, but you could use plain, salted butter too)
- About 200 grams of mushrooms, cleaned and chopped into large-ish pieces
- Heat the butter in a pan.
- When the butter has melted, add in the chopped mushrooms. Saute for a few minutes, till the mushrooms are almost cooked.
- Add in the boiled potatoes, salt and pepper to taste. Mix well.
- 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.
- 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!
- 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? 🙂