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Fried Potatoes in Ginger Mushroom Sauce

By Tarla Dalal
Serving
4
To prepare
15 min
To cook
22 min

INGREDIENTS :

  • 2 tsp finely chopped ginger (adrak)
  • 2 tsp finely chopped green chillies
  • 1/2 cup sliced mushrooms (khumbh)
  • oil for deep frying
  • 1/2 cup finely chopped onions
  • 2 cups potato wedges (unpeeled)
  • salt to taste
  • 1 tsp soy sauce
  • 2 tsp cornflour
  • 1/2 cup sliced capsicum
  • 2 tsp finely chopped garlic (lehsun)

COOKING STEPS :

1.Heat the oil for deep-frying in a deep non-stick pan, and deep-fry the potatoes on medium flame till they turn golden brown in colour from all the sides.

2.Drain on an absorbent paper and keep aside.

3. Combine the cornflour and ¾ cup of water in a deep bowl, mix well and keep aside.

4.Heat the oil in a broad non-stick pan, add the ginger, garlic and green chilies and sauté on a medium flame for 30 seconds.

5. Add the onions and sauté on a medium flame for 1 minute.

6. Add the capsicum and sauté on a medium flame for 1 minute.

7. Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

8. Add the soy sauce, cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.

9. Add the deep-fried potatoes, toss gently and cook on a medium flame for 1 minute.

10. Serve immediately.

 

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