Hearty Vegetarian Potato Skillet Recipe

About this recipe

A comforting and hearty vegetarian dinner featuring tender potatoes, savory mushrooms, and protein-packed kidney beans in a creamy sauce. Perfect for a quick and satisfying meal.

Ingredients

• 1 kg Potato - New Crop (Aloo)
• 100 g Sambar Onion Peeled
• 1 Pack Button Mushroom (Anabe)
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 kg Rajdhani Red Rajma
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil.
2. 2. Salt and slice 7 medium potatoes into thin rounds. Add them to the skillet and cook for 10 minutes, stirring occasionally.
3. 3. Dice 1 large onion and add it to the skillet. Cook for another 5 minutes until the onion softens.
4. 4. Drain 1 can of red kidney beans and 1 can of sliced mushrooms. Add them to the skillet with the potatoes and onions.
5. 5. Add 1/4 cup of water to the skillet and stir to combine with the vegetables.
6. 6. Stir everything together to combine. Cover the skillet and cook over medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender.
7. 7. Taste and adjust seasoning with salt and pepper as needed. Serve hot.