Air fryer recipe · Mains
Coorg Pandi-Style Mushroom
Mushroom and potato tossed in a tangy Coorg-style black pepper and vinegar masala, air fried dry.
- 25 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 260kcal
- 6.6 gprotein
- 28.6 gcarbs
- 14.6 gfat
- 4.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom250 g, halved
- potato200 g, cubed
- black pepper powder1.5 tsp
- vinegar1 tbsp
- ginger garlic paste1 tbsp
- red chilli powder1 tsp
- oil2 tbsp
Method
Parboil the potato
Parboil the potato cubes for 4 minutes until just tender at the edges, then drain and cool them. Softening them first means they finish cooking through in the same time the mushrooms take to brown.
Mix the masala
In a bowl mix the black pepper powder, vinegar, ginger garlic paste, red chilli powder, oil and salt into a thick marinade. The vinegar brings the sharp, peppery tang that gives Coorg pandi its punch.
Coat the vegetables
Add the mushrooms and parboiled potato to the marinade and toss until every piece is evenly coated. Coating them well means the spice bakes onto each surface rather than pooling at the bottom.
Arrange in the basket
Spread the mushrooms and potato in a single layer in the basket. A single layer lets the hot air dry and brown each piece, while a heaped basket just steams them soft and pale.
Air fry until dry and browned
Cook at 190°C for 10 min, shake the basket, then cook for another 8 min. The dish is done when the mushrooms and potato look dry with browned, crisp edges, about 18 min total at 190°C.
