You know there is a thing about simple things in life. ManyÂ of the simple foods get lost in the day today ritual of making something ‘special’ for dinner.You don’t even realize often that the main dishÂ tastes so awesome because of the sides that accompany it. These simple dishes are so worthy for the taste and choice they lend to our dinner table that I just realized the other day that I need to include them here, for this blog is my day today cooking journal, a collection of our favorite foods.
Ingredients (Serve 2-3)
- 2 large green bell peppers (or use 1 each of red & one green pepper, see notes)
- 1 large yellow potato
- 4 tbsp mustard oil (substitute with olive or canola)
- 1/4 tsp salt
- 1 medium red onion (~1/2 cup when chopped)
- 2 fat garlic cloves, finely chopped
- 1/2 teaspoon cumin seeds
- 2 tomatoes (~3/4 cup when finely chopped)
- 1Â teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoonÂ amchoor (dry mango powder, or substitute with fresh lime juice at end)
- 3/4Â teaspoon red chilli powder (or cayenne adjust to taste)
- 1 teaspoon kasuri methi (dried fenugreek leaves, skip if not available)
- 1/4 tsp garam masala (optional)
- salt to taste
- You can mix up red bell peppers and green peppers in this recipe for more color & taste variation.I do it many times and like how red bell peppers add a sweet note to it.
- You can cut the peppers any way you want as long as you cut the potatoes the same way.
- You can use boiled or par boiled potatoes in this recipe if you want to make it quicker. But I prefer cooking them in the same pan as the rest of the curry, since they taste better with those sticky bits at the bottom of the pan.
- To retain the green color of the bell peppers, do not cover them for more than 2-3 minutes covered with lid after you add them to the pan.
Wash the bell peppers, clean & discard the seeds & veins and dice them in 2″ pieces. Also wash the potatoes and peel (or not) the skins. Cut the potatoes in similar size as the bell peppers and let soak in a bowl of water until you are ready to cook. Dry the potatoes using a kitchen or paper towel before adding it to the pan.
In a heavy bottomed, wide saute pan (I use my 10″) or a kadhai(indian wok),heat up the oil on medium till you see light ripples on the surface. Reduce the heat to low and add the chopped onion and potatoes to the hot oil. Add the cumin seeds and 1/4 to salt and stir so that the potatoes are covered in oil. On low heat, cover the pan and let cook for 2-3 minutes till the potatoes begin to soften. Add the chopped tomatoes next along with coriander, red chili, turmeric and amchoor powder. Stir around and cover with a lid and letÂ cook on low heat. There should be enough liquid from the tomatoes but you can add a tablespoon or two of water if at any point you feel that the potatoes and the spice mix is sticking to the bottom of the pan.Let cook till theÂ till the potatoes are fork tender (but not mushy).
Add the bell pepper next along with salt to taste, cover and let cook on medium heat for another 3-5 minutes till the peppers start changing color and begin to soften. I like peppers with a little bite but you can cook them longer. Add the kasuri methi & garam masala next, stir around, bump up the heat to high and let fry up for another minute or so.
Enjoy & Thanks for stopping by!