This time we’re currying green peppers and potatoes. If you’ve tried multiple recipes where we cook vegetables in spices you should’ve noticed a pattern – heat oil, add cumin seeds, add onions/tomatoes/ginger/garlic and then the vegetables and spices. This one’s similar and the onions are optional, but I love onions, so…

Another thing to point out is that when you cook the vegetables you can choose to cook them fully so that they soften or you can stop cooking while they are still crisp. I prefer crisp green peppers and so I don’t cook them fully. You can choose to cook them for an additional 5-6 minutes if you prefer them softer.

Ingredients

1 tbsp Olive Oil
2 medium  Green Bell Peppers
2 small Russet Potatoes
1/2 cup Diced Onions (optional)
1/2 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Turmeric
1/2 tsp Sea Salt

Number of Servings (approximate): 4

Preparation

Peel the potato and cut into wedges, preferably not too thick so they cook greater and evenly.

Wash and de-seed the green peppers and cut them into 1 inch long strips.

Cooking

Heat the oil and add the cumin seeds.

When the cumin seeds start to sizzle add the onions.

Sautée the onions for a minute and then add the potatoes.

Cook the potatoes on medium heat for about 10 minutes and then add the green peppers. Cook uncovered for about 5 minutes.

Now add the spices and the salt and mix well. Add 1/4 cup of water, mix it in, cover the pan and reduce the heat to medium low.

Cook covered for about 15 minutes, stirring every 2-3 minutes until cooked the way you like it – crisp or soft.

Enjoy!

Green Peppers and Potatoes

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Stir fry of green bell peppers and potatoes with spices.

Author: PureCurry.com

Recipe type: Entree

Cuisine: Indian

Serves: 4 portions

Ingredients

• 1 tbsp Olive Oil
• 2 medium Green Bell Peppers
• 2 small Russet Potatoes
• ½ cup Diced Onions (optional)
• ½ tsp Cumin Seeds
• 1 tsp Coriander Powder
• ½ tsp Turmeric
• ½ tsp Sea Salt

Instructions

1. Preparation: Peel the potato and cut into wedges, preferably not too thick so they cook greater and evenly. Wash and de-seed the green peppers and cut them into 1 inch long strips.
2. Heat the oil and add the cumin seeds.
3. When the cumin seeds start to sizzle add the onions.
4. Sautée the onions for a minute and then add the potatoes.
5. Cook the potatoes on medium heat for about 10 minutes and then add the green peppers. Cook uncovered for about 5 minutes.
6. Now add the spices and the salt and mix well. Add ¼ cup of water, mix it in, cover the pan and reduce the heat to medium low.
7. Cook covered for about 15 minutes, stirring every 2-3 minutes until cooked the way you like it – crisp or soft.

Nutrition Information

Serving size: 1 portion Calories: 51 Fat: 3.7 Saturated fat: 0.6 Carbohydrates: 20 Sugar: 2.8 Sodium: 297 Fiber: 2.4 Protein: 2.6

3.5.3226