Green Peppers and Potatoes
130kcal
Ingredients
- 1 tbsp Olive Oil Or other cooking oil
- 2 Green Bell Peppers
- 2 Russet Potatoes
- 1/2 cup Diced Onions optional
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 tsp Salt
Method
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.1 tbsp Olive Oil, 1/2 tsp Cumin Seeds
- When the cumin seeds start to sizzle add the onions.1/2 cup Diced Onions
- Sautée the onions for a minute and then add the potatoes.2 Russet Potatoes
- Cook the potatoes on medium heat for about 10 minutes and then add the green peppers. Cook uncovered for about 5 minutes.2 Green Bell Peppers
- 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.1 tsp Coriander Powder, 1/2 tsp Turmeric, 1/2 tsp Salt
- Cook covered for about 15 minutes, stirring every 2-3 minutes until cooked the way you like it – crisp or soft.
Nutrition
Serving1 portionCalories130kcalCarbohydrates23gProtein3gFat4gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium299mgPotassium565mgFiber3gSugar2gVitamin A224IUVitamin C54mgCalcium26mgIron1mg
Notes
Evenly Sized Pieces: Cut the potatoes and bell peppers into similar sizes so they cook evenly.
Waxy vs. Starchy Potatoes: Use firm, waxy potatoes (like Yukon Gold or red potatoes) to prevent them from falling apart.
Control Pepper Texture: Add the bell peppers after the potatoes start to soften. This prevents them from becoming mushy. For slightly crisp peppers, stir them in at the very end and cook only a few minutes.
Pan Choice Matters: Use a wide, heavy-bottomed pan for even heat distribution. A nonstick or stainless steel skillet works best.
Don’t Overcrowd the Pan: Give the vegetables some space while cooking. Overcrowding can cause them to steam instead of sauté, leading to soggy potatoes and peppers.
Adjust Spices Gradually: Start with the suggested spice amounts, then taste and adjust toward the end of cooking to suit your preference.
Optional Flavor Boost: A small splash of lemon juice at the end brightens the flavors.
Ghee for Richness: For a richer, more traditional taste, replace part of the oil with ghee or butter.
Leftovers: Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on the stove to maintain texture.
Custom Variations: Add onions, tomatoes, or peas for a slightly different flavor profile without changing the core dish.
Private Notes
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