Sunday, November 04, 2007

Shimla mirch aloo (bell peppers with potatoes)

  • 2 large red bell peppers, washed and chopped

  • 2 medium Yukon gold potatoes, washed and chopped

  • 1 tsp chili powder

  • 1 tsp salt

Tempering / Tadka:

  • 2 tbsp oil

  • ½ tsp cumin seeds

  • ½ tsp turmeric

For the tempering :
Heat the oil in a pan and add the whole cumin seeds.
When the seeds crackle, add the turmeric powder. It will froth slightly. Immediately add the chopped potatoes. Fry the potatoes till they begin to turn pink. This is to ensure that the potatoes get a slight crust and that they are half cooked before the bell peppers are added, as the bell peppers take very little time to cook through.
Add the chopped bell peppers, salt, chili powder and stir. Set the flame on medium to medium low and cover with a lid. Cook till veggies are done, about 15 to 20 min. Serve warm.

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