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Potatoes with Bell Pepper Confetti |
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Serves: 4
Print this Recipe
(Aalu-Shimla Mirch)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
Colorful and delicious, these potatoes make a great party dish. Although any kind of potatoes will do in this dish, I love it with russet potatoes, which come out soft and crumbly.
4 medium russet potatoes (about 1 1/4 pounds)
2 tablespoons vegetable oil
1 teaspoon melted ghee
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper
1 tablespoon ground coriander
1/2 teaspoon dried fenugreek leaves
1 teaspoon salt, or to taste
1/2 teaspoon mangos powder
1/2 cup finely chopped cilantro, including soft stems
3 to 4 small red bell peppers and mixed colors, finely chopped
1/4 teaspoon Garam Masala
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.
2. Heat the oil and ghee in a large nonstick wok or skillet over medium-high heat and add the cumin seeds and black pepper; they should sizzle immediately on contact with the hot oil. Quickly add the remaining spices and salt, then mix in the potatoes. Cook, turning as needed, until golden, 3 to 5 minutes.
3. Reduce the heat to medium, add the cilantro and bell peppers, cover, and cook, stirring occasionally, 3 to 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Potatoes with Bell Pepper Confetti comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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