aloo mirch di sabzi | potato pepper fry

INGREDIENTS

serves 4

• 2 tbsp vegetable oil

• 2 medium red onions, diced

• 4-5 medium white potatoes, diced

• 3-4 large bell peppers, any color, deseeded and cut into strips

• 1 tbsp tomato paste

• 1 tbsp kashmiri masala

• 1/2 tsp turmeric

• 1 1/2 tsp ground coriander

• 1 tsp ground cumin

• 1 tbsp lime juice

• salt to taste

• 2 green chili peppers, chopped (thai peppers, finger pepper)

METHOD

• In a medium fry pan, heat the oil on medium to high heat and add the diced red onions let it cook for about 2-3 mins

• Add the potatoes and let them fry for about 4-5 minutes, covered. You might need to check on it once and if the potatoes are sticking to the bottom of the pan, add about 2 tablespoons of water to loosen the potatoes. The steam will also help to cook the potatoes all the way through.

• Add the bell peppers and let all vegetables cook for about 3 minutes and then lower the heat to medium.

• Add the tomato paste, kashmiri masala, turmeric, ground coriander and ground cumin. Stir all spices into the vegetables until full incorporated.

• Add the lime juice, salt and chopped green chili peppers. Mix it one more time and then cover for another 2-3 minutes or until all the vegetables are full cooked.

The peppers should be charred and the potatoes crisp. If you feel that either does not have that “fried look” turn the heat to high for 30 seconds, stirring all the vegetable and spice and then add one tablespoon of oil and allow it to fry for another 1-2 minutes.