Monday, 30 March 2009

Aloo Shimla Mirch Stirfry - Potato Bell Pepper Stirfry

I love such dry stir frys! They are SO flavorful, especially with the addition of some Aamchur Powder ( Dried Mango Powder) and with a 'tadka' of Jeera Seeds.....wow.
The taste is amazing. This is so very simple.....make it when you're in a hurry and you'll be eating in no time.

Here's what you need:

2 large potatoes - I used Yukon Gold- Partially cooked, peeled and chopped
2 large Bell Peppers, chopped

1 tbsp- Olive Oil
1 tsp- Cumin Seeds
A pinch of asafoetida
1 tsp- turmeric
1 tsp or more aamchur ( dried mango powder)
1 tsp- Chili powder
1 tsp or more- dhania-jeera powder ( cumin-corainder)
1 tsp- your fav. Garam masala
Salt,Sugar - to taste

Cook the potatoes partially, either by boiling them or in the microwave for around 6-8 minutes. Cool and chop them along with the bell peppers.

In a wide pan, heat the Oil. Add the cumin seeds and the asafoetida. Add the potatoes, and stirfry for around 3-4 minutes. Let the potatoes get coated evenly. Now add the bell peppers and stir. Add the masalas and the salt/sugar. Lower the heat, stir once again and cover. Let it cook on low heat until the potatoes and the peppers get a nice crust. Serve hot!

Serving Suggestion: Chapatis, Fresh Yogurt and Pickles.

TIBETAN HERBAL MEDICINE

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