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Bell-Pepper-Potato Saute

| March 8, 2013 Comment

bell-pepper-potato saute

Try this Bell-Pepper-Potato Saute next time you’re looking for a quick, healthy curry for rice. Potatoes are rich in potassium while red bell peppers are rich in lycopene which may promote heart health and reduce the risk of prostate, cervical, and ovarian cancer. In terms of health and nutrition, red bell peppers have more to offer than the green and yellow ones.

Servings: 4
Cooking Time: 20 minutes

Ingredients

  • 2 cups potatoes, cut into 1-inch strips
  • 2 cups red bell-pepper, cut into 1-inch strips
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (rai)
  • 1 tsp red chilli powder (adjust to taste)
  • 6-7 tsp vegetable oil
  • Turmeric powder, a pinch
  • 4-5 curry leaves
  • Salt to taste

For Masala

  • 2 tbsp sesame seeds
  • 4 tbsp peanuts, roasted and peeled
  • 4-5 red chillies (adjust to taste)
  • 2 tbsp coconut, dried

Preparation

  1. For the masala, heat a small pan and dry roast the sesame seeds until aromatic, making sure they don’t burn. Remove in a bowl and let cool. Roast the peanuts, if not already roasted. Roast the red chillies and let cool.
  2. In a small grinder, grind all these ingredients into a coarse powder and set aside.
  3. Heat the oil in a wide skillet. Add the mustard seeds and cumin seeds and fry until they start to pop. Add the curry leaves and potato and bell-pepper, and salt. Cover and cook for 2 minutes.
  4. Remove the lid and saute the vegetables until tender.
  5. Sprinkle 4-5 tbsp of the sesame-peanut masala powder along with red chilli powder as needed. Cook for 2-3 minutes on medium heat until the raw flavor of the masala is gone. Remove the bell-pepper-potato saute from heat.
  6. Serve the bell-pepper-potato saute hot, with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

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