Potatoes & Capsicum
Course: MainServings
1
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
4 green bell pepper/ capsicum
4 medium boiled/steamed white potatoes
2 large tomatoes
1 large onion
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp coriander powder
1/2 tsp mango powder
1/4 tsp turmeric powder or fresh grated turmeric
1/2 tsp smoked paprika
salt per your taste
3-4 red dried chilies (optional)
3 Thai green chopped chilies (optional)
1/4 cup chopped cilantro (optional)
Directions
- Toast cumin seeds on medium low heat on a pan. When fragrance starts to release/slightly browned, add chopped onion and water sauté until soft. Keep adding little water to avoid onions from sticking.
- Add diced tomatoes, garlic, ginger, red chilies, green chilies and cook until soft. Once tomatoes are soft, add capsicum, cook for about 2 minutes on medium/low heat. Add all the spices, boiled diced potatoes and cook until bell peppers are slightly soft but not too soft to the point they start to become mushy.
- Once cooked, add chopped cilantro on top and serve with rice! Enjoy.