Indian twist on a potato dish. The spices make the difference!
घंटी मिर्च और आलू (Hindi)
/ghaṇṭī mirca aura ālū/
Makes 3 cups (710 ml)
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) cumin seeds
½ (2,5 ml) asafetida* (substitution: onion or garlic powder)
½ tsp. (2,5 ml) turmeric powder
4 cloves of chopped garlic
1 yellow or red onion, roughly chopped
1 ½ cups (225 g) diced organic potatoes
½ tsp. (2,5 ml) each: garma masala*, mango powder (amchur), and ground coriander
3 diced orangic bell peppers (green, yellow, red or one color each)
naan bread
1. Heat a skillet over medium-high heat.
2. Add the cumin, cook about 30 seconds.
3. Add the asafetida, turmeric, and garlic. Cook about 30 seconds.
4. Add the onions for a minute.
5. Add the potatoes, mango powder, karma masala, and coriander. Cook about 3 minutes.
6. Add the bell peppers for another 3 minutes.
7. Reduce the heat to low, partially cover the pan, cook 3 more minutes.
8. Turn off the heat, cover the pan, let it set 10 minutes to blend in the flavors.
9. Serve with naan bread.
*aka asafoetida, hing; quite fragrant and pungent, store in airtight container, best to add a little bit to hot oil before mixing it into your dish
*substitute for garam masala: 1 part cumin with ¼ part allspice
-modified Vegan Indian Cooking
