Aloo Shimla Mirch (Potato and browned Bell pepper with Mustard and Coriander seeds) Vegan recipe

More Indian veggie dishes –Dry Sabjis here.

Steps:

Add oil to the pan, heat at medium. Add mustard and coriander seeds, mix and roast for half a minute.

Add bell peppers and green chili. Mix and cook on medium

Cook until browned.

Add turmeric, salt, potatoes. Mix well and cook covered on low heat for 15-20 minutes, stirring every 6-7 minutes

Serve hot. Top with cilantro and serve with Roti/Naan, daal and Indian pickles.

Potatoes and roasted Green Bell Pepper with mustard and coriander seeds – Aloo shimla Mirch
Gluten, dairy, egg, soy, nut, corn free. 

Ingredients:
2 teaspoons organic canola oil or mustard oil
1 teaspoons mustard seeds
1 teaspoon coriander seeds
1 green chili chopped
1 green bell pepper chopped
1/4 teaspoon turmeric
2 medium potatoes
1/2 teaspoon salt or to taste

Method:
In a medium pan, heat oil on medium low heat until hot.
Add in the mustard and coriander seeds, mix and cook for half a minute.
Add in the green chili and chopped bell pepper. 
Mix and cook on medium-high, open, for 4-6 minutes or until brown.
Add in the turmeric, salt and potatoes. Mix well.
Cook on low heat, covered with occasional stirring for about 15-20 minutes or until the potatoes are cooked.
Serve hot garnished with cilantro leaves and a sprinkle of black pepper, with Rotis/Naan and Daals.
For variations, use other bell peppers- red/yellow, or mild chile peppers.

These potatoes and peppers are being shared at Ricki’s wellness weekends. Gluten free Fridays,  Healthy Vegan Fridays.

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