Boiled potatoes and Capsicum with a pinch of fenugreek leaves brings out an aromatic dish. Aloo Mirchi and Chapati is a great combination. It is a simple and tasty dish which I tried from "Tickling Palates".
Ingredients
- Potatoes - 4
- Capsicum - 1 large
- Onion - 1 large finely chopped
- Dry kasuri Methi leaves / Dry fenugreek leaves - 1 tsp
- Red chili powder - 2 tsp
- Turmeric powder - 1/4th tsp
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Salt - 1tsp
- Cooking oil - 1 tsp
Preparation
- Boil potatoes in a pressure cooker, peel skin off, cut it into cubes and set it aside. Wash and cut capsicum into cubes.
- Pour oil in a deep frying when hot add mustard seeds, cumin seeds and urad dal. Add onions and fry it until light brown. Add capsicum and cook until it is crunchy.
- Then add the boiled potatoes, mix well. Now add the red chilli powder, turmeric powder and salt. Mix thoroughly. Cook with closed lid for 3-4 minutes. Sprinkle water now and then.
- Open and add kasuri Methi at this time. Mix well. Serve hot with Chapatis.
No comments:
Post a Comment