Aloo Simla Fry (Sauteed Potatoes Bell Peppers)
Aloo simla fry is an authentic Indian dish usually served with flatbreads. In this dish potatoes and bell peppers are cooked together with aromatic spices. This is a quick dish that is vegan as well as gluten-free.
Servings: 4 People
Calories: 156kcal
Ingredients
- 3 medium Potatoes peeled & diced
- 1 medium Capsicum roughly diced into bite-sized pieces
- ¾ - 1 tsp Salt (as per taste)
- 3 tbsp oil mustard oil or vegetable oil
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp garam masala optional
- 1 green chilli cut into halves
- 1 medium onion roughly diced
- 1 tsp ginger garlic paste or 3 garlic cloves + ½ inch ginger - minced
- ¼ tsp hing or asafoetida
- 1 small tomato optional
- 2 - 4 tbsp cilantro leaves
Instructions
- Heat oil in a kadai or pan on medium to high flame.
- Heat oil in a pan. Add cumin seeds and let them crackle.
- Add diced potatoes and cook until they are 70 - 80% cooked.
- Push the potatoes to the side of the pan, making a space in the center.
- Then, add the diced onions and minced garlic ginger paste, and saute for a minute.
- Add diced bell peppers to the pan and saute for 2 minutes on high flame.
- Then add the spices and salt. Give a gentle stir.
- If required, sprinkle a little water (approximately 2 tbsp) into the pan.
- Cover with a lid and cook on low heat for 5 minutes or until the bell peppers are tender. If you add tomatoes, add them now and cook for another 2 minutes until tender.
- Drizzle some freshly squeezed lemon juice and sprinkle some finely chopped fresh cilantro leaves.
- Aloo simla fry is ready now. Serve hot with roti paratha or any flatbreads.
Notes
- Use boiled potatoes to reduce the cooking time.
- Don't add a lot of water to it.
- Tomatoes are optional. You can skip them or add them as you choose.
- You can add bell peppers and potatoes if you make them in a small batch size.
Nutrition
Serving: 1g | Calories: 156kcal