A quick post before Mofo begins all October. An easy potato and bell pepper stir fry, with Indian spices.
The brown mustard seeds and coriander seeds are roasted, green bell pepper is browned a bit, potatoes are then added and cooked through. No ginger garlic, just the spices highlighted in this dish. If you havent tried whole coriander seeds in a dish, this is the one to try out. Potatoes and roasted whole coriander seeds are a match made in (my) heaven 😉
Our home search is still on, and we keep looking at 3 floor townhouses. I blabbed on facebook, about how the discussions sometime go from serious house stuff to simple things, like who will go and get the icecream or something else to snack on at mignight. With just 12 steps to the kitchen right now, we still wait for one of us to get up from the bed and get it. What will happen when the distance is 2 flights of stairs and a bunch more steps!:)
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.
In other news, here is an article on what is wrong with keeping marine mammals in captivity, where the dolphins and whales come from and what we can do to change that.
Md.Glam Rabbani says
September 30, 2012 at 12:24 pmThis comment has been removed by a blog administrator.
Gabby @ the veggie nook says
September 30, 2012 at 12:37 pmDelicious Richa! I love how simple and easy this is, perfect for a weekday meal. Good luck finding a house:)
vedgedout.com says
September 30, 2012 at 4:59 pmSo easy and delicious! Can’t wait to try it! Hope you find a home you fall in love with despite the amount of floors 😉
Kristy says
September 30, 2012 at 8:59 pmI love that the distance from bedroom to the kitchen is a factor in your house-hunting process. You are too funny, but I’m totally with you- You gotta have your priorities in place! 😉
What a lovely little potato dish! I bet the mustard seeds really just make it!
Richa says
October 1, 2012 at 4:43 pmoh yes.. it is:) we end up watching a movie or just working something late night and always need a midnight snack. and once i am comfy on the bed, its hard to get me out 😉
Hannah says
September 30, 2012 at 9:53 pmMustard seeds and potato are such a match made in heaven!
Caitlin says
October 1, 2012 at 12:00 amyou’re so adorable posting a DAY BEFORE MOFO! this dish does look really freakin good. i can just about taste it!! three floor town houses sound very tall with big distances between the bedroom and kitchen. the house we just bought is a ranch- everything is in relative close proximity 😉
Richa says
October 1, 2012 at 4:44 pmgood for ya! we are looking close to downtown, so horizontal land is high price..so most houses are vertical:)
glutenfreehappytummy.com says
October 1, 2012 at 2:25 amholy cow that looks so delicious! i can’t wait to see what you whip up for vegan mofo! 🙂
Richa says
October 1, 2012 at 4:45 pmThanks Caralynn
David A says
October 1, 2012 at 7:03 pmHi Richa,
I found your blog by accident yesterday, and tried this recipe today… it’s so simple, and absolutely delicious!!! Most definitely a keeper, now I cant wait to try some of your other recipes.
Thank you so much!
David
Richa says
October 2, 2012 at 1:56 amThank you David! I am so glad you tried it and dropped by! Have a fantastic day and keep dropping by!
[email protected] says
October 3, 2012 at 5:17 amLooks delicious! I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.
Cindy says
October 4, 2012 at 1:21 amYUMMY 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com
Sunday Morning Banana Pancakes says
October 15, 2012 at 1:58 pmThis is so easy and I have a whole little jar of coriander seeds that I bought for making pickles – what do the whole seeds taste like when cooked and left in the main dish? Do they sofeten when cooked a bit….I have never really cooked with whole spices!
Richa says
October 17, 2012 at 5:41 pmThe coriander seeds soften when cooked and a burst of flavor when you chew on them. i love certain spices whole because they just are so flavorful whole instead of a well mixed when powdered.