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Saunf Aur Kalonji Waale Aloo Shimla Mirch served on a white plate with roti
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5 from 1 vote

Saunf Aur Kalonji Waale Aloo Shimla Mirch (Potatoes And Bell Peppers Flavored With Fennel And Nigella)

Saunf Aur Kalonji Waale Aloo Shimla Mirch (potatoes and bell peppers flavored with fennel and nigella). Vegan and Gluten Free Recipe. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: potato curry, quick indian recipe, vegan main course
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 2 teaspoons canola oil
  • pinch of asofetida (hing)
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon fennel seeds (saunf)
  • 1/4 teaspoon nigella seeds (kalonji)
  • 1/4 teaspoon turmeric
  • 1 teaspoon of chopped garlic
  • 1/4 teaspoon chili flakes (more or less to taste)
  • 2 medium potatoes
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1/2 teaspoon salt or to taste
US Customary - Metric

Instructions

  • In a medium pan, heat oil on medium low heat until hot.
  • Add in the asofetida, cumin powder and give it a quick mix.
  • Add in the fennel seeds and nigella seeds and turmeric and give it a mix.
  • Add in the garlic and chili flakes and let the garlic turn golden.
  • Add in the potatoes, peppers and salt and 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! Enjoy with Rotis or Naans!

Notes

Nutritional value is based on 1 serving

Nutrition

Calories: 181kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Sodium: 600mg | Potassium: 994mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 86.2mg | Calcium: 64mg | Iron: 7.4mg