Potato Bell Pepper Stir-fry

Nutrition values are AI-estimated based on ingredients.

• 345 g potatoes
• 290 g bell peppers (mixed red and green)
• 80 g red onion
• 10 g finely chopped ginger
• 130 g red tomato, pureed
• 1 green chili, broken (optional)
• 4 tbsp cooking oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 1.5 tsp salt
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 0.75 tsp crushed kasoori methi
• 1/2 tsp amchoor powder
• 6 tbsp water
• Chopped coriander leaves for garnish

1. 1Heat 3 tablespoons of cooking oil in a non-stick pan over medium-high heat.
2. 2Add sliced potatoes and season with 1/4 teaspoon of salt. Fry until golden brown and about 90% cooked, then remove and set aside.
3. 3Blend a fresh red tomato to make a puree.
4. 4Add an additional tablespoon of cooking oil to the pan, then add 1 teaspoon of cumin seeds and fry on low heat until fragrant.
5. 5Stir in 1/2 teaspoon of asafoetida.
6. 6Add chopped red onions with 1/4 teaspoon of salt, and stir-fry until pale (do not brown).
7. 7Incorporate finely chopped ginger and broken green chili, cooking for a few seconds.
8. 8Add the pureed tomato and 1 teaspoon of curry powder. Fry on medium heat until the mixture dries and oil separates.
9. 9Return the fried potatoes to the pan, along with sliced red and green bell peppers.
10. 10Sprinkle 1 teaspoon of salt and 1/2 teaspoon of turmeric powder. Stir on medium-high heat to combine well.
11. 11Rub 3/4 teaspoon of kasoori methi between your palms and add to the dish.
12. 12Add 4 tablespoons of water, cover, and cook on low heat for 5-7 minutes until the vegetables are tender.
13. 13Stir in 1/2 teaspoon of amchoor powder and 2 additional tablespoons of water.
14. 14Cook for another 2-3 minutes until most of the water evaporates.
15. 15Garnish with chopped coriander leaves and serve.

These instructions are our analysis of the original video. Watch on YouTube →