One of my firm favourites, it is quick, goes with everything and the kids love it too!
We call all chillis, ‘mirch’, peppers are called ‘shimila mirich’.
I tend to cook this dish as vegan. You can also make this Sathvick, by removing the onion and replacing it with a bit more ginger. Again you can also use this as a side dish for an English meal to introduce a bit of spice!
Ingredients for serving 4
- 2-3 peppers, any colour
- 2 medium sized peeled potatoes chopped in even pecies (waxy potatoes are better, new potatoes are lovely just half them, avoid powdery ones)
- 3tbsp Light olive oil
- 1/2 Chopped onion ( I like to use red onion)
- 1/2″ fresh ginger peeled and finely chopped/ grated
- 1 tsp Cumin/ Jeera
- 1/2 tsp Oregano seeds/Ajowan
- 1 -2 fresh green chilli’s chopped (the more you put in the hotter it gets) – Optional
- 2 fresh tomtoes chopped or 1/4 tin tomatoes – optional
- 1-2 tsp Garam masala
- 1tsp Turmeric/ Haldi
- 1-2 tsp salt
- Hand full of fresh chopped coriander
Directions
- Add your oil, set the pan at a slow heat. Add your cumin seeds and ajowan, when they begin to crackle add your onion.
- Cook the onion till it is soft and then add your ginger and chilli, stirring frequently.
- Continue to cook this till the ginger is brown too, if the ginger starts to stick to the pan just add a couple of tea spoons of water and stir until it comes free.
- Once the mix is caramel coloured, add your dry spices and salt, you have now made your base (masala). Add tomatoes and cook for a few minutes.
- Add your peppers and combine the masala and vegetables, cover and cook on a medium heat for 5mins and then turn down to a lower heat for about 20mins or until the potatoes are cooked and peppers are soft.
- Add the chopped coriander and serve as a main or side dish with roti, naan, or rice of your choice. We had it with Moongi daal tonight and roti, it was yummy!