Red Pepper and Potato Masala

Potatoes are a treasured addition or feature of almost any meal, and the quick and easy preparation for this colorful side to accompany other Indian dishes is one that you may find yourself turning to often. This combination is simply delicious in its own right, with the addition of fresh red bell pepper and an array of treasured spices that those of us who regularly enjoy cooking up Indian creations with likely have on hand.

Red Pepper and Potato Masala

Recipe by Lisa Turner Cuisine: Indian Published on May 5 This colorful fried potato and red pepper dish with Indian spices is quick, simple, and delicious Preparation: 15 minutes Cooking time: 30 minutes Print this recipe Ingredients: 3 tablespoons olive oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 3 medium potatoes, diced 2 large red peppers, seeded and diced 2 teaspoons chili powder 1 teaspoon ground coriander 1 teaspoon amchoor (dried mango) powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cayenne 1 teaspoon sea salt, or to taste Instructions: Heat the oil or ghee in a large frying pan over medium heat. When hot, add the mustard seeds and cumin seeds. Stir and fry until the mustard seeds to turn grey and begin to splutter and pop, about 60 seconds. Add the potatoes to the pan, toss well to coat with seeds and oil, and sauté for about 15 minutes, stirring often to brown evenly, adding a bit more oil if necessary. Now add the peppers to the pan, and stir in the ground spices. Cook for another 12 ro 15 minutes, stirring continuously, until the vegetables are tender. Stir in the sea salt and serve hot. Makes 4 servings

Other pan-fried potato dishes to try from Lisa's vegetarian kitchen:
Bengali-Style Crunchy Potatoes
Crispy Potato Wedges in a Spanish Chili Tomato Sauce (Patatas Bravas)
Aloo Gobi (Curried Cauliflower and Potatoes)
Hash Browned Sweet Potato and Beets

On the top of the reading stack: The Devils by Fyodor Dostoyevsky

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