Potatoes and Bell Peppers Delight
by
Rasheeda
·
Published
· Updated
- ¼ cup olive oil
- ½ medium onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 5 small red potatoes, peeled and cut in halves
- 1 ½ cups water, more if needed (divided)
- 1 each red, orange, and green bell pepper, cored and cut in large dice
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaf
- 3 small green chilies
- 1 tablespoon freah cilantro, finely chopped for garnish
In a heavy saucepan or a wok, heat olive oil or oil at hand on medium heat
Add diced onion, and peeled and cut potatoes, sauté until onion is soft, lightly brown and potatoes are translucent.
Add garlic and ginger and stir to cook for a minutes, don’t let it burn.
Add ½ cup water, saving remaining water for later use, cover and cook until potatoes are partly cooked.
Add cubed bell peppers, along with crushed tomatoes, tomato paste chili powder, turmeric, salt, and black pepper. Cook stirring gently for 5 minutes.
Add rest of the water (1 cup), and stir to mix, add bay leaf, cover and cook for 30 to 35 minutes or until the potatoes and pepper are tender.
Season to taste, add green chilies and cilantro.
Cover and simmer for 10 more minutes before removing from heat.
Serve with white rice with other accompaniments, or serve as desired
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