Potatoes and Bell Peppers Delight
This is a colorful, and appetizing dish.
Equipment
- Heavy saucepan, or a wok
Ingredients
- 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
Instructions
- 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