Ingredients:
- 4 medium potatoes, peeled and chopped
- 3 medium capsicums (shimla mirch), chopped
- 1 tsp cumin seeds (jeera)
- 1 tbsp coriander powder
- 1 pinch asafoetida (hing)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp water (for masala)
- Salt to taste
- 1 tbsp oil (plus more for shallow frying)
- 1 tbsp fresh coriander, chopped (for garnish)
Instructions:
- Wash and chop the potatoes and capsicum into small bite-sized pieces.
- In a pan, heat some oil and lightly fry the chopped potatoes and capsicum until they start softening. Set aside.
- In the same or a fresh pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.
- Reduce the flame to low and add asafoetida, coriander powder, red chili powder, and turmeric powder.
- Immediately add 1 tbsp water to prevent the spices from burning.
- Once the water evaporates, add the fried potatoes and capsicum to the pan along with salt to taste.
- Mix everything well, cover, and cook on low flame for 7–8 minutes, stirring occasionally.
- Once the potatoes are soft and cooked through, turn off the flame.
- Garnish with chopped coriander and serve hot with roti or paratha.
Nutritional Information (General):
- Calories: 160 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fat: 7g
- Fiber: 4g
- Vitamin C: 35% (from capsicum)
- Potassium: 620mg (from potatoes)
Cooking Tips & Variations:
- Spice level: Adjust chili powder to taste or skip it for a milder version.
- Onion-twist: Add sliced onions while frying capsicum for extra flavor.
- Dry or moist: Keep it dry for roti or slightly moist for rice pairing.
- Masala mix: Add a pinch of garam masala or amchur (dry mango powder) at the end for a tangy kick.
Common Mistakes & Fixes:
- Mistake: Potatoes remain hard.
Fix: Pre-fry or steam them slightly before adding to the pan. - Mistake: Masala burns quickly.
Fix: Always add a splash of water after adding powdered spices to prevent burning. - Mistake: Dish turns soggy.
Fix: Don’t cover while frying veggies initially; allow moisture to evaporate.
Chef’s Tips & Tricks:
- Frying the potatoes and capsicum first adds a lovely golden texture and keeps them from breaking during the final cook.
- Always cook the spices on low flame and add a little water to balance the flavors.
- Stir occasionally but not too often – this helps potatoes retain their shape.
Brand Suggestions:
- Cumin Seeds: TRS or East End Cumin Seeds
- Coriander Powder: Natco or TRS Coriander Powder
- Asafoetida: Heera Asafoetida (hing powder – use sparingly)
- Oil: KTC Sunflower Oil or Tesco Vegetable Oil
- Chili Powder: TRS Extra Hot or Medium Red Chili Powder
- Turmeric Powder: Natco Turmeric Powder
- Fresh Produce: Available at Tesco, ASDA, or local Indian stores
Equipment & Tools:
- Chopping board and knife
- Frying pan or kadai
- Spatula
- Measuring spoons
- Mixing bowl
Pairing Suggestions:
- Perfect with plain roti, tandoori roti, or stuffed parathas
- Serve as a side with dal-chawal (lentils and rice)
- Add it to a North Indian thali along with curd and salad
Allergen Information:
- Gluten-Free: Yes (ensure asafoetida is gluten-free certified)
- Nut-Free: Yes
- Dairy-Free: Yes
- Vegan: Yes
- Allergens to Note: Some asafoetida brands may contain wheat — use a certified gluten-free variant if needed
Recipe Instructions Step by Step:
Step 1: Chop the Veggies
Peel and chop 4 medium potatoes. Wash and chop 3 capsicums into medium-sized chunks.
Step 2: Fry the Vegetables
Heat oil in a pan and shallow fry the potatoes and capsicum until slightly golden and soft. Set aside.
Step 3: Prepare the Masala Base
Heat 1 tbsp oil in a separate pan. Add 1 tsp cumin seeds and let them splutter. Add a pinch of asafoetida, 1 tbsp coriander powder, ½ tsp turmeric, and ½ tsp red chili powder.
Step 4: Add Water to Prevent Burning
Pour 1 tbsp water to keep the spices from burning. Let the mixture cook for a few seconds.
Step 5: Combine Everything
Add the fried vegetables to the masala. Sprinkle salt to taste and mix well.
Step 6: Cook on Low Flame
Cover the pan and cook on low heat for 7–8 minutes. Stir occasionally to prevent sticking.
Step 7: Garnish and Serve
Turn off the flame once potatoes are soft. Garnish with chopped coriander and serve hot.