Pepper and Potato Masala

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Here’s a straightforward, speedy, and wholesome recipe for pepper and potatoes, also known as shimla mirch and capsicum. It’s not only delicious but also a fantastic vegan dish. Give it a try for a satisfying and healthy meal! I like to serve mine with chapati.
Serves 4 people.

oil of choice
1 tsp cumin seeds
2 onions, thinly sliced
2 garlic cloves, grated
1″ fresh ginger, grated
2 red potatoes, roughly chopped
1 tsp chilli powder
1 tsp turmeric powder
1 tsp salt
2 tsp ground coriander
2 tomatoes, roughly chopped
3 green peppers, roughly chopped
1 tsp dried mango/amchoor powder
¼ tsp garam masala
¼ tsp sugar

– Add 2 tbsp of oil to a hot pan. Add the cumin seeds and let them sizzle for 30 seconds.

– Add the onion and cook for 6-8 minutes until lightly golden.

– Add the garlic and ginger, and cook for 30 seconds.

– Add the potatoes. Mix well, cover, and cook on medium heat for 5 minutes.

– Add the chilli powder, turmeric powder, salt, and ground coriander. Mix well.

– Add the tomatoes. Mix well and cook for 2 minutes.

– Add the green peppers. Mix well, cover, and cook for 5 minutes.

– Add the dried mango powder, garam masala, and sugar. Mix well and cook for 1 minute.

It’s ready to serve!