The bell pepper and potato gravy is a simple, tasty side dish that can be served with chapathi, rice or pulao. Bell pepper has a lot of nutritive value and combined with potato makes it tastier. The crunchy texture and the naturally sweet taste of the bell pepper with the cilantro makes the dish flavourful.
PREP TIME: 5 Mins
COOKING TIME: 20 Mins
Potato – 2 small (peeled and cubed)
Bell pepper – 3 colors ½ each cubed
Cumin Seeds – ½ teaspoon
Onion – 1 finely chopped
Tomato – 1 finely chopped
Ginger – 1/2 inch piece finely chopped
Garlic – 5 pods finely chopped
Turmeric powder – 1 pinch
Coriander – 4 to 5 sprigs finely chopped
Chilli powder – 1.5 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Amchur powder – ¼ teaspoon
Salt – to taste
Oil – 2 teaspoons
STEP 1: Heat oil in a pan and add cumin seeds, chopped garlic and ginger. Add onion and cook till the onion turns golden brown.
STEP 2: Add turmeric powder and tomatoes. Cook till the mixture turns mushy.
STEP 3: Add all the dry masala powders except the mango powder. Add 5 teaspoons of water and cook till the raw smell goes away from the gravy.
STEP 4: Now add the cubed potatoes and 1 cup of water. Cover and cook for 12 – 15 minutes.
STEP 5: Add chopped bell peppers and chopped coriander leaves and cook for 5 more minutes. (the bell pepper should not get overcooked)
STEP 6: Turn off the heat, add the dry mango powder, mix well, garnish with chopped cilantro and serve.
TIP: This gravy tastes good with naan, paratha, roti, rice and vegetable pulao.