Ingredients and Method to make Potato with pepper curry
5 to 6 medium white potatoes (aloo/ urilakizhangu) cooked until soft (peeled and cut into 1 inch pieces) (yielded approx 4 and 1/2 cups of potatoes
2 to 3 large Anaheim peppers deseeded and cut into 1/2 inch pieces (yielded approx 1 and 1/2 cups of pieces) (can be substituted with banana peppers/or any other type of bajji molagai, see notes)
1 large onion cut fine
1 Tbsp oil
3/4 tsp cumin seeds (jeera/ jeeragam)
1/4 tsp turmeric powder (haldi/ manjal podi)
1/2 tsp chili powder (lal mirch/ molaga podi) (or to taste)
salt to taste (namak/ uppu)
1/2 tsp cumin powder (jeera/ jeeragam)
1/2 tsp coriander powder (dhania)
1 tsp lemon juice (limbu/ elumbichampazham) (or to taste)
Cook potatoes until soft. Cool, peel the skin and cut into 1/2 inch pieces and keep aside.
Heat oil in a large heavy bottomed pan, add cumin seeds. When the seeds begin to splutter, add onion and saute until onions are transparent. Add turmeric powder and stir a couple of times.
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Add Anaheim peppers, cumin powder, coriander powder and stir. Keep stirring until the peppers are cooked yet a little firm and a little crisp.
Add cooked potatoes, salt to taste, red chili powder if using and mix well.
Remove from heat, add lemon juice, mix well and serve hot with rotis/phulkas or use as a stuffing in sandwiches like this one
Serves approximately 2 to 3
Notes
Anaheim peppers have a fair level of heat/ spice in them, so keep that in mind when you are adding red chili powder. If you do not want a very spicy curry just skip the red chili powder
Anaheim peppers can also be substituted with banana peppers or even bell peppers/ capsicum. If you do use banana peppers (bajji molagai) or bell peppers (Capsicum/ simla mirch/ koda molagai) these kind of peppers tend to be much milder than anaheim so make adjustments to the red chili powder to achieve required spiciness/ heat.
5 to 6 medium white potatoes (aloo/ urilakizhangu) cooked until soft (peeled and cut into 1 inch pieces) (yielded approx 4 and 1/2 cups of potatoes
2 to 3 large Anaheim peppers deseeded and cut into 1/2 inch pieces (yielded approx 1 and 1/2 cups of pieces) (can be substituted with banana peppers/or any other type of bajji molagai, see notes)
1 large onion cut fine
1 Tbsp oil
3/4 tsp cumin seeds (jeera/ jeeragam)
1/4 tsp turmeric powder (haldi/ manjal podi)
1/2 tsp chili powder (lal mirch/ molaga podi) (or to taste)
salt to taste (namak/ uppu)
1/2 tsp cumin powder (jeera/ jeeragam)
1/2 tsp coriander powder (dhania)
1 tsp lemon juice (limbu/ elumbichampazham) (or to taste)
Cook potatoes until soft. Cool, peel the skin and cut into 1/2 inch pieces and keep aside.
Heat oil in a large heavy bottomed pan, add cumin seeds. When the seeds begin to splutter, add onion and saute until onions are transparent. Add turmeric powder and stir a couple of times.
The copyright of this content belongs to Veginspirations.com
Add Anaheim peppers, cumin powder, coriander powder and stir. Keep stirring until the peppers are cooked yet a little firm and a little crisp.
Add cooked potatoes, salt to taste, red chili powder if using and mix well.
Remove from heat, add lemon juice, mix well and serve hot with rotis/phulkas or use as a stuffing in sandwiches like this one
Serves approximately 2 to 3
Notes
Anaheim peppers have a fair level of heat/ spice in them, so keep that in mind when you are adding red chili powder. If you do not want a very spicy curry just skip the red chili powder
Anaheim peppers can also be substituted with banana peppers or even bell peppers/ capsicum. If you do use banana peppers (bajji molagai) or bell peppers (Capsicum/ simla mirch/ koda molagai) these kind of peppers tend to be much milder than anaheim so make adjustments to the red chili powder to achieve required spiciness/ heat.
