When I Cook!

...another mid-week cooking session! 

...some music while you read on... - Musique - Lingua Franca! Vol.09 

...veggie delight!

Ingredients & Prep.:

Potatoes (peeled & quartered)

Tomatoes (finely chopped)

Onions (finely chopped)

Capsicum/Bell-Peppers (quartered & halved)

Ginger & garlic (finely sliced & chopped or ground to paste)

Add Turmeric, roasted Cumin powder & Salt into the paste. 

Green Chilies (sliced) & Lime juice.

Cooking:

 

Take 2 pans, heat refined oil; in one saute half chopped onion, in the other saute the remaining half with the green chilies. And in both equally as the prepared spice paste. Saute not more than 1 minute on high flame. 

 

Now, in the pan with the chilies, add the potatoes and mix gently to coat all pieces with the masala in the pan. In the 2nd pan, add the the bell peppers and gently mix till all pieces are well coated.

 

...in both the pans, distribute the chopped tamatoes equally.

 

Mix well and lid both pans for 3-5 minutes on low heat.

 

Remove lid, add 2 cups of water in the pan with potatoes and 1 cup of water and the lime juice in the pan with the peppers. Lid again and cook for additional 20 minutes on reduced heat.

 

...garnish with chopped coriander et voila, there you have it! Potato curry & Bell-Pepper Masala!

Accompaniment:

...as an accompaniment, you could make a portion of 'Raita'.

Requirements: 

• Yogurt/Curd 500ml
• Black-Pepper powder 1teaspoon
• Salt 1teaspoon
• Onion & Tomato 1 of each (finely chopped)
• Coriander (finely chopped)
• Potato 1 (peeled, boiled & chopped into fine cubes)

In a bowl, mix all the above mentioned ingredients. Refrigerate the raita for at least 15-20 minutes before serving.

Service!

Plate Up!

I hope you enjoyed  that! 

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