Cumin scented potatoes and green peppers are ready in a jiffy and make a great side dish or subzi to be served with hot rotis. A variation on Jeera Alu.
- 4-5 large potatoes
- 3 green peppers
- 1 Tbsp cumin seeds
- 3-4 green cardamom pods (elaichi)
- hing and turmeric
- 1 tsp cayenne pepper
- 1 Tbsp oil
- salt to taste
- pinch sugar
- Scrub and clean the potatoes and boil them either in a pressure cooker or in a pot of boiling water. You can also microwave them if in a hurry, but the texture is slightly different from boiled potatoes. You can use 4-5 Idaho potatoes or 10-12 small new potatoes. Peel and chop the potatoes.
- Note - the ratio of potatoes versus peppers here is more to your liking and also on how much the peppers cost :). There will not be much of a difference in flavour if you add 2 versus three or four peppers, since this is a strong flavoured vegetable. More peppers of course mean more vitamin C and more nutrition.
- Destem the peppers and remove all white parts. Cut into largish pieces, such that the pieces will be intact even after getting cooked.
- Heat oil in a pan and add the cumin seeds and cardamom pods. As they splutter, add hing and turmeric powder. Immediately add the chopped peppers. Saute for some time until the peppers are cooked.
- Add the chopped potatoes, the cayenne pepper, salt and a pinch of sugar. Stir everything together and cover. Let it simmer for five minutes.
- Your Alu Shimla Mirch is ready to be devoured.