Aloo Shimlamirch/Potato Green Bell Pepper

Serves 4

Ingredients

1 Green Bell Pepper; washed; cut lengthwise
1 Small Onion; chopped thin lengthwise
1 medium Potato; peeled; washed; chopped lengthwise
1 small Tomato; chopped
1 tbsp fresh Ginger; chopped lengthwise
1 tsp Mustard seeds
1 tsp Sea Salt (adjust to taste)
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
1/4 Red Chili Powder (adjust to taste)
1 tbsp Coriander Powder
2 tbsp lemon juice

Garnish
2 tbsp fresh Cilantro Leaves; chopped

Preparation

1. Take a medium size sauce pan. Place the sauce pan on the low heat.
2. Add mustard seeds. Stir mustard seeds for 1-2 mins.
3. Add onions to the saucepan. Stir onions and mustard seeds for 3-5 mins until onions turn translucent (add 2-3 tbsp water if needed).
4. Add tomatoes, ginger and salt. Stir tomatoes, ginger and onion for 2 mins. Tomatoes will look mushy.
5. Add potatoes to the paste of onion and tomato in the saucepan. Stir for 3-4 mins.
6. Add bell pepper to the onion and tomato paste. Mix it well.
7. Add turmeric powder, Garam Masala, red chili powder and coriander powder to the sauce pan. Add 3 tbsp of water to the vegetables if they are sticking to the pan. Mix well.
8. Cover saucepan with the lid. Stir after every 2-3 mins until potatoes are soft and ready to eat.
9. Add lemon juice to the cooked vegetables in the saucepan. Cover the lid of the saucepan for few minutes. Turn off the heat under the saucepan.
10. Garnish bell pepper and potatoes with cilantro leaves.
11. Serve hot with Roti, Naan or make a wrap.
    I usually make a wrap out of this vegetable for my lunch or dinner too. For a wrap I used Engine 2 (sprouted Asian grains tortillas) brought it from Whole Foods. You can use any wrap/ tortillas of your preference. Enjoy it with a small side of colorful salad. It is delicious and quick and it’s a easy packable lunch too.