Aaloo capsicum, No oil

 

 Aaloo is the Hindi word for potato. I find that potatoes are used a lot in North Indian dishes. Capsicum is also called bell peppers or just peppers. They can be eaten raw in salads. Since they do not need to cook much, they are added at the end of cooking this item. Also, this helps retain their freshness and crunchiness.

The sunset on sea backdrop painting is by my daughter and yours truly :-)

The different elements of the vegetarian dish...

Cumin seeds - a tad

Onion - 1

Ginger - 1/2 inch

Garlic - 4 cloves

Kashmiri chili powder - 1/4 tsp

Coriander powder - 1/2 tsp

Garam masala - 1 tsp

Salt - 1/4 tsp

Capsicum, green - 2

Potato - 2 

Water - 1/2 cup

 The procedure...

Chop onion into thin slices. Mince ginger and garlic. Peel potato, discard stem and seeds of capsicum. Cube potato and capsicum.

Heat a deep bottomed steel cooking pan. Toast cumin seeds. Throw in onion, ginger and garlic. After a few seconds, add a splash of water (the secret ingredient for oil free cooking). Cook until the water dries up and onions start to soften. 

Add in chili powder, coriander powder, garam masala and salt. Stir around for a few minutes. 

Add in potato. Add water. Cover with a lid for 5 minutes. Check if the potatoes have softened. Cast in capsicum. Give it a good stir. Cook till the water dries up and the masalas stick to the vegetables.

We ate this awesome sabji with pav. It can be combined with roti, chapati, bread or poori.