‘Batata -Simla mirchi Bhaji‘ is a simple semi dry recipe served as a side dish. This one is more like a homestyle recipe with some basic ingredients. It has slight crunch from green peppers, mild sweetness of potatoes while subtle heat from spice powders. For flavouring, aromatic cumin seeds tempering is used along with staple Indian spices. Such an uncomplicated and easy recipe which is perfect for lunchboxes.

Typically, green peppers are used in the recipe but one can modify with coloured peppers as well. Key is to keep slight crunch in peppers while potatoes are soft and tender. Serve it hot with roti/chapati or dal-rice, to enjoy it in the best way.

Ingredients:

2 green peppers

1 big potato

1 small red onion

1 tbsp oil

1 tsp cumin seeds

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp coriander powder

1 tsp garama masala

Salt to taste

Water as per requirement

Method:

Dice the potato and soak them in a water (so then won’t turn black). You can either peel or keep the skin on, I prefer to use potatoes with skin on. Also, cut green peppers into cubes while red onion is finely chopped.

Heat the oil in a large sauté pan on a high heat. Tip in cumin seeds into hot oil, let it sizzle for few seconds. Next add chopped onions and turn heat to medium. Gently fry onions on medium heat until softened.

Add ginger-garlic paste along with spices – turmeric, chilli powder, coriander and combine it well until raw smell goes away. If required, add some hot water into the pan.

Once raw smell of spices gone, stir in diced potatoes. Coat potatoes in the spicy mixture, also pour some water at this stage. Combine everything and cook potatoes until just tender. Season with some salt.

Once water has evaporated, add green peppers and mix well. Finally add garam masala powder and stir everything thoroughly. Allow the mixture to cook on medium heat.

Simmer for 5 minutes, until potatoes and peppers are cooked. I have carefully added peppers, only once potatoes are slightly cooked. Thus they are not overcooked and desirable slight crunch will be there in peppers.

Check the seasoning and serve with hot chapati or on side of dal-rice.

I hope you find this recipe helpful and would love to try at home.

As always thanks for stopping by and reading 🙂 Do let me know if you have any feedback or suggestions for me.