July 19, 2013

Aloo MIrchi Subzi

Some days are just meant to be 'Roti & Subzi Days'!! That's comfort food to an Indian. Some fresh chapatis and one curried vegetable. On this Tuesday evening, that is all I was in the mood for. I had some Russet potatoes, some red and green bell peppers and so it was a night for Aloo (Potatoes) and Mirchi (Sweet Peppers). 

Aloo Mirchi Subzi
Prep Time: 20-25 min

Ingredients (Serves 4):
  1. 2 Russet Potatoes, peeled, and cut into 1/2" cubes (about 2 cups)
  2. 1 Medium Red Onion (diced, about 1/2 cup)
  3. 1 Large Green Bell Pepper (diced, about 1 cup)
  4. 1 large Red Bell Pepper (diced, about 1 cup)
  5. 2 tbsp Ground Cilantro seeds
  6. 1/4 tsp Turmeric
  7. 1 tsp Cumin Seeds
  8. 1 tsp Deggi Chili Powder
  9. 2-3 tbsp fresh, chopped Cilantro leaves. 
  10. Salt, to taste
Line a pot on medium heat with water and add onion. Saute for a couple of minutes until translucent and add diced potatoes. Saute for a good 10 minutes on medium heat until the potatoes are almost done (fork tender). Add all the dry spices, toss well and then add diced peppers. Mix everything well. Sprinkle chopped cilantro leaves on top, reduce heat to medium low, cover and cook for about 5 minutes until the peppers start to wilt. For this dish, in the end you want the potatoes to be almost a little over-cooked (but you don't let them become completely mushy). And you want the peppers to be cooked and tender, but you want them to retain just a bit of a crunch!! Serve hot, as a side dish with whatever else you're having, or enjoy this dish as your entree with Naan or fresh rotis! Yum! 

Nutrition Facts (Per Serving): Calories 152 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 33.8 g; Fiber 6.0 g; Sugars 4.7 g; Protein 4.0 g

Tips for Leftovers:

  1. Spread a thin layer of hummus on 2 slices of bread, load up with subzi, bring the sandwich together and grill on a George Foreman, or sandwich maker until crisp. Serve hot with tomato ketchup, or even better, with fresh mint chutney!
  2. Roll out a fresh roti (uncooked), load up one half (of the central portion) with subzi, fold over and seal the ends with wet fingers (almost like a large ravioli, or dumpling). Crimp the edges with your fingers, place on a parchment paper lined cookie sheet and bake in an oven (375 F) for 20 minutes (or until crisp), for fresh home-made, non-fried, Samosas

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