Peppers And Potatoes

This dish transforms humble potatoes and green peppers into a flavorful, aromatic side dish with distinct Indian influences. The potatoes are roasted until golden and crisp on the outside while remaining tender inside. They are then combined with a savory mixture of sauted onions, garlic, and green bell peppers tempered with mustard seeds, cumin, and turmeric. The result is a colorful, texturally rich dish that balances earthy potatoes with bright, spicy notes. Perfect as a vegetarian main or a robust side for curries and grilled meats, it brings warm, home-style comfort to any table.

Cooking Method: Baking, Roasting, Sautéing, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 57.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This dish transforms humble potatoes and green peppers into a flavorful, aromatic side dish with distinct Indian influences. The potatoes are roasted until golden and crisp on the outside while remaining tender inside. They are then combined with a savory mixture of sauted onions, garlic, and green bell peppers tempered with mustard seeds, cumin, and turmeric. The result is a colorful, texturally rich dish that balances earthy potatoes with bright, spicy notes. Perfect as a vegetarian main or a robust side for curries and grilled meats, it brings warm, home-style comfort to any table.

Ingredients

3 tablespoons Vegetable oil
1/2 teaspoons Mustard seeds
1/4 teaspoons Cumin seeds
2 tablespoons Yellow split peas
1 sm Onion, chopped
2 cloves Garlic, minced
1/4 teaspoons Red pepper flakes
1 teaspoons Turmeric
1/8 teaspoons Cayenne pepper
1 1/2 cups Green bell pepper, cut into 1/2-inch pieces
1/2 cups Water or vegetable stock
1 teaspoons Salt
2 teaspoons Lime juice
1 tablespoons Freshly chopped cilantro

Directions

1
Preheat the oven to 400F (200C).
2
In a roasting pan, heat 2 tablespoons of vegetable oil over medium-high heat.
3
Add the cubed potatoes and stir to coat them evenly with the oil.
4
Season the potatoes with salt and pepper, then roast in the oven until crisp and golden on the outside and tender inside, about 45 minutes.
5
While the potatoes roast, heat the remaining 1 tablespoon of oil in a large non-stick saut pan over medium-high heat.
6
Add the mustard seeds, cumin seeds, and yellow split peas. Cover the pan and toast until the mustard seeds begin to pop.
7
Remove the lid and add the chopped onion, minced garlic, and red pepper flakes.
8
Cook, stirring frequently, until the onion is soft and translucent.
9
Add the turmeric, cayenne pepper, and green bell peppers.
10
Stir for 1 minute to coat the peppers in spices.
11
Add the water or vegetable stock and salt.
12
Simmer until the green peppers are tender.
13
Add the roasted potatoes to the saut pan and cook until the liquid has evaporated.
14
Stir in the lime juice and fresh cilantro.
15
Taste and adjust seasoning with additional salt if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the potatoes are dry before roasting to promote crisping.

You can substitute yellow split peas with chana dal if preferred.

Adjust the amount of red pepper flakes and cayenne to suit your heat preference.

This dish is best served hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.

Keywords: indian, potato, peppers, roasted, spiced, vegetarian, vegan, turmeric, cumin, mustard seeds, side dish, comfort food, aromatic, crispy, green pepper

Read it online: https://www.chefs-mate.com/recipe/peppers-and-potatoes/