Bell peppers and potatoes come together in this filling and tasty dish. It's a perfect side dish to add some flair to any dinner and can also be used to make stuffed chapati, sandwiches, and more.
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Cook the potatoes until tender. Peel and mash them, then set aside.
Heat oil in a pan and add finely chopped onions with salt. Sauté until transparent.
Add bell pepper pieces and sauté for 2 minutes.
Add coriander leaves and green chilli. Sauté until the onions turn light brown.
Reduce the heat and add chilli powder and turmeric powder. Sauté until the raw smell disappears.
Add chopped tomato and sauté until the tomato becomes soft and mashy.
Add the mashed potatoes and kasuri methi leaves. Mix well.
Cook on medium-low flame until the potato turns light brown, stirring occasionally. This will take about 20 minutes. The mixture should not stick to the pan when done.
Turn off the heat. The bell pepper-potato roast is ready to serve.
Ensure the potatoes are well-cooked before mashing to achieve a smooth texture.
Adjust the amount of chilli powder to suit your spice preference.
For added flavor, you can sprinkle some lemon juice before serving.
Can I use other types of peppers?
Yes, you can use any type of pepper you prefer, such as red or yellow bell peppers, for a different flavor.
How can I make this dish spicier?
To make the dish spicier, increase the amount of chilli powder or add more green chillies.
Can I prepare this dish in advance?
Yes, you can prepare the dish in advance and reheat it before serving. It may even taste better as the flavors meld together.
What can I serve with this dish?
This dish pairs well with chapati, rice, or can be used as a filling for sandwiches.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian and can be enjoyed by those following a vegetarian diet.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
