A delicious, quick and easy Indian side with Cauliflower, Potato and Bell Peppers. Aloo Gobi Capsicum goes well with rotis or rice.
Sunscreen. Check. Sunglasses. Check. Shorts / Dresses. Check. Flip flops. Check.
Yes, you guessed it right. Some place beachy and sunny is awaiting me. I am getting ready to get out of the house to spend the weekend with some of my girlfriends in sunny San Diego. Far far away enough from the rainy cold Seattle.
And I leave you with one of my favorite comfort foods, with all of my favorite vegetables. It is a quick make to put on your dinner table and no one will complain. It is vegetarian, vegan and gluten free.
Aloo Gobhi Capsicum ~ Potato Cauliflower and Green Bell Pepper Sauté with Spices – The Recipe
Ingredients
- 1 organic russet potato, peeled and cubed
- 1 cup cauliflower florets
- 1 green bell pepper, cut into 1 inch square pieces
- 1 tbsp safflower oil
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp cayenne powder
- a pinch of garam masala
- salt, as needed
- 2 tbsp chopped cilantro, optional
Instructions
- Heat the oil in a pan and add the cumin seeds to it. Once they release the aroma, add the potatoes to it. Toss in the turmeric powder and mix well.
- Add about 1 cup of water, lower the heat and cook covered until the potatoes are almost done.
- Now add the pepper and cauliflower and a ¼ cup of water, if needed.
- Close and cook again till the veggies are just cooked. You dont want them to overcook and get all mushy.
- Now add the cayenne and salt an mix gently to coat well. Remove from heat.
- Top with garam masala and cilantro.
- Serve hot with rotis or rice.
- 1 organic russet potato, peeled and cubed
- 1 cup cauliflower florets
- 1 green bell pepper, cut into 1 inch square pieces
- 1 tbsp safflower oil
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp cayenne powder
- a pinch of garam masala
- salt, as needed
- 2 tbsp chopped cilantro, optional
- Heat the oil in a pan and add the cumin seeds to it. Once they release the aroma, add the potatoes to it. Toss in the turmeric powder and mix well.
- Add about 1 cup of water, lower the heat and cook covered until the potatoes are almost done.
- Now add the pepper and cauliflower and a ¼ cup of water, if needed.
- Close and cook again till the veggies are just cooked. You dont want them to overcook and get all mushy.
- Now add the cayenne and salt an mix gently to coat well. Remove from heat.
- Top with garam masala and cilantro.
- Serve hot with rotis or rice.
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