Truly speaking, I never planned for this post. But as soon as I had made the dish, I just couldn’t stop clicking pictures of the wonderful tri-coloured bell peppers. I can easily say that this is one of the quickest and tastiest stir fries that you will make, in under 15 minutes. And it is such a versatile dish – as an accompaniment to your Indian breads, as a topping for your pizzas or as a quick sauce for your pastas, stuffed with some cheese into a sandwich for a gooey toastie…I personally have used left overs in my tortillas wraps with a bit of salad and refried beans and they are delicious! Delicately laced with Indian spices on a tomato base and yet not over the top – it could almost pass off as an Italian anti-pasta, spanish tapas or mexican side.
I have added potato wedges just to satisfy my craving for carbs, but totally avoidable. I would strongly recommend making a little more than required and store in the fridge and you will find yourself using it in your breakfast, lunch and dinner. So without further ado, lets jump into this super quick recipe:
- Bell peppers,Red, Yellow, Green – 1 each ( use more if you would like to save some for later)
- Potato – 1 large, (optional)
- Vegetable or Olive Oil – 2 tablespoons
- Tomato – 2 medium sized, chopped
- Green Chillies – 1-2, finely chopped ( de-seeded if you like it less spicy)
- Cumin seeds & fennel seeds – 1 teaspoon each
- Ground Turmeric – 1/2 teaspoon
- Ground Cumin – 1/2 teaspoon
- Ground Red Chilly – 1/2 teaspoon
- Salt to taste
- Fresh Coriander – finely chopped for garnish
Wash and dry the bell peppers. Cut off the tops and cut into half vertically. De-seed and remove the white piths. Slices into thick long slices and keep aside. If you are using potatoes, wash and peel the spuds and cut into wedges to roughly the same size of the peppers.
Heat the oil in a wok on a medium heat. Add the cumin and fennel seeds till they pop and toss in the chopped tomatoes along with the chillies. Stir fry the tomatoes till they become pulpy and the oil separates which should take about 5 minutes. At this stage you can add the potatoes and bell peppers in together but that tends to overcook the peppers given that spuds will take longer to cook. Add the potatoes along with the ground spices and salt and mix well. Cover with a lid and let it cooked for about 3-4 minutes till tender.
Toss the peppers and mix well with the potatoes and tomato sauce, check the seasoning and adjust as required. Let it cooked uncovered for another 3-4 minutes, stirring occasionally till the peppers are just about tender and begin to colour around the edges. Take it off the heat and garnish with fresh coriander. Serve hot with flat breads or rotis.