A simple and comforting North Indian stir-fry featuring tender potatoes and crisp bell peppers, all tossed in a medley of everyday spices. Ready in under 30 minutes, it's a perfect weeknight meal with rotis or dal.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
229cal
4gprotein
30gcarbs
11g
Ingredients
400 g Potatoes (About 3 medium, peeled and cut into 1/2-inch cubes)
250 g Green Bell Pepper (About 2 medium, deseeded and cut into 1-inch cubes)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Homestyle Aloo Shimla Mirch with soft rotis and cool curd - a simple, gut-friendly pleasure.
This north_indian dish is perfect for lunch. With 606.11 calories and 21.36g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
0.5 tsp Dry Mango Powder (Also known as Aamchur)
0.25 cup Water (As needed)
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's lightly smoking, then reduce the heat slightly.
Add cumin seeds and let them splutter for about 30 seconds until fragrant.
Add asafoetida, followed by the finely chopped onions.
Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
2
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with your spatula, until they turn soft and pulpy.
Add the powdered spices: turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix thoroughly.
Cook the masala for 3-4 minutes, stirring continuously, until the oil begins to separate from the mixture. This indicates the masala is well-cooked.
3
Cook the Potatoes
Add the cubed potatoes to the pan and stir for 2 minutes to coat them evenly with the masala.
Pour in 1/4 cup of water, stir, and bring to a gentle simmer.
Cover the pan with a lid, reduce the heat to low, and cook for 8-10 minutes. Stir once or twice in between to prevent sticking.
Cook until the potatoes are about 80% tender (a knife should go in with slight resistance).
4
Add Bell Peppers and Finish
Add the cubed bell peppers to the pan and mix well with the potatoes and masala.
Cover and cook for another 5-7 minutes on low heat, or until the potatoes are fully cooked and the bell peppers are tender yet retain a slight crunch.
Turn off the heat. Sprinkle the garam masala and dry mango powder over the dish.
Garnish with fresh coriander leaves. Give it a final gentle mix.
5
Serve
Let the sabzi rest for 5 minutes for the flavors to meld together.
Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
