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, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Perfectly spiced Aloo Shimla Mirch with light phulkas – a quick, energy-giving comfort meal.
This punjabi dish is perfect for lunch. With 491.58 calories and 12.280000000000001g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
