Learn how to make Vegan Aloo Pepper Fry ~ Simple and quick spicy potato and bell pepper stir fry
We are home after three weeks of holiday in India. Getting back to routine after vacation is always challenging, especially when it was spent with the most important people in your life! The weather is not making it easy either, coming back from literally roasting under 38 deg C of Indian summer to the cold, cloudy and windy 8 deg C of British spring will take some time… May be a lot of time! ~sigh~
But the biggest challenge of all is getting back to the rhythm of cooking after being spoiled by the amazing food we have been fed, err overfed, by our loved ones back in India. From my amma’s amazing pile of soLe rotti to MIL’s mouth-watering patrode, from our family cook’s delicious raw jackfruit pakoda to the sinful street foods, we have stuffed ourselves to the hilt and it will take months of hard work outs to shed all the extra pounds we have gained.
The wise and practical people would go for something healthy after waking from food coma, but I decided to cook carb loaded spuds to serve with a piping hot bowl of rice and dal! Why? Because there is nothing more comforting than a spicy bowl of spuds stir fried with couple of aromatic spices that wraps you in its warmth when you are homesick!
This Vegan Aloo Pepper Fry recipe is as simple as it gets. Potato and coloured bell peppers stir fried with minimal spices until they brown and turn lightly crisp. The earthy sweetness of spuds and the crunch from bell pepper are enhanced by the little sprinkling of spices. This Aloo Pepper Fry is my go to recipe when I am least inspired to cook and it has never let me down with its amazing flavour and simplicity. It is quick, simple and deliciously morish. Serve it as a side with rice and dal or with roti or use it as a filling for wraps or pitta bread with few salad leaves and a dip of your choice, it will not disappoint you when it comes to taste.
Aloo Pepper Fry (Simple and quick spicy potato and bell pepper stir fry)
Prep Time: 10 mins
Cooking Time: 15-20 mins
Recipe Level: Easy/Beginner
Spice Level: Medium
Serves: 5-6 people
Shelf Life: Best served fresh, but can be refrigerated for 2-3 days
Serving Suggestion: With rice and dal or roti (read notes)
2 large Potatoes, scrubbed, washed and cut into ¾ cm thick fingers
2-3 medium Capsicum/Bell Peppers, seeded and cut into ¾ cm thin slices
1-2 tsp Jaggery/Brown Sugar/Palm Sugar (Optional, adjust as per taste)
Juice from ½ Lime/Lemon, freshly squeezed (Adjust as per taste)
Salt to taste
1 tsp Haldi/Turmeric Powder
1-2 tsp Red Chilli Powder (Adjust as per taste)
½ tbsp. Dhania/Coriander Powder
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
2-3 Dried Red Chillies, halved
¼ tsp Hing/Asafoetida
1 tbsp. Oil
- Heat oil in a pan or wok on medium flame and add mustard seeds, cumin seeds, dried red chillies and hing. Fry them until mustard seeds start to pop and splutter.
- Once the mustard seeds pop, add the potato fingers. Increase the heat to high and stir fry the potato fingers continuously for 3-4 mins.
- Mix in turmeric powder, red chilli powder and coriander powder and mix them well. Lower the heat to medium and stir fry for another 2-3 mins.
- Mix in bell peppers and salt to taste. Cover and cook for 3-4 mins, stirring in between.
- Once the potatoes are cooked through, turn off the flame and mix in freshly squeezed lime juice.
- Cover and let it rest for 5-10 minutes for the flavours to blend well.
- Serve this simple yet delicious Aloo Pepper Fry with rice and dal or with roti and enjoy!
- I keep the potato skin on as I find their earthy taste quite flavourful. You can peel the skins if you are not too fond of them.
- Apart from serving this Aloo Pepper Fry with plain rice and dal, you can also use this as a filling for wraps for on the go meal.