There were many layers and elements that composed our Indian Feast An Indian Feast – Part 1 – The Shrimp Vindaloo. The Shrimp Vindaloo was the main entre, of course, but there were other dishes that helped turn the meal into a feast. Potatoes and peppers were one other part of the whole or piece of the puzzle.
India and the Middle East in general are known for having a wide array of spices used in their recipes. This whole meal used a lot of spices too, although all the recipes used a lot of the same spices. They all worked very well together, as suggested. We were all very happy with the results. For the potatoes and peppers, I used a dry curry or rub made of the curried spices rather than making it into a sauce.
Indian Potatoes and Bell Peppers
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp ground mustard or mustard seeds
2 TBSP yellow split peas
Mix all the spices together and set aside.
3 medium potatoes, peeled and cubed
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 onion, diced
3 TBSP olive or vegetable oil
1 TBSP garlic
1 large or 2 medium jalapenos or peppers, diced fine
2 tsp lime juice
Boil the potatoes for about 10 minutes, or until they are tender. Once the potatoes are done, drain the water and transfer to a hot skillet with the oil. Add the bell peppers, garlic, onions and spices and saute for about 15 minutes, or until the peppers and onions are tender, stirring frequently. I actually wanted my potatoes a little bit browned around the edges and a little crispy, so I cooked them a bit longer. Add the lime juice during the last minute or two of cooking and combine well. You are deglazing the pan and getting all the remaining remnants of the potatoes and spices.
Enjoy these delicious, flavorful potatoes on their own are as part of a meal. Either way, I promise, you are going to love them.
Make cooking fun. Make it an exotic adventure. Travel the world one bite at a time. 🙂
Have fun, stay safe and stay well. ‘Til next time.