Baby Potatoes In Red Bell Pepper Sauce | Curry | Fusion Cooking

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You must have realised that the blog has moved into it’s own domain, it was a gift to myself on the Women’s day. I did not speak about it in my previous post as the new address was not completely activated. I will still have to work on the website to make it more appealing, must confess that’s a massive job and a continuous process too, which has already begun. There are certain features which have got activated now. You can now easily Pin the pictures of the recipes and take the print out of the recipes too. At the end of each post there are various share buttons to use in case you have liked the recipe and also you could give your reactions through reaction boxes and let me know how you have found the recipe. There are 6 interesting reaction options, do check out!

I love cooking with the baby potatoes and one can read quite a few recipes that I have cooked with the small beauties here in my space. The small potatoes not only are easy to use but the small shape makes them look more inviting also. This time when I bought, there was a purpose decided in my mind. Yes, I wanted to experiment with them by putting them  in an interesting gravy made with red bell peppers which are not in a real sense a part of Indian cooking. Red bell peppers are used largely in western cooking and hence I call this curry a ‘Fusion Dish’ as it is  an Indian curry made using western ingredients.

I can’t say that using red bell peppers for making gravy is my original idea and the credit of using them for making a gravy goes to Raghavan Iyer. I have posted his original recipe here and in this curry I’ve used the original ingredients but twisted the gravy by incorporating my own flavours to it. I must confess that I was singing  happy songs after tasting the curry as I was mighty impressed with how it turned out. Baby potatoes imbibed all the flavours and this curry complemented well  with both, roti and  the rice.

Baby Potatoes in Red Bell Pepper Sauce

Preparation Time:30mins | Cooking Time:15mins | Serves: 3-4 | Difficulty: Easy

 

Ingredients

2 cups baby potatoes, boiled with turmeric and salt in water
2 large red bell peppers, stemmed, seeded and cubed
4-5 whole Kashmiri Red Peppers/Lal Mirch
20 almonds, blanched and peeled
7-8 green cardamoms
1tbsp, whole coriander seeds
1/2tsp cumin seeds
1-1/2tsp kasuri methi, hand crushed
2tbsp oil
1/2-1tsp red chili powder
and salt to taste

Method

Boil together the red capsicum, cardamom, coriander seeds, cumin, red chilies in 2 cups water for 20-25mins. Cool and grind the mix along with the peeled almonds to a smooth paste. The kashmiri chilies add a nice red colour to the curry.
Heat oil in a pan. Simmer and add the kasuri methi, to avoid it's burning.
Tip in the red capsicum mix paste, red chili powder and sauté for 2-3 mins.
Add salt to taste and boiled potatoes and mix thoroughly.
Adjust consistency of the gravy to a semi thick state by adding enough water.
Cover and cook on low flame for 8-10mins.
Garnish with freshly chopped coriander and serve it with Naan, Chapati or Saffron Rice.

Sending the curry to my event ‘Only’ Cooking Dairy Free Cooking Hosted by Priya.
More Recipes using Baby Potatoes from this site:

Baby Potatoes In A Tangy White Gravy

Mughlai Dum Aloo

Tangy Baby Potatoes In Onion-Cilantro Curry

Sweet And Sour Potato

Achaari Chana

Dum Parwal

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