Aloo Shimla Mirch

---

Ingredients:

• 16 ounces potatoes (about 3 medium russets), washed, dried, cut into ½-inch wedges
• 3 large bell peppers, washed, dried, seeds and white parts removed, cut into ½-inch wedges
• 1 large onion, red or white, peeled, cut into ½-inch wedges
• ¼ cup fresh parsley (when chopped), washed, dried, finely chopped
• 1 ½ tbsp. olive oil
• 2 tbsp. no sodium curry powder
• ¼ tsp. kosher salt
• Freshly ground black pepper to taste
• Water as needed

Directions:

1. Add the oil to a large sauté pan, skillet, or wok and place over medium heat.
2. Once warm, add the potatoes before increasing the heat to medium-high and cooking for about 2-4 minutes or until the wedges are a light golden-brown color on all sides, stirring occasionally.
3. Add the onions to the pan and cook for about 3-4 minutes or until the onions become slightly translucent, stirring every minute. Adjust the heat as necessary.
4. Mix in the bell peppers, spices, and salt. Cook for about 3-4 minutes, stirring occasionally. If ingredients begin to stick to the pan surface, add 1-2 tablespoons of water at a time before mixing to loosen.
5. After the bell pepper pieces have softened slightly and darkened in color, reduce the heat to medium and cover with a lid. Allow the vegetables to cook until the potatoes can be easily pierced with a fork and the onions and peppers have softened but aren’t limp, stirring every minute until desired textures are achieved.
6. When ready, turn off the heat before adding the parsley and mixing to combine. Adjust seasonings as desired before serving.

Recipe Notes:

• 9 small red potatoes can be used in place of russets
• Fresh chili peppers or crushed red pepper flake can be added for a spicier dish
• Amchur (dried mango powder) or lemon zest can be added for a zestier flavor
• Vegetable broth can be used in place of water if desired
• 1 tablespoon fresh ginger (peeled, grated), 1 teaspoon garam masala powder, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, and ¼ teaspoon cayenne powder can be used in place of the curry powder
• If using fresh ginger, stir in toward the end of cooking for a more pronounced flavor, along with ground ginger for extra tang

Nutrition Facts

Makes: 5 servings

Serving Size: about 1 ¼ cups

Calories: 160

Total Fat: 4.5 g

Saturated Fat: 0.5 g

Cholesterol 0 mg

Sodium: 125 mg

Total Carbohydrate: 26 g

Dietary Fiber: 4 g

Total Sugars: 6 g

Added Sugars 0 g

Protein: 3 g

Sometimes Vida shares new recipes and nutrition tips with members. This content might not apply to your health needs, ability, or preferences, and we want to keep you safe. If you have an allergy or health condition, please review a recipe or nutrition tip to make sure it fits your treatment plan.