Name: Nutty Spuds and Bells (Besan Aloo Mirchi Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 large red or green bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 teaspoon cumin seeds; 1 pound russet or Yukon Gold potatoes, peeled, quartered lengthwise, then thinly sliced crosswise, and submerged in a bowl of cold water to prevent browning; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons canola oil; 1 teaspoon cayenne (ground red pepper); 1½ teaspoons coarse kosher or sea salt; 2 tablespoons Toasted Chickpea Flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Simple ingredients and interesting techniques pack in many flavors in this thick-sauced curry. The roasted chickpea flour not only thickens the sauce but also provides a nutty flavor that tones down the heat from the cayenne pepper.

Ingredients

1 pound russet or Yukon Gold potatoes, peeled, quartered lengthwise, then thinly sliced crosswise, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Method

Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the potatoes and place a lid on the skillet to contain the spattering. Let the potatoes sweat-fry, covered, stirring occasionally, until t

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Ingredients

Method

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