Potato Bell pepper sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 4 - Potatoes sliced length wise 1/2 inch wide.
  • 2 - Onions, sliced lengthwise.
  • 2 - Bell peppers, sliced lengthwise.
  • 3/4 tsp - Jeera powder.
  • 1 tsp - Dhania powder.
  • 1 tsp - Garam masala.
  • 1/4 cup - Whipping Cream or fat free sour cream.
  • 1 tbsp - tomato Puree.
  • Butter or oil.
  • 1/2 tsp - Jeera.
  • Hing.
  • 1 tsp - Kasuri Methi powder (dry methi leaves).

How to Make Potato Bell pepper sabzi

  • Heat butter or oil in a pan, add jeera and hing.
  • Add onions to it and fry for 1or 2 minutes.
  • Add bell peppers to this and fry further.
  • Add potatoes and cook on medium heat.
  • Add little water and cook covered.
  • Mix tomato puree and whipping cream in a separate bowl.
  • When the vegetables are nearly cooked add dry spices, and cook further.
  • When fully cooked, add the puree /cream mix to the vegetables.
  • The vegetables should be cooked until it becomes a little dry (you do not need too much gravy).
  • Add the kasuri methi, stir and turn off the gas.
  • To retain the flavour of methi you should not cook it further.
  • Serve hot with parathas. You can substitute fat free sour cream for whipping cream and canola oil for butter for a low calorie dish.