Batatya Chi Sukki Bhaji Sauteed Potatoes And Bell Pepper Recipe

Ingredients for Batatya Chi Sukki Bhaji Sauteed Potatoes And Bell Pepper

• 1 lb potatoes, peeled and cubed
• Red Bell Pepper
• Green Bell Pepper
• 2 tbsp vegetable oil
• Cumin Seed
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1 tsp salt

How to Make Batatya Chi Sukki Bhaji Sauteed Potatoes And Bell Pepper

1. Wash and cube 1 lb potatoes. Add to a pot and cover with water. Bring to a boil and cook until tender but firm (about 10-15 minutes).
2. Drain the potatoes and set aside to cool slightly. Once cool enough to handle, peel and cube the potatoes.
3. In a large bowl, combine the cubed potatoes with 1 tsp salt, 1/2 tsp turmeric powder, and 1/2 tsp paprika. Mix well to coat the potatoes evenly.
4. Heat 2 tbsp vegetable oil in a large pan or skillet over medium heat.
5. Add 1 tsp cumin seeds to the hot oil and stir-fry for a few seconds until fragrant.
6. Add the seasoned potatoes to the pan and saute for about 5-7 minutes, stirring occasionally, until lightly browned.
7. Reduce the heat to low, cover the pan, and cook for 10-15 minutes, or until the potatoes are lightly roasted and golden brown, stirring occasionally to prevent sticking.
8. Add 1 large chopped red bell pepper and 1 large chopped green bell pepper to the pan.
9. Cook for another 5 minutes, or until the bell peppers are tender-crisp.
10. Stir gently to combine everything and ensure even cooking.
11. Remove from heat and serve hot with rotis, bread, puris, or parathas. Enjoy!