INGREDINRTS:
- Potato – 1 medium sized, peeled and cubed
- Onion, – 1, medium, thinly sliced or chopped
- Green Bell pepper – 1/8 , chopped
- Ginger, chopped – 1” piece
- Garlic, crushed – 1 no
- Black pepper – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Garam masala – 1/2 tsp
- Salt – to taste
- Oil – 2 Tsp
- Milk ( coconut milk or drinking milk) – 1/4 cup
- Chopped Coriander leaves – 1 Tbsp (optional)
METHOD:
- Heat oil in a heavy bottomed pan. Add chopped ginger, crushed garlic, and sauté well.
- Then add the onion& bell pepper and sauté for a few minute still the onion becomes soft/transparent.
- Add the cubed potatoes, salt,turmeric powder , black pepper powder, Garam masala and 1cup of water , and mix well. Cover it and allow them to cook in medium flame.
- When the potatoes fully cooked, add coconut milk & reduce heat; simmer and cook for 3 more minutes. If you want , you can mash the potatoes.
- Check for salt and remove the potato-carrot curry from fire.
- Transfer your delicious thick potato-pepper curry to a serving bowl.
- Garnish with chopped coriander leaves.
- Serve hot with Chapatti.
