Bell Peppers with Potatoes

By
Sid Khullar
– November 30, 2007Posted in: Columns & Recipes
Bell Peppers with PotatoesThis classic, North Indian dish part of every day cooking and part of every house wife’s repertoire. Sauteed onions is followed by the trio of (turmeric), () and mirch (chilli powder), then mixed with and cooked on a high flame. Succulent, chopped bell are added to the mix and cooked on a slow flame.


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About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in