Bell Peppers with Potatoes

By
Sid Khullar
– November 30, 2007Posted in: Columns & Recipes
Bell Peppers with Potatoes This 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 haldi (turmeric), namak (salt) and mirch (chilli powder), then mixed with potatoes and cooked on a high flame. Succulent, chopped bell peppers 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, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. 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