Spiced Potato and Capsicum Stir-Fry

This vibrant Spiced Potato and Capsicum Stir-Fry combines traditional Indian flavors with a modern twist. The tender potatoes and crunchy capsicum are infused with garlic, ginger, and a blend of spices, creating a delightful medley. Served with a tangy curd dressing, this dish is perfect for a light lunch or dinner and meets vegetarian dietary requirements.

Ingredients:

• 2 large potatoes, diced
• 1 capsicum, diced
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chillies, slit
• 1/2 cup curd (yogurt)
• 1 tablespoon vinegar
• 1 tablespoon butter
• 2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili flakes
• 1 tablespoon mixed herbs
• Salt, to taste
• Fresh coriander leaves, for garnish
• Kadi leaves (curry leaves), a handful

Instructions:

1. Heat the sunflower oil and butter in a large pan over medium heat.
2. Add mustard seeds and cumin seeds, allowing them to sizzle.
3. Add chopped onions and sauté until translucent.
4. Stir in minced garlic, grated ginger, and slit green chillies, cooking for 2 minutes.
5. Add diced potatoes and sauté for about 5 minutes until they start to soften.
6. Mix in chopped tomatoes, turmeric powder, chili flakes, salt, and mixed herbs. Cook for another 10-15 minutes until potatoes are tender.
7. In a small bowl, whisk together curd and vinegar. Adjust seasoning if necessary.
8. Once the potatoes are cooked, add diced capsicum and kadi leaves. Stir and cook for another 2-3 minutes.
9. Serve hot, drizzled with the curd dressing and garnished with fresh coriander leaves.