Pan-Fried Potatoes with Red Bell Peppers (South Indian Andhra Aloo Sabzi)

This sabzi - the term in Indian cooking used to describe cooked vegetables - is a popular side dish or dosa filling. Most potato (aloo) sabzis require peeling and parboiling, but we keep things simple by dicing potatoes and cooking them right in the pan with the other ingredients. An easy, 1-pan take on aloo sabzi - a traditional Indian dish of stir-fried, seasoned potatoes. The perfect addition to dosas, cheelas, curries, egg dishes and more.

Sabzi:
1 Tbsp. avocado or coconut oil
½ cup red onion, finely diced
1½ Tbsp. ginger, freshly grated
1 tsp. mustard seeds
½ tsp. red pepper flakes
1 healthy pinch sea salt
½ cup red bell pepper, chopped
4 medium yellow or red potatoes, peeled and diced

To Serve:
¼ cup cilantro, finely chopped

Heat a large skillet (preferably cast iron) over medium heat. Once hot, add oil, onion, ginger, mustard seeds, red pepper flake, and a healthy pinch of sea salt. Sauté for 2-3 minutes, stirring frequently, until onions are slightly translucent.

Add the bell pepper and another pinch of salt. Sauté for 2-3 minutes. Then add the diced potatoes and another generous pinch of sea salt and stir to coat.

Cover (to help steam the potatoes) and sauté for 20-25 minutes, reducing heat as needed and adding a splash of water (or oil) if the contents start sticking to the bottom of the pan. Stir occasionally.

Serve as is, or garnish with fresh chopped cilantro. Store leftovers covered in the refrigerator up to 4-5 days. Reheat in a skillet over medium heat until hot. Not freezer friendly.

Makes 4 servings.