Montevideo-style Potato and Bell Pepper Stir-Fry

Ingredients

In this Montevideo-style adaptation, we have incorporated the traditional flavors of Uruguay while maintaining the essence of the original Indian dish. The spices have been adjusted to create a milder heat, and the cooking technique has been modified to achieve a slightly crisp texture on the potatoes. Additionally, the dish has been given a touch of freshness by adding a squeeze of lime juice at the end. We alse have the original recipe for Aloo simla mirch, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 bell peppers (red and green), thinly sliced 2 bell peppers (red and green), thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 4g
• Protein: 3g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the pan and sauté until the onions become translucent.
3. 3.
   Add the diced potatoes to the pan and cook until they are slightly golden and tender.
4. 4.
   Stir in the sliced bell peppers and continue cooking for another 3-4 minutes until the peppers are crisp-tender.
5. 5.
   In a small bowl, mix together the cumin powder, paprika, turmeric powder, salt, and black pepper. Sprinkle this spice mixture over the vegetables and stir well to coat evenly.
6. 6.
   Cook for an additional 2-3 minutes, allowing the spices to infuse into the dish.
7. 7.
   Remove the pan from heat and squeeze the juice of one lime over the stir-fry. Mix well.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Bell peppers — Thinly slice the bell peppers to maintain their crisp texture in the stir-fry.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the spice mixture.
• If you prefer a spicier dish, add a finely chopped chili pepper along with the bell peppers.
• Serve this stir-fry with warm tortillas or crusty bread to make it a complete meal.
• Feel free to experiment with different colored bell peppers for a visually stunning presentation.
• Leftovers can be refrigerated and enjoyed the next day as a delicious filling for tacos or wraps.

Serving advice

Serve the Montevideo-style Potato and Bell Pepper Stir-Fry as a main course accompanied by a fresh green salad and a side of crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the stir-fry with a sprinkle of paprika and a few fresh cilantro leaves to add a pop of color. Serve it in a vibrant serving dish to highlight the colorful vegetables.