Saunf Aur Kalonji Waale Aloo Shimla Mirch (potatoes and bell peppers flavored with fennel and nigella). Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 teaspoons canola oil
  • pinch of asofetida ((hing))
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon fennel seeds ((saunf))
  • 1/4 teaspoon nigella seeds ((kalonji))
  • 1/4 teaspoon turmeric
  • 1 teaspoon of chopped garlic
  • 1/4 teaspoon chili flakes ((more or less to taste))
  • 2 medium potatoes
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1/2 teaspoon salt or to taste

Method

  1. In a medium pan, heat oil on medium low heat until hot.
  2. Add in the asofetida, cumin powder and give it a quick mix.
  3. Add in the fennel seeds and nigella seeds and turmeric and give it a mix.
  4. Add in the garlic and chili flakes and let the garlic turn golden.
  5. Add in the potatoes, peppers and salt and mix well.
  6. Cook on low heat covered with occasional stirring for about 15-20 minutes or until the potatoes are cooked.
  7. Serve hot garnished with cilantro leaves and a sprinkle of black pepper! Enjoy with Rotis or Naans!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.