Baby Potatoes and Bell Pepper Stir-fry
by Tarla Dalal

The very sight of the Baby Potatoes and Bell Pepper Stir-Fry is appetising. The chunky veggies with the aromatic seasonings make you want to grab a bite immediately. And it would do you a world of good to sink your teeth into this tasty stir-fry, as it is loaded with folic acid from the potatoes and broccoli, a nutrient that is essential in the beginning months of gestation for proper development of your baby’s brain.

In order to get the most folic acid out of the potatoes, we have used it unpeeled, but make sure you wash and clean them well before cooking. The capsicums not only add a splash of colours and flavour to your stir-fry, they also contribute a lot of vitamin C, which helps a would-be mom to fight infections. In all, this marvelous dish gives you the best of both worlds – super taste and good health too.

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Baby Potatoes and Bell Pepper Stir-fry recipe - How to make Baby Potatoes and Bell Pepper Stir-fry

1 1/2 cups boiled baby potatoes halves (unpeeled)
1/2 cup capsicum (red , yellow and green) cubes
3 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup onion cubes
1/2 cup blanched broccoli florets
1 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste

Method

Heat 2 tsp of olive oil in a broad non-stick pan, add the potato halves and sauté on a medium flame for 5 minutes. Transfer it into a bowl and keep aside.
In the same non-stick pan heat the remaining 1 tsp of olive oil, add the garlic and onions and sauté on a medium flame for 1 minute.
Add the capsicum, broccoli, oregano, chilli flakes and salt and sauté on a medium flame for 1 minute.
Add the sautéed potato halves, toss gently and cook on a medium flame for a few seconds.
Serve immediately.