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Baby Potatoes and Capsicum Stir-fry | Garlic Veggie Baby Potato Stir-Fry | Herb Baby Potato Vegetable Sauté |
Tarla Dalal
09 July, 2016
Table of Content
About Baby Potatoes And Bell Pepper Stir-Fry
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Ingredients
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Methods
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How to make Baby Potatoes and Bell Pepper Stir-fry
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Nutrient values
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Baby Potatoes and Capsicum Stir-fry | Garlic Veggie Baby Potato Stir-Fry | Herb Baby Potato Vegetable Sauté |
Baby Potatoes and Capsicum Stir-Fry, also known as Garlic Veggie Baby Potato Stir-Fry or Herb Baby Potato Vegetable Sauté, is a vibrant and flavour-packed dish that brings together colourful vegetables and aromatic seasonings. The combination of baby potatoes, capsicum, onions, garlic, and broccoli creates a delightful mix of textures—from the softness of potatoes to the crunchiness of peppers and broccoli. This dish is not only visually appealing but also highly satisfying, making it perfect as a side dish or a light meal on its own.
The preparation begins with sautéing the baby potatoes in olive oil, which gives them a slightly crisp exterior while keeping the inside tender. Using unpeeled potatoes retains their nutrients, including folic acid and fiber. In the same pan, onions and garlic are sautéed to develop a warm, fragrant base. The inclusion of red, yellow, and green capsicum adds a burst of colour along with natural sweetness, complementing the mild flavour of the potatoes beautifully.
Adding broccoli florets enhances both nutrition and freshness. The dish is seasoned with oregano and red chilli flakes, giving it a mild herbal and spicy kick that elevates its overall taste. This combination of simple vegetables cooked in minimal oil results in a stir-fry that is light, wholesome, and full of flavour. Tossing everything together just before serving ensures the vegetables stay crisp and vibrant.
This Herb Baby Potato Vegetable Sauté is ideal for busy days when you want something quick yet nourishing. It pairs well with Indian meals, continental mains, or can be enjoyed on its own as a nutritious evening snack. The dish also aligns with healthy cooking principles—minimal oil, high vegetable content, and clean flavours. With its balanced mix of carbohydrates, fibre, vitamins, and antioxidants, it offers both taste and wellness in every bite.
From a health perspective, Baby Potatoes and Capsicum Stir-Fry is fairly healthy. It uses olive oil, a heart-friendly fat, and includes nutrient-rich vegetables like broccoli and capsicum that provide vitamin C, folate, fibre, and antioxidants. While potatoes add energy and satiety, the presence of colourful vegetables ensures the dish remains balanced. Eating the potatoes with their peel boosts their fibre content, making the dish more wholesome.
For diabetics, heart patients, and overweight individuals, this dish can be suitable with portion control and slight modifications. Potatoes have a higher glycemic index, so diabetics should enjoy a small portion while focusing more on the non-starchy vegetables. Heart patients benefit from the use of olive oil and antioxidant-rich veggies, but should use limited salt. Overweight individuals can enjoy this dish by increasing broccoli and capsicum, reducing potatoes, and keeping oil minimal. Overall, when adapted mindfully, this stir-fry can fit into a diabetic-friendly, heart-healthy, and weight-management diet.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
8 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
23 Mins
Makes
4 servings
Ingredients
for Baby Potatoes and Capsicum Stir-fry
1 1/2 cups boiled and peeled baby potatoes (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
for Baby Potatoes and Capsicum Stir-fry
- 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 Baby Potatoes and Capsicum Stir-fry immediately.
Baby Potatoes and Bell Pepper Stir-fry recipe with step by step photos
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To make the Baby Potatoes and Bell Pepper Stir-fry, Heat 2 tsp of olive oil in a broad non-stick pan.
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Add the 1 1/2 cups boiled and peeled baby potatoes (unpeeled) and sauté on a medium flame for 5 minutes. Transfer it into a bowl and keep aside.
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In the same non-stick pan heat the remaining 1 tsp of olive oil, add the 1 tsp finely chopped garlic (lehsun).
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Add the 1/2 cup onion cubes and sauté on a medium flame for 1 minute.
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Add the 1/2 cup capsicum (red, yellow and green) cubes, 1/2 cup blanched broccoli florets, 1 tsp dried oregano, 1 tsp dry red chilli flakes (paprika) and salt to taste and sauté on a medium flame for 1 minute.
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Add the sautéed potato halves, toss gently and cook on a medium flame for a few seconds.
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Serve Baby Potatoes and Bell Pepper Stir-fry immediately.
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Baby Potatoes and Bell Pepper Stir-fry.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 118 cal |
| Protein | 1.8 g |
| Carbohydrates | 19.1 g |
| Fiber | 1.8 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Sodium | 9.7 mg |
Click here to view Calories for Baby Potatoes and Bell Pepper Stir-fry
The Nutrient info is complete
n_katira
Dec. 26, 2011, 11:55 a.m.
A good combination of veggies tossed together to make a healthy stir-fry...Devoid of all readymade sauces and spiced up with just chilli flakes and oregano, this is super delicious delicacy.
