Aloo Capsicum Sabzi(Potato Capsicum Curry)

Delicious Aloo Capsicum – a popular vegetarian dish of potatoes and capsicum coated in Indian Spices, the perfect accompaniment to any home-cooked meal. This dry curry recipe of Aloo Capsicum Curry is super easy and quick. This simple yet delicious Aloo capsicum curry is perfect for breakfast, lunch, or lunch box.

Table of contents

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

It is very simple to make, and one can easily add or remove the ingredients I have mentioned below. You will find many versions of this curry, some including tomatoes, some not. I prefer adding tomatoes; it just gives the potatoes and capsicum more of a coating with the spices. It is a dry curry recipe. If you want it to have a moist curry or a little gravy, pour a little water to cook it.

You can add some more veggies of your choice, like cauliflower, mushroom, peas, or even beans go very well in this. You can add paneer or tofu, too. Get innovative and throw in whatever you want to add.

Why will you love this, Curry?

• Easy and Quick Recipe 
• Requires few ingredients.
• Perfect for lunch box 
• Vegetarian 
• Budget-friendly recipe 

Let’s start cooking!

Serving Suggestion:  3

Preparation Time: 10 minutes

Cooking Time:       15 to 20 minutes 

2. Ingredients

• 3 large potatoes( cubed to ¾ inch)
• 4 medium size tomatoes (roughly chopped)
• 1 large capsicum( cubed to ¾ inch)
• 1 small onion finely chopped
• 1 tablespoon of ginger garlic paste
• 1 green or red chilli chopped
• 1 teaspoon of cumin seeds 
• 1 teaspoon of red chilli powder
• ½ teaspoon of turmeric powder
• ½ teaspoon of garam masala powder
• 1 teaspoon of kasoori methi(dry fenugreek leaves)
• Chopped coriander leaves 
• 1 tablespoon of oil( mustard oil or any cooking oil)
• Salt

   3. Step by Step method

• Peel and wash the potatoes and cut them into small cubes. Keep them immersed in water.

• Heat oil in a kadhai or deep pan, add cumin seeds and fry for a few seconds.
• Add chopped onions and chopped green chillies and fry for a few seconds until they turn softened and lightly golden.
• Now add ginger garlic paste and dry spices, and cook for a few seconds.
• Add chopped tomatoes and cook for a couple of minutes, until tomatoes turn softer.
• Drain water from the potatoes and add potatoes to the gravy. Add salt. Saute for 2 minutes.
• Cover and cook the potatoes on medium flame until it turns soft. If needed, sprinkle a little water while cooking.
• Lastly, add capsicum kasoori methi and cook for another 2 to 3 minutes until the capsicum is done yet crunchy.
• Adjust salt, sprinkle chopped coriander leaves and mix well.
• Serve aloo capsicum curry with Paratha, Poori or Rice.

4. Tips

• You can increase the spice and heat level by adding a bit more red chilli powder.
• Add lemon juice to taste more sour and tangy in the aloo capsicum curry. Drizzle lemon juice on the curry when the cooking is complete. Mix and serve.
• Use a well-seasoned heavy pan or kadhai while making this recipe.
• You can make the recipe with any variety of bell peppers. I usually prefer green capsicum, but any coloured bell peppers are suited to the recipe.