Monday, June 2, 2008

Potato with bell pepper curry ~ Potato capsicum masala ~ Aloo simla mirch subzi

It was just one of those days,the vegetable drawer in the refrigerator looked spacious as it rarely does,all the ideas for dinner running through my head also required a run to the grocery store and dinner time was approaching rapidly.Finally in a desperate bid to find something interesting to make I dug through my pantry and found some potatoes.

Yea !! potatoes are always a huge hit in my home and the good thing about them are they are so versatile and can be paired with a lot of different veggies for quick tasty side dishes and they can always be depended upon in a pinch.

This curry is very well liked by all my cousins and friends who have tasted it. I find it a great filling in a sandwich or in a wrap and also great to go with roti's

  Potato with bell pepper curry ~ Potato capsicum masala ~ Aloo simla mirch subzi

Click here for a printable view of this recipe

Ingredients and method to make the Green bell pepper & potato side dish (capsicum aloo sabzi)

1 large onion cut finely.
3 potatoes sliced long or cubed
3 large green bell peppers (capsicum/koda molagai) deseeded,  halved and sliced long or cut into 1/2 inch pieces
1 large tomato cut finely
1 tsp cumin seeds
2 tbsp oil
1/4 tsp turmeric powder
1/2 tsp chili powder (or to taste)
1/4 tsp ground ginger powder
1/4 tsp ground coriander (dhania powder)
1/4 tsp cumin powder (jeera powder)
3-4 tsp ground roasted peanut powder
salt to taste.
chopped cilantro (coriander leaves) for garnish.

1.Heat the oil in a pan,put in the cumin seeds.

2.Add the sliced onions and saute until transparent,add the tomatoes and saute for a few minutes till soft.

3.Add the turmeric powder,chili powder,dhania powder and ground ginger powder and mix well

4.Add the potatoes and bell peppers, salt to taste, sprinkle a little water and cook until potatoes are soft.
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5.Sprinkle the roasted peanut powder.

Garnish with cilantro.Serve hot with Roti/chapatti (Indian Flat Bread).

Serves approx 3-4.

If you like your curry to have more gravy you can add a little more water and cook until the vegetables are soft. Because of the potatoes the gravy thickens a little and it tastes very good with most types of Indian flat bread or even a side dish for plain steamed rice
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