Aloo Capsicum

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Simple recipe yet flavorful and colorful 😀 Your tummy will like it 😉
Very simple dish to serve with chapatis. Aloo capsicum can also be eaten with rice too and this recipe using potato and capsicum can be tried with many variations. This side dish goes great with parathas too.
You can add any combination of  capsicum of your choice, Yellow/ orange/ red or green.
Serves 2

  • 2 Chopped potatoes (medium)
  • 1 Green bell pepper (small)
  • 1 Red bell pepper (small)
  • 1 Chopped onion (small)
  • 1 Chopped tomato (medium)
  • 1 Tbsp cumin seeds
  • 1 Tbsp chopped ginger garlic (1 slice ginger + 2 garlic cloves)
  • 1 Tsp coriander powder
  • 1/2 Tsp red chili powder
  • 1/2 Tsp turmeric powder
  • 1/4 Tsp garam masala
  • Salt
  • Oil

Step 1- Heat oil in kadhai and add cumin seeds. Let it splutter
Step 2- Add chopped ginger and garlic
Step 3- Sauté for 30secs then add chopped onion and fry till translucent
Step 4- Add chopped tomatoes and fry till it starts to leave oil
Step 5- Now add the chopped potatoes and fry on high flame without covering the kadhai’s lid
Step 6- When the potatoes are half cooked add chopped bell pepper, Insert fork in potato piece to check whether it’s cooked or not
Step 6- When the veggies are cooked add coriander powder, red chili powder, turmeric powder and salt. Sauté for 2mins
Step 7- Add garam masala and turn off the flame
You can garnish with chopped coriander leaves
Serve with hot chapatis, curd and salad 🙂

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