Aloo Capsicum Sabzi|Potato Capsicum Curry

Aloo capsicum curry is a simple North Indian dry curry that goes perfectly as a side dish for both chapati and rice. Potato and capsicum is an awesome veg combo loved by many.

Ingredients

• Potatoes - 4, medium sized
• Capsicum - 1, large sized
• Onion - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Cumin powder - 1/2 tsp
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish

     To grind

• Tomatoes - 2, medium sized
• Dry coriander seeds - 1 tsp
• Green Chillies - 1

Method

1. Boil the potatoes for 15-20 minutes. Peel the skin, cut into cubes and keep aside.
2. Grind tomatoes, green chillies and dry coriander seeds together into puree and keep aside.
3. Heat oil in a pan and add cumin seeds.
4. Add onion and fry until light brown.
5. Add ginger garlic paste and fry for 1-2 minutes in low-medium heat.
6. Add turmeric powder, cumin powder and garam masala. Mix well.
7. Now add tomato puree and salt and cook till the oil oozes out of the mixture.
8. Then add cubed potatoes and capsicum and mix well.
9. Add 1/4 cup of water and cook covered in medium heat until done. The consistency of the gravy should be thick.
10. Garnish with coriander leaves and serve hot with chapati or rice.

Notes

- Don't pressure cook the potatoes as it gets mushy while cooking the gravy.