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.

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Sweet Corn Capsicum Masala

Sweet Corn Capsicum masala is an excellent side dish for chapathi or any rice varieties. It is one of the easiest and healthiest dish made with sweet corn, capsicum and spices.

Ingredients

• Sweet Corn - 2 ears
• Red Capsicum - 1/2
• Green Capsicum - 1/2
• Onion - 1, medium sized
• Tomatoes - 2 , medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Pressure cook sweet corn for 1 whistle, shred the kernels and keep aside.
2. Heat oil in a pan and add cinnamon and cumin seeds.
3. Add chopped onion and fry till it turns golden brown.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes and cook till it gets mashed. Add salt to speed up the cooking process.
6. Add turmeric powder, coriander powder, chilli powder and garam masala and saute well till the oil oozes out of the mixture.
7. Add cubed capsicum pieces into the mixture and sprinkle some water. Cook for 2 minutes in medium heat.
8. Add sweet corn kernels and saute well. Add water and cook for 5 minutes.
9. Adjust salt and garnish with coriander leaves.
10. Serve hot with rice or chapathi.

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