Potato Bell Pepper Stir Fry | Aloo Capsicum Curry

Potato Bell Pepper Stir Fry is a quick to make curry that is perfect for weeknight dinners. Made with simple and basic ingredients, this curry can be served with rice or roti.

I am super excited to be back to blogging after a long and relaxing vacation. We traveled to India for summer and on our way back stopped over at Dubai for a week. It was a super hectic yet a lot of fun summer trip. Now we are back to routine and I have this simple Potato Bell Pepper Stir Fry / curry that is perfect for this time of the year. School is starting end of this week and soon I will be scrambling for quick recipes to make for weeknight diners. This recipe for Potato Capsicum curry is just perfect for that.

Bell peppers are in full swing in our backyard garden and there is no better time than this to make this curry. The best part about this recipe is just how versatile it is. This Aloo Capsicum Curry can be served with rice or roti. If I am serving this with roti / phulka, I add a simple dal to the meal like this simple Dali Thoy or Khatta Meetha (sweet and sour) whole Mung Dal.

Cooking the Potatoes –

When cooking this curry, I saute the potatoes twice. I saute the potatoes by itself first to partially cook it. This way the potatoes does not become mushy when cooking it along with the bell pepper. This takes an additional 10 minutes in the recipe but is totally worth it. If in a hurry, you can skip this step.

How much Bell Pepper to use –

If I am using store bought bell peppers, I use just one as they are huge. If using our backyard bell pepper, I use a couple as they are much smaller. There is no set rule to how much of potato or bell pepper to use.

What kind of Potatoes to use –

I love using Russet potatoes to make any kind of stir fry / dry saute Curry. Russet potatoes hold the shape much better without getting mushy or powdery. I also like using baby potatoes at times when I have them available. Red potatoes also would work pretty well in the recipe.

This recipe is entirely vegan and gluten free. Make sure that the spices are made in a gluten free environment if you are sensitive to gluten. Leftover curry can be used as a stuffing for sandwich the next day. So make a slightly bigger batch and use it next day as a Lunch Box Sandwich.

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Easy

Ingredients to make Potato Bell Pepper Stir Fry – Serves 4

• Bell Pepper / Capsicum – 1 large or 2 small (chopped into 1 inch pieces)
• Potato – 3 large (chopped into 1 inch pieces)
• Cumin seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 1/2 tsp (adjust based on spice preference)
• Dhania Jeera Powder / Coriander Cumin Powder – 1 tsp
• Garam Masala – 1/2 tsp
• Kasuri methi – 1 TBSP (optional)
• Salt – to taste
• Oil – 2 TBSP

Procedure to make Potato Bell Pepper Stir Fry –

• Heat 1 TBSP of oil in a wide pan and add the chopped potato cubes. Add a little salt when cooking so the potatoes can absorb some salt.
• Fry the potato on low to medium heat until they are partially cooked and fried. This step helps in retaining the shape of the potato without getting mushed.

• Remove the potatoes in a bowl and in the same pan, heat the remaining oil.
• Add cumin seeds and let it crackle. Now add the chopped bell pepper / capsicum and cook it until they are slightly cooked. Cover the pan if needed to help speed the process.
• Now add the partially cooked potato cubes. Add the turmeric powder, red chili powder, dhania jeera powder and garam masala and mix well. Also add the salt needed. Remember that we added a little salt when cooking the potatoes.
• Mix well and let the curry cook until golden brown and aromatic (about 7-8 minutes). Make sure to stir the vegetable once in while taking care not to break them.
• Just before turning off the flame, crush kasuri methi and sprinkle on the curry. This is optional, but the dried fenugreek leaves adds a lot of flavor to the curry.

• Serve with rice or roti!

Potato Bell Pepper Stir Fry

Potato Bell Pepper Stir Fry is a quick to make curry that is perfect for weeknight dinners. Made with simple and basic ingredients, this curry can be served with rice or roti. 

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Author: Sandhya Ramakrishnan

Ingredients

• Bell Pepper / Capsicum - 1 large or 2 small chopped into 1 inch pieces
• Potato - 3 large chopped into 1 inch pieces
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp adjust based on spice preference
• Dhania Jeera Powder / Coriander Cumin Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Kasuri methi - 1 TBSP optional
• Salt - to taste
• Oil - 2 TBSP

Instructions

• Heat 1 TBSP of oil in a wide pan and add the chopped potato cubes. Add a little salt when cooking so the potatoes can absorb some salt.
• Fry the potato on low to medium heat until they are partially cooked and fried. This step helps in retaining the shape of the potato without getting mushed.
• Remove the potatoes in a bowl and in the same pan, heat the remaining oil.
• Add cumin seeds and let it crackle. Now add the chopped bell pepper / capsicum and cook it until they are slightly cooked. Cover the pan if needed to help speed the process.
• Now add the partially cooked potato cubes. Add the turmeric powder, red chili powder, dhania jeera powder and garam masala and mix well. Also add the salt needed. Remember that we added a little salt when cooking the potatoes.
• Mix well and let the curry cook until golden brown and aromatic (about 7-8 minutes). Make sure to stir the vegetable once in while taking care not to break them.
• Just before turning off the flame, crush kasuri methi and sprinkle on the curry. This is optional, but the dried fenugreek leaves adds a lot of flavor to the curry.
• Serve with rice or roti!

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!