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Home » Side Dishes

Published: Aug 12, 2019 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Potato Bell Pepper Stir Fry | Aloo Capsicum Curry

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potato bell pepper curry pintrest image

Aloo Capsicum Curry 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.

Potato bell pepper curry in kadai

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.

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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.

Potato Capsicum Stir fry in kadai

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 Aloo Capsicum Curry - 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 - ½ tsp
  • Red chili powder - 1 ½ teaspoon (adjust based on spice preference)
  • Dhania Jeera Powder / Coriander Cumin Powder - 1 tsp
  • Garam Masala - ½ tsp
  • Kasuri methi - 1 tablespoon (optional)
  • Salt - to taste
  • Oil - 2 TBSP

Procedure to make Aloo Capsicum Curry -

  • Heat 1 tablespoon 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.
Frying the potato for curry
  • 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.
How to make potato bell pepper curry
  • Serve with rice or roti!
Potato Capsicum curry
potato and bell pepper curry

Potato Bell Pepper Stir Fry

Aloo Capsicum Curry 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, Tamil Nadu
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 292kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 large Bell Pepper / Capsicum chopped into 1 inch pieces
  • 3 large Potato chopped into 1 inch pieces
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoon Red chili powder adjust based on spice preference
  • 1 teaspoon Dhania Jeera Powder / Coriander Cumin Powder
  • ½ teaspoon Garam Masala
  • 1 tablespoon Kasuri methi optional
  • Salt to taste
  • 2 tablespoon Oil

Instructions

  • Heat 1 tablespoon 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!

Nutrition

Calories: 292kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 1266mg | Fiber: 7g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 87mg | Calcium: 49mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Cheese Curd In Paradise says

    September 26, 2019 at 7:04 am

    5 stars
    What a delicious weeknight recipe this one was! I loved the peppers and the potatoes with all of the seasoning! My kiddos enjoyed this as well. We are making this one again soon!

    Reply
  2. Byron Thomas says

    September 26, 2019 at 6:52 am

    I'm loving this potato recipe - it's such a change from the every day potato side dishes that we are all used to. And, there looks like there's so much flavour packed into every bite. I can't wait to try this!

    Reply
  3. Danielle says

    September 26, 2019 at 5:20 am

    5 stars
    This stir fry looks super easy to make yet so delicious. It is definitely best with rice and the best thing is that I am yet to try it! First experience is the best!

    Reply
  4. kylee says

    September 25, 2019 at 10:12 pm

    I love this kind of dish - so comforting and warming, perfect for Fall!

    Reply
  5. EMMELINE says

    September 25, 2019 at 3:07 pm

    5 stars
    This definitely looks perfect for the season! Would love digging into this any day of the week. Potatoes & indian flavors - I am so in.

    Reply
  6. Cheese Curd In Paradise says

    August 13, 2019 at 11:34 am

    5 stars
    This is such a good dish and so simple! I love potato curry, and the addition of the green peppers is so yummy!

    Reply
  7. Gunjan says

    August 12, 2019 at 11:34 pm

    5 stars
    My mom used to make this in my childhood days. Your reminded me of my home back in India. I am making this tomorrow for sure.

    Reply
  8. Leslie says

    August 12, 2019 at 8:34 pm

    This looks amazing! So easy, yet I'm loving the flavors used in this. Perfect for a delicious, healthy meal!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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