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.
Servings: 4 Servings
- 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
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!
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