Sep 132012

Aloo Capsicum Sabzi is potatoes and peppers dry curry. Aloo Capsicum Masala can be made with gravy by adding some water in it while cooking.

Cooking Time: Appr. 30 Minutes
Serves: 3 People

Aloo Capsicum


3 medium size potatoes
3 mixed peppers or all green (capsicum)
2 medium tomatoes
1 teaspoon cumin seeds
4 cardamoms
1 small cinnamon stick (½ in size)
1 spring of curry leaves (kadi patta)
1 tablespoon grated coconut (fresh or dried) – Optional
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala powder
1 tablespoon oil
Salt to taste

Aloo CapsicumCooking Method:

1. Peel the potatoes and cut in small cubes.

2. Chop the peppers same size as potato cubes size.

3. Chop the tomatoes same size as potato cubes size.

4. Remove the curry leaves (kadi patta) from the spring.

5. Heat the oil in a pan and add cumin seeds, cardamoms and cinnamon stick.

6. When the seeds crackle, then add curry leaves and stir for few secs. Then add potato cubes and chopped peppers (capsicums). Mix well and cook for 8-10 mins covering the lid on. Keep stirring in between and let the steam water goes in to the pan.

7. Now add chopped tomatoes, chilli powder, turmeric powder, garam masala powder and salt. Mix well capsicum potato curry and cook for another 8-10 mins covering the lid. Keep stirring in between and let the steam water goes in to the pan. (Add some water for aloo capsicum gravy or cook as instructed for aloo capsicum dry.)

8. Add the grated coconut and stir well. Cook aloo capsicum curry for 5-6 mins or until the water is absorbed.

9. Finally turn off the heat.

Serve aloo capsicum recipe hot with chapatti or naan bread or with dal and rice.

Aloo Capsicum

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