Aloo Capsicum Curry is a savory Indian gravy based potato bell pepper gravy recipe cooked dry or with curry and served with khichdi, chapati, or rice.
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Aloo Capsicum Curry Recipe
The key ingredients of the aloo capsicum curry recipe are potatoes and capsicum. Capsicums are rich in minerals, vitamin A, vitamin B6, vitamin C, vitamin E, fiber, and folate. Capsicums are naturally sweet so anything made with capsicum doesn’t require much sugar or sweetener. Potatoes contain fiber, antioxidants, vitamin B6, and magnesium. They do not contain fat, sodium, or cholesterol and are gluten-free. This aloo capsicum curry recipe is best to serve as a side dish in lunch or dinner.
Ingredients
- 1 large or two small roughly chopped aloo (potatoes)
- 1 roughly chopped capsicum
- 1 finely chopped onion
- 1 teaspoon ginger-garlic paste
- 1 finely chopped green chili (optional)
- 1 teaspoon coriander powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kitchen king masala
- water as required
- 1 teaspoon jaggery or sugar
- salt
Instructions
- Heat oil in a pressure cooker or a non-stick pan on a medium-low flame.
- When the oil is hot, add ginger-garlic paste, green chilies and saute them for a few seconds.
- Add all dry spices and cook for 1 minute.
- Add tomato, salt, and jaggery and cook till oil appears on the surface or tomatoes get tender.
- Then, add potatoes, capsicum and stir fry for 10 minutes.
- Next, add water (1/2 cup to 1 cup) and simmer it.
- Close the lid of the pan or cooker and cook for 15 minutes on low flame or till two whistles in the cooker.
- Once ready garnish with chopped cilantro and serve hot with chapatis, khichdi, or rice.
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