Aloo Capsicum (Green Pepper Potato)

Aloo Capsicum (Green Pepper Potato) is a pure 100% veg recipe that utilizes mainly potato and capsicum (green peppers / shimla mirch) with tomato. There’s no use of onion, ginger or garlic in this recipe. This is a dry recipe and is ideal to serve with roti / chappati / paratha. The preparation is very simple, healthy and quick. You can vary how much hot you want to make it. Otherwise there is quite less amount and types of spices used in this Aloo Capsicum Recipe.



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Ingredients

• 2 Potatoes cut into medium to small pieces
• 2 capsicum cut into small pieces
• 2 tomato cut into small pieces
• 1 dry red chili
• 0.5 teaspoon of whole cumin seeds
• 4-5 green chili split into halves
• 1.5 teaspoon of coriander powder
• 0.5 teaspoon of cumin powder
• 0.5 teaspoon of red chili powder
• 1 teaspoon of turmeric powder
• few drops of lime juice
• Vegetable oil
• Mustard oil
• Salt upto taste

Preparation Time: 10 min
Cooking Time: 20 min
Serves: 6

How to prepare Aloo Capsicum

1. Add 1 tablespoon of vegetable oil and 0.5 tablespoon of mustard oil (optional, but gives a great smell after frying potato) in a non-stick cooking bowl and add whole cumin seeds and dry red chili in it and leave for 1min.

2. Add potato pieces and 0.25 teaspoon of turmeric powder and equal amount of salt and fry till light brown.


3. Add small pieces of capsicum (green pepper), 0.25 teaspoon of turmeric powder and equal amount of salt and fry again.

4. After the capsicum is tender, add a paste of coriander powder, cumin powder, remaining turmeric (0.5 teaspoon) powder in little bit of water and continue frying.

5. Put tomato pieces and very little water. (The gravy will be thick)

6. Keep stirring and alternatively adding water when necessary for about 10mins. A thick curry will form and the strong smell of the corriander/cumin must go away to give a pleasant aroma of blended spices.

7. Add a little of water, few drops of lime juice and 4-5 green chili and stir and leave to boil covered for 5 minutes.

8. Finally open the cover, at high heat boil off any excess water to bring the curry to the desired consistency.

Aloo Capsicum (Green Pepper Potato) is now ready to serve hot with roti / chappati / paratha.