One of my favorite combos with vegetables are potato and capsicum (bell peppers). In fact any thing with capsicum will do good for me. This side dish is a dry curry that pairs perfectly well with both rice and chapathis. As it is very easy to make, I prepare this curry in bulk and pack this for the kids with their chapathis by placing the subzi in the middle of the chapathi and roll them for their lunch box and have the same as side dish for rice as well for our lunch. It saves a lot of time in the mornings and reduces the cooking time as well.
Potato Capsicum Curry Recipe
Prep time: 5 mins | Cook time: 10 mins | Serves: 4
Cuisine: Indian | Category: Side Dish
Cuisine: Indian | Category: Side Dish
Ingredients:
- Potato, medium – 3
- Capsicum (bell pepper), medium – 1
- Onion – 1
- Red chili powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Kasuri methi (Dried Fenugreek leaves) – 1 tsp
- Salt – to taste
- Oil – 1 tbsp
Instructions:
- Pressure cook potatoes in enough water for 2 whistles. Peel the skin off and either cube them or crumble with your hands into big pieces and keep aside.
- Chop the onions finely. Cube capsicum and keep it ready.
- Heat a pan/wok with oil. Add mustard seeds and when they splutter, add urad dal and roast for 1 sec.
- Add onions and sauté till it turns translucent. Now add the capsicum and sauté for another minute till it softens.
- Add cubed potatoes, turmeric powder, red chili powder, salt and mix well.
- Cook over medium flame for 4-5 minutes, mixing in between till the raw smell of the spice powders go off and the vegetables get slightly roasted.
- Crush the kasuri methi between your palm and sprinkle over the curry. Mix well and take off stove.
- Serve hot with either rice or chapathis.
Notes:
- The kasuri methi, rends a wonderful flavor to the curry. If you do not have it just garnish with coriander leaves.
- You can add other vegetables as well such peas and carrots. Just make sure you parboil them as well before adding it to the curry.
