This is another simple vegetable curry recipe using South Indian masala which goes well with both rice and chapati. This curry can be used to prepare chapati rolls also.Just place 3 tbsp of this subji on chapati, roll it and serve or pack it in your lunch box. It is easy to carry and also very filling and satisfying. Today we will learn how to prepare aloo capsicum sabji following this simple recipe.
How to make Capsicum Potato Curry
Prep time - under 10 mins
Cook time - under 20 mins
Serves - 3-4
Onion -3/4 cup (cut lengthwise)
Potato -1/2 cup
Capsicum -2 cups
Turmeric Powder - a pinch
Chilli powder - 1/2 - 3/4 tsp
Salt as needed
Coriander seeds -1 1/2 tbsp
Red chillies -3
Bengal gram/channa dal -1 tbsp
Heat 1/2 tsp of oil and fry coriander seeds, red chillies and channa dal until dal turns golden brown. Powder it coarsely and keep it aside. This is the Curry podi or masala.
For the seasoning
Oil - 1 tbsp
Cumin/ jeera seeds - 3/4 tsp
Cut potatoes, onions and capsicum lengthwise.
Heat oil in a kadai or pan, add jeera seeds, when it sizzles, add onion and saute until onions turn golden brown.
Add potatoes, turmeric powder and cook covered until potatoes are half done. Sprinkle water if needed and stir in between.
Then add capsicum, chilli powder, 2 tbsp of curry podi, salt needed and cook covered on medium flame until capsicums are soft. You have to stir in between for even cooking.
If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on GooglePlus to keep up to date with Padhuskitchen.