Aloo Capsicum Recipe | Dry Aloo Capsicum

Aloo capsicum recipe is easy-to-make, light yet tastes delicious. It is prepared with capsicum, potato, tomato, and a blend of a few common Indian spices. A perfect regular side dish that can be made within 30 minutes.

To make this aloo capsicum recipe, besides capsicum, potato, and tomato you need a few common Indian spices. It is a dry sabzi. Since no extra water has been used in this. To get the best taste, it is important to make sure the capsicum should not be cooked too much.

I make this dry aloo capsicum sabzi very often. Just wondering why it took me so long to post this. I used to saute the onions and potatoes simultaneously in this. However, the potatoes can be fried separately. But this step makes the cooking process easier and adds a beautiful taste to the potatoes. Adjust the spices as per your tastebuds.

Serve this recipe as a side dish to roti or paratha or with steamed rice and dal.

You may also like these

• Aloo Matar Gravy
• Dhaba Style Aloo Methi ki Sabzi
• Pumpkin Green Peas Curry
• Arhar Dal Palak

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Recipe

Aloo Capsicum Recipe | Dry Aloo Capsicum

Aloo capsicum recipe is easy-to-make, light yet tastes delicious. It is prepared with capsicum, potato, tomato and a blend of a few common Indian spices. A perfect regular side dish which can be made within 30 minutes.

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Course: Lunch, Sides

Cuisine: Indian

Keyword: Aloo capsicum recipe, Dry aloo capsicum, Shimla mirch ki sukhi sabzi

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories:

Author: Geetanjali

Ingredients

• 2 potatoes peeled, washed and cut into cubes
• 2 capsicum washed and cut into cubes
• 1 finely chopped onion large size
• 1 tablespoon ginger-garlic paste
• 1 chopped tomato large size
• 1 slit green chili
• 1 bay leaf
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi
• 1 teaspoon garam masala powder
• salt to taste
• 3 tablespoon oil
• 3-4 tablespoon finely chopped coriander leaves fresh

Instructions

• Heat oil in a pan. Add cumin seeds.
• Once cumin seeds start to splutter add bay leaf and finely chopped onion and potato cubes.
• Saute for 2 minutes continuously over medium flame. Then cover and cook for 2 minutes more or until onion turns golden. Saute in between.
• Once done add turmeric powder, red chili powder, and ginger-garlic paste. Again saute for 2 minutes. 
• Add chopped tomato, green chili, salt, cumin powder, coriander powder, garam masala powder, and kasuri methi. Saute for 1-2 minutes.
• Add capsicum. Stir to mix. Cover and cook until the potatoes cooked. The capsicum should not be cooked too much. 
• Add finely chopped coriander leaves Mix well. 
• Remove from stove. Aloo capsicum recipe is ready to serve. Serve hot.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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