Aloo Capsicum Curry is a quick-to-make curry that is perfect for weeknight dinners. Made with simple and basic ingredients, this curry can be served with rice or roti.
I am super excited to be back to blogging after a long and relaxing vacation. We traveled to India for the summer and on our way back stopped over in Dubai for a week. It was a super hectic yet a lot of fun summer trip.
Now we are back to routine and I have this simple Potato Bell Pepper Stir Fry/curry that is perfect for this time of the year. School is starting end of this week and soon I will be scrambling for quick recipes to make for weeknight dinners.
This recipe for Potato Capsicum curry is just perfect for that. Bell peppers are in full swing in our backyard garden and there is no better time than this to make this curry. The best part about this recipe is just how versatile it is.
This Aloo Capsicum Curry can be served with rice or roti. If I am serving this with roti / phulka , I add a simple dal to the meal like this simple Dali Thoy or Khatta Meetha (sweet and sour) whole Mung Dal .
Cooking the Potatoes -
When cooking this curry, I saute the potatoes twice. I saute the potatoes by themselves first to partially cook them. This way the potatoes do not become mushy when cooking along with the bell pepper. This takes an additional 10 minutes in the recipe but is totally worth it. If in a hurry, you can skip this step.
How much Bell Pepper to use -
If I am using store-bought bell peppers, I use just one as they are huge. If using our backyard bell pepper, I use a couple as they are much smaller. There is no set rule as to how much potato or bell pepper to use.
What kind of Potatoes to use -
I love using Russet potatoes to make any kind of stir fry / dry saute Curry. Russet potatoes hold their shape much better without getting mushy or powdery. I also like using baby potatoes at times when I have them available. Red potatoes also would work pretty well in the recipe.
This recipe is entirely vegan and gluten-free . Make sure that the spices are made in a gluten-free environment if you are sensitive to gluten. Leftover curry can be used as a stuffing for sandwiches the next day. So make a slightly bigger batch and use it the next day as a Lunch Box Sandwich .
Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - Easy
Ingredients to make Aloo Capsicum Curry - Serves 4
- Bell Pepper / Capsicum - 1 large or 2 small (chopped into 1 inch pieces)
- Potato - 3 large (chopped into 1-inch pieces)
- Cumin seeds - 1 tsp
- Turmeric powder - ½ tsp
- Red chili powder - 1 ½ teaspoon (adjust based on spice preference)
- Dhania Jeera Powder / Coriander Cumin Powder - 1 tsp
- Garam Masala - ½ tsp
- Kasuri methi - 1 tablespoon (optional)
- Salt - to taste
- Oil - 2 TBSP
Procedure to make Aloo Capsicum Curry -
Heat 1 tablespoon of oil in a wide pan and add the chopped potato cubes. Add a little salt when cooking so the potatoes can absorb some salt.
Fry the potato on low to medium heat until they are partially cooked and fried. This step helps in retaining the shape of the potato without getting mushed.
Remove the potatoes in a bowl and in the same pan, heat the remaining oil.
Add cumin seeds and let it crackle. Now add the chopped bell pepper/capsicum and cook it until they are slightly cooked. Cover the pan if needed to help speed up the process.
Now add the partially cooked potato cubes. Add the turmeric powder, red chili powder, dhania jeera powder, and garam masala, and mix well. Also, add the salt needed. Remember that we added a little salt when cooking the potatoes.
Mix well and let the curry cook until golden brown and aromatic (about 7-8 minutes). Make sure to stir the vegetable once in while taking care not to break them.
Just before turning off the flame, crush Kasuri methi and sprinkle it on the curry. This is optional, but the dried fenugreek leaves add a lot of flavor to the curry.
- Serve with rice or roti!
Other Side Dish Ideas
- Tirunelveli Sambhar - Nellai Sambhar
- Kothavarangai Poriyal - Cluster Beans Stir-Fry with Coconut
- Oven Roasted Cauliflower with Cumin and Cilantro
- Bindi Subzi | Okra Subzi | Bhindi Masala
Recipe
Ingredients
- ▢ 1 large Bell Pepper / Capsicum chopped into 1 inch pieces
- ▢ 3 large Potato chopped into 1 inch pieces
- ▢ 1 teaspoon Cumin seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 ½ teaspoon Red chili powder adjust based on spice preference
- ▢ 1 teaspoon Dhania Jeera Powder / Coriander Cumin Powder
- ▢ ½ teaspoon Garam Masala
- ▢ 1 tablespoon Kasuri methi optional
- ▢ Salt to taste
- ▢ 2 tablespoon Oil
Instructions
- Heat 1 tablespoon of oil in a wide pan and add the chopped potato cubes. Add a little salt when cooking so the potatoes can absorb some salt.
- Fry the potato on low to medium heat until they are partially cooked and fried. This step helps in retaining the shape of the potato without getting mushed.
- Remove the potatoes in a bowl and in the same pan, heat the remaining oil.
- Add cumin seeds and let it crackle. Now add the chopped bell pepper / capsicum and cook it until they are slightly cooked. Cover the pan if needed to help speed the process.
- Now add the partially cooked potato cubes. Add the turmeric powder, red chili powder, dhania jeera powder and garam masala and mix well. Also add the salt needed. Remember that we added a little salt when cooking the potatoes.
- Mix well and let the curry cook until golden brown and aromatic (about 7-8 minutes). Make sure to stir the vegetable once in while taking care not to break them.
- Just before turning off the flame, crush kasuri methi and sprinkle on the curry. This is optional, but the dried fenugreek leaves adds a lot of flavor to the curry.
- Serve with rice or roti!
Nutrition
More Vegetarian and vegan side dishes from all around the world
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Peerkangai Thogayal | Ridge Gourd Chutney
- Kathirikai Kara Curry | Brinjal Poriyal
Potato Bell Pepper Stir Fry
Ingredients
- 1 large Bell Pepper / Capsicum chopped into 1 inch pieces
- 3 large Potato chopped into 1 inch pieces
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder adjust based on spice preference
- 1 teaspoon Dhania Jeera Powder / Coriander Cumin Powder
- ½ teaspoon Garam Masala
- 1 tablespoon Kasuri methi optional
- Salt to taste
- 2 tablespoon Oil
Instructions
- Heat 1 tablespoon of oil in a wide pan and add the chopped potato cubes. Add a little salt when cooking so the potatoes can absorb some salt.
- Fry the potato on low to medium heat until they are partially cooked and fried. This step helps in retaining the shape of the potato without getting mushed.
- Remove the potatoes in a bowl and in the same pan, heat the remaining oil.
- Add cumin seeds and let it crackle. Now add the chopped bell pepper / capsicum and cook it until they are slightly cooked. Cover the pan if needed to help speed the process.
- Now add the partially cooked potato cubes. Add the turmeric powder, red chili powder, dhania jeera powder and garam masala and mix well. Also add the salt needed. Remember that we added a little salt when cooking the potatoes.
- Mix well and let the curry cook until golden brown and aromatic (about 7-8 minutes). Make sure to stir the vegetable once in while taking care not to break them.
- Just before turning off the flame, crush kasuri methi and sprinkle on the curry. This is optional, but the dried fenugreek leaves adds a lot of flavor to the curry.
- Serve with rice or roti!
