May 13, 2013

Potato Capsicum Curry Recipe – Aloo Capsicum Subzi Recipe

Potato Capsicum Curry
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.

Spicy curry with Potato and Bell Peppers

Potato Capsicum Curry Recipe

Prep time: 5 mins  |  Cook time: 10 mins  |  Serves: 4
Cuisine: Indian  |  Category: Side Dish


  • 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


  1. 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.
  2. Chop the onions finely. Cube capsicum and keep it ready.
  3. Heat a pan/wok with oil. Add mustard seeds and when they splutter, add urad dal and roast for 1 sec.
  4. Add onions and sauté till it turns translucent. Now add the capsicum and sauté for another minute till it softens.
  5. Add cubed potatoes, turmeric powder, red chili powder, salt and mix well.
  6. 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.
  7. Crush the kasuri methi between your palm and sprinkle over the curry. Mix well and take off stove.
  8. Serve hot with either rice or chapathis.
Aloo Capsicum Subzi/Sabzi


  1. The kasuri methi, rends a wonderful flavor to the curry. If you do not have it just garnish with coriander leaves.
  2. 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.
Curry with potatoes and capsicum


  1. Good Day Radhika, Had this dish along with chapathi was dinner yesterday. Simple yet tasty. It is really hard to believe very few ingredients can bring out such taste to a dish.. it is all about combination isnt ?? Thank you

    1. Thank you very much for the feedback Priya. It is so simple and easy to make but still tastes super good with both rice and chapathis.

  2. Correctly explained. The key to bring out the taste in capsicum is to avaoid overcooking !

  3. Thanks a ton for this recipe. Exactly something I ve been looking for..with simple ingredients yet tasty good.
    Made this for lunch today...the kids loved it :)

  4. Thanks for this recipe. Made this for lunch today. the kids loved it.


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