Potato Capsicum Curry Recipe is a dry curry or subji that goes perfectly well as a side dish with both rice and flat breads like chapathis or phulkas.
Both potato and capsicum happens to be one of my favorite combos among vegetables. I have used green bell peppers but feel free to add the colored ones to make it more eye catchy for the kids.
As it is very easy and simple to make, I prepare this curry in bulk and during the busy mornings it makes life easier.
I pack this for my kids by placing a big scoop of this subzi in the chapathis and rolling them. Its gets easy to pack and makes a mess free lunch or snack for them at school.
I have made this the North Indian way by adding some kasuri methi (dried fenugreek leaves) which lends a wonderful flavor to the curry. If you do not have it just use coriander leaves.
Feel free to add other vegetables too like peas, beans and carrots. Just make sure you parboil them as well before adding it to the curry.
Do check out other dry curry recipes like Baby Potato Sambal, Aloo Pepper Fry, Carrot Beans Poriyal, Kovakkai Curry and Potato Oil Roast that goes very well with both rice and rotis.
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Potato Capsicum Curry Recipe details below:
- 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
- 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.
PIC looks fab!
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
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.
Correctly explained. The key to bring out the taste in capsicum is to avaoid overcooking !
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 🙂
Thanks for this recipe. Made this for lunch today. the kids loved it.
Added Paneer, Garam Masala but skipped Mustard and Urad Dal. Tasted Yummy.
Happy to hear that you liked the curry Diane. Addition of paneer sounds yummy.
What is urad dal and where can it be purchased?
Urad dal is a lentil used for seasoning. It is available in all Indian grocery shops. If you are not able to get hold of it, just skip the ingredient.
Thanku radhika u r always on rescue I was searching the same u posted love u god bless and plz keep posting these daily based easy recipies for us
Hi Sidra! Glad it was really helpful to you. Thank you for stopping by.
Hello. Just cooked this dish and I loved it! I didnt use uraf dal and fenugreek leaves but it turned delicious!
Thank you for your recipe.
Hi Izabela! Thank you for trying and coming back to give a lovely feedback.
Hi. Should we add water when we allow it to cook for 4 to 5 mins?