Potato Capsicum Curry Recipe – Aloo Capsicum Subzi Recipe
A dry curry or subji that goes perfectly well as a side dish with both rice or flat breads.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- Potato - 3 medium
- Capsicum - 1
- Onion – 1
- Red chili powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Kasuri methi – 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.