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5 from 1 vote

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
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • 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.