Aloo Capsicum Curry :
Aloo and capsicum are two main ingredients of Indian cooking and make many delicious dishes and curries. Aloo capsicum is one such North Indian curry, which is not just easy to prepare but very palatable too. Learn how to make it using simple Indian curry spices with this easy recipe.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
| 2 medium Potatoes, boiled, peeled and cubed |
| 3 medium Capsicums |
| 2 medium Onions, chopped |
| 1 medium Tomato, chopped |
| 2 tablespoons Cashew Nuts |
| 1/2 teaspoon Ginger, grated |
| 3-4 cloves Garlic |
| 1 teaspoon Dry Coriander Seeds |
| 1/4 teaspoon Cumin Seeds |
| 1/4 teaspoon Garam Masala Powder |
| 1 teaspoon Red Chilli Powder (lal mirch) |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 2½ tablespoons Cooking Oil |
| 1 teaspoon Sugar, optional |
| 1/2 cup Water |
| Salt |
Directions:
1. Take a tomato, cashew nuts, ginger, garlic, coriander seeds, and cumin seeds in a mixer jar to prepare the puree.
2. Grind them with 1/4 cup water and make a puree.
3. Take a kadai and heat 1 tablespoon oil. Add chopped capsicum, sprinkle salt over it, and sauté on medium heat for 3-4 minutes. Transfer to a plate and keep aside.
4. Add the remaining 1½ tablespoons oil in the same kadai and sauté chopped onion until it turns light brown. Add red chili powder, turmeric powder, and garam masala, and mix well.
5. Add puree (prepared in step 1), salt, and sugar; cook on low to medium heat until oil starts to separate from it (It will take around 5-6 minutes).
6. Add boiled and cubed potatoes and cooked capsicum, stir, and mix well.
7. Add 1/2 cup water and let mixture cook over medium flame.
8. Cook for 3-4 minutes or until gravy turns thick. Turn off the heat and transfer aloo and capsicum curry to a serving bowl.
Tips and Variations:
- Add 2 chopped green chilies while making a puree in step 1 to make a spicy curry.
- If you want to serve this spicy and delicious curry at a party, then prepare it 2-3 hours in advance. This setting time will allow all flavors of spices to come out and mingle with each other, giving it a unique aromatic taste.
- Add 1 teaspoon of kasuri methi (dry fenugreek leaves) to give it a Punjabi touch.
Taste: This capsicum aloo curry tastes spicy and mildly tangy and has a nice gravy texture.
Serving Ideas: It can be served with tandoori roti, chapati, butter naan, or steamed rice for lunch or dinner.