Potato Capsicum is a popular, simple and tasty North Indian side dish served with rotis and chapathis.
Ingredients :
Potato : 2 pieces, cut & boiled
Capsicum : 2, cut into cubes
Onion : 1 big, cut into sliced
Ginger-garlic paste : 1tsp.
Tomato : 1 small, chopped
Kashmiri Red chilli powder : 1/2 tsp.
Turmeric powder :1/2 tsp.
Coriander powder : 1/2 tsp.
Salt as needed
2 teaspoon oil
For Tempering :
Bay leave : 1 or 2
Cumin seeds : 1/2 tsp.
Method :
In a kadai heat oil, add potatoes and salt, fry well. Keep aside.
In the same kadai add the tempering, when they splutter, then add the onions, fry till transparent. Next add just the capsicum, fry till they are 3/4 cooked.
Now add ginger-garlic paste, tomato, cook until tomato is mushy.
Finally add kashmiri red chilli powder, turmeric powder, coriander powder, salt, toss well with potato and capsicum.
Now add 1/2 cup warm water, wait for the consistancy of gravy thickens.
You can use different colours of capsicum so its looks colourful and more tasty.
Ingredients :
Potato : 2 pieces, cut & boiled
Capsicum : 2, cut into cubes
Onion : 1 big, cut into sliced
Ginger-garlic paste : 1tsp.
Tomato : 1 small, chopped
Kashmiri Red chilli powder : 1/2 tsp.
Turmeric powder :1/2 tsp.
Coriander powder : 1/2 tsp.
Salt as needed
2 teaspoon oil
For Tempering :
Bay leave : 1 or 2
Cumin seeds : 1/2 tsp.
Method :
In a kadai heat oil, add potatoes and salt, fry well. Keep aside.
In the same kadai add the tempering, when they splutter, then add the onions, fry till transparent. Next add just the capsicum, fry till they are 3/4 cooked.
Now add ginger-garlic paste, tomato, cook until tomato is mushy.
Finally add kashmiri red chilli powder, turmeric powder, coriander powder, salt, toss well with potato and capsicum.
Now add 1/2 cup warm water, wait for the consistancy of gravy thickens.
You can use different colours of capsicum so its looks colourful and more tasty.
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