ALOO / POTATO and CAPSICUM are one of the two main and popular vegetables with which we can make lot of delicious dishes. Today i am sharing with you a NORTH INDIAN curry prepared with potato and capsicum. This is a very simple, easy to prepare with a tasty gravy and spice powders. Goes best with roti, chapati or any biryani, pulao etc..
Preparation time : 20 min
Cooking time : 30 min
Serves 2-3
INGREDIENTS
1 large potato, boiled, peeled and cubed
3 capsicums,deseeded, cut into medium cubes
2 onions, sliced
1 sprig curry leaves
salt as per taste
3 tbsp oil+ 2 tbsp oil
1 tsp chilli powder
1/4 tsp haldi / turmeric powder
1 tsp garam masala
FOR THE PASTE
3 tomatoes
2 tbsp cashew nuts
7-8 garlic pods
3-4 greenchillies
1 tsp coriander seeds / dhaniyalu
1 tsp jeera / jeelakarra / cumin seeds
PREPARATION
- Boil the potato, peel it and cut into cubes.
- Fry the capsicum with 2 tbsp oil until they change the color. Keep it aside.
- Take a mixie jar, add the ingredients FOR THE PASTE one by one and grind into a fine paste.
COOKING METHOD
- Take a cooking pan and add 3 tbsp oil. Once the oil is hot add onions, curryleaves and fry them until they turn golden brown.
- Add the grinded masala paste and fry on medium heat until the raw smell of the paste goes away and oil will be seperated if it fries.
- Add the spices i.e., salt, chillipowder, turmeric powder and garam masala, mix well and fry for 5 min.
- Add the boiled potato pieces and fried capsicum pieces. Mix well so that the masala should be coated to all the vegetable pieces. Fry for 5 min.
- Add sufficient amount of water approx 1 glass water and cook until the gravy thickens.
- Serve hot with roti, chapathi, naan or any biryani, pulao of your choice.
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