This time I had to explore a bit since my mother-in-law brought coloured Capsicums from her sister’s house. Since I had to make a different variety of Sabji from it, I googled and found Aloo Capsicum Curry, whose photo attracted me. This was a good recipe from “Monsoon Spice” which I simply followed and with little alterations prepared it. At the same time my sister and her children gave a surprise visit to our house. I served them this new curry I made with Chapati and everyone liked its taste. Procedure may be lengthy, but after tasting I felt worth doing this recipe.
Here in this recipe, I used only 2 Tomatoes, as Monsoon Spice had added 3 Tomatoes. I thought, by adding 3 Tomatoes and Aamchur Powder may make the Curry too sour. Also coloured Capsicum has slight sour and sweet taste in it. So, it is better to taste a bit before adding Aamchur Powder to the Curry. You can prepare this Aloo Capsicum Curry in normal Green Capsicum also. I tried with red, orange and yellow capsicum. Using the Potato or Aloo as called in many of the Indian languages; enhances the dish with its filling character. We can serve this curry with any type of Indian breads like, Naan, Plain Paratha, Kulcha, Roti and Chapati.
Aloo Capsicum Curry Ingredients:
- Potato – 3 to 4 Medium size
- Bell Pepper or Capsicum – 3 Medium size (Green, Yellow, Red, Orange)
- Onion – 1 Medium size
- Tomato – 2 small size
- Green Chillies – 2 or 3
- Coriander Leaves – 1/2 Cup
- Cashew Nuts – 8 or 10
- Ginger Garlic Paste – 1 tsp
- Garam Masala Powder – 1 tsp
- Kitchen King Masala – 1/2 tsp
- Aamchur Powder or Dry Mango Powder – 1/4 tsp or Lemon Juice – 1 Tbsp
- Kasuri Methi or Dried Fenugreek Leaves – 1 Tbsp
- Sugar – 1 tsp
- Cumin Seeds or Jeera – 1 tsp
- Oil – 1 Tbsp
Preparation Time: 30 minutes
How to Make Aloo Capsicum Curry:
- Cook the Potatoes in cooker and peel. After it cools dice them into cubes.
2. Wash and cut the Capsicum into small cubes while discarding the seeds. Finely chop the Onions. Cut the tomatoes into medium size pieces. Keep everything ready.
3. Heat Oil in a pan; add Jeera, and allow it to splutter. Add the Onion pieces and sauté till it turns to golden brown, nearly for about 2 to 3 minutes. Switch off the flame and let it cool down slightly.
4. In a mixer jar put Chopped Tomatoes, Coriander Leaves, Green Chillies, Cashew nuts and half portion of the fried Onion; grind it into smooth paste without adding water.
5. Switch on the stove and continue to cook with other half portion of the sauteed onion for a minute. Then add the Ginger – Garlic Paste, Kasuri Methi (by rubbing the leaves between the palms) and cook till the raw smell of the Ginger – Garlic paste disappear.
6. Next add the ground paste from step 4, cook in medium flame for about 5 to 6 minutes or till the gravy turns thick and oil separates from the paste.
7. Then add Garam Masala, Kitchen King Masala, Aamchur Powder (If using Lemon Juice add at the end and mix) Sugar, Salt and mix well.
8. At this stage add 11/2 cup of water to the pan along with Cooked Potato cubes, chopped Capsicum and mix well. Reduce the heat and cook it covered for 5 to 6 minutes. Remove the lid and check in the middle, add water if needed and adjust the taste.
9. Do not overcook the Bell Pepper or Capsicum as it tastes good when it is half cooked. Garnish with Coriander Leaves.Serve Aloo Capsicum Curry with any variety of Indian Breads like Chapati, Phulka, Naan, Kulcha.