Capsicum Potato Masala is a simple combination of bell peppers and potatoes in a simple tomato onion gravy. Oil is tempered with cumin seeds and onion is fried. Couple of spices go in after which potatoes are cooked along with tomatoes. Finally chopped bell peppers are added and cooked till just soft.
Makes: around 4 Servings of Capsicum Potato Masala.
Green Bell Pepper 1 Large
Potato 1 Medium
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Cumin Seeds 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp
Method of preparation:
Wash thoroughly, remove stems, discard seeds and chop bell peppers into inch sized pieces.
Peel and chop potato into small cubes.
Peel and finely chop onion.
Wash and finely chop the tomatoes.
Clean, wash and roughly chop the cilantro leaves.
Heat oil in a pan on medium heat, add cumin seeds and chopped onion.
Fry the onion till it starts to brown around the edges.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add chopped tomato, chopped potato and salt.
Cook covered for around 5 minutes till potatoes are just soft.
Then stir in capsicum / bell pepper pieces and cook covered for a minute or two.
Make sure capsicum is cooked while still having a slight crunch to it.
Finally stir in garam masala and remove from heat.
Garnish with fresh cilantro and serve capsicum potato masala curry with flavored rice or roti.
Notes: Make sure not to overcook bell pepper.
Suggestions: If tomatoes are not juicy enough, add few splashes of water in between to avoid scorching. Increase the amount of tomatoes for more gravy consistency.
Variations: You can also add red or yellow bell peppers for different taste.
Other Names: Capsicum Potato Masala, Aloo Simla Mirch Masala Curry, Butta Pacchi Mirapakaya Bangala Dumpa Masala Kura.