Learn how to make Potato Capsicum Masala Recipe
Green bell pepper sautéed in onion tomato gravy. The recipe goes well with rotis or parathas. This is very easy and healthy recipe to make on a weekday meal. This is one of my hubby’s favorite dish. I have not cooked capsicum a lot because I like its crunchiness. The soft potato and crunchy capsicum gives the dish a great flavour. To make the dish look colorful, you can add red and yellow bell pepper as well.
Prep Time- 10 minutes
Cook Time- 15 minutes
- 4 medium capsicums
- 2 medium potatoes
- 1 onion, finely sliced
- 1 tomato, finely sliced
- 1 teaspoon ginger garlic paste
- 1 green chilli
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon Asafoetida (hing)
- 1 teaspoon Garam Masala
- Salt to taste
How to make Potato Capsicum Masala
Step 1: Chop the capsicum and potatoes in cubes. Finely slice the onions, tomatoes and make ginger garlic paste.
Step 2: Heat oil in a pan, add cumin seeds, asafoetida and fenugreek seeds. When it splutters, add sliced onions, ginger garlic paste and cook until they turn golden brown.
Step 3: Add potatoes, turmeric powder, coriander powder, red chilli powder and salt to taste. Then add sliced tomatoes and mix well.
Step 4: Add capsicums and sprinkle garama masala over it and mix well.
Step 6: Cover the lid and cook it for 6-8 minutes till the vegetables are done. Then, take out the lid and cook for another 2-3 minutes so that the remaining water evaporates. Keep stirring.
Step 7: Turn off the flame and transfer the recipe in a serving bowl. Serve hot.