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How to Make alu capsicum masala

This is a dry curry/subji and can be taken with rice or chapati or any bread. We can even use this for sandwich or chapati roll.


2 big potatoes
2 big tomatoes
2 big onions
1 capsicum or bell pepper
1 string curry leaves
1 string corriander leaves
1 tablespoon jeera
1 teaspoon zachia – i bought this in dhanaulti, uttaranchal , india in a eco park
1 green chilli slit
2 teaspoons chilli powder
2 teaspoons jeera powder
2 teaspoons corriander powder
2 tablespoons oil
salt as per taste
1 teaspoon turmeric

Boild potatoes in pressure cooker or microwave. Once cooled, remove the skin and cub into cubes or any shape if you are creative at that.
Add oil to pan or kadai. Add jeera and zachia, allow to splutter. Add curry leaves, turmeric, green chillies. Add onions and capsicum and bit of salt. Close the pan lid and allow to cook.
Once onions turn brown, add tomatoes and all powders. Close the lid and allow tomatoes to soften.
Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
Garnish with corriander leaves.


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