Aloo Capsicum | Potato Pepper Stir Fry

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Aloo Capsicum

Aloo Capsicum Sabzi is a simple Dry Side dish where the  elegant flavors, spices and vegetables marry each other to make it comforting combination!

Its just a misconception that Indian Food is loaded with spices, ginger and garlic. And its HOT!! Indian curries- sometimes referred to as Sabzi’s when they are dry and referred to as Curries when they are semi dry or wet . All spice blends are not Curry Powder !! They all have specific names 🙂 There is an art to play around with spices and it does require a bit of understanding and control on pairing them.

This recipe for dry Aloo Capsicum or call it Potato Pepper Stir Fry requires very minimal spices for this combo of vegetables, yet they taste just simple, appetising and comforting.

Aloo Capsicum

Why the name Aloo Capsicum? Aloo mean Potatoes and Capsicum means Peppers. Now the next question is – Can I used mixed peppers in this recipe? Well I would say ‘No’ , as the flavors of Green Peppers marry Potatoes beautifully in this recipe and I will not say that the colorful peppers would render the same flavors to this sabzi.

During my childhood days, I used to watch my mum cook one new sabzi for my dad to work. It had to a dry sabzi to accompany the phulka’s, as my dad had to carry it by the Mumbai local trains and the sabzi had to be intact until he reached work. One of those day’s when my mum packed this dry sabzi for dad, I remember tasting the remaining sabzi reluctantly.. But it was amazing!! That combo of Potato and Pepper is just simple but works like a successful marriage of flavors with just basic spices!

Aloo Capsicum

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Aloo Capsicum

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Serves 4 | Time taken : 40 Min

Aloo Capsicum

5 Medium Sized Potatoes
3 Large Green Peppers ( Capsicum )
4 Tblsp Oil
1 Tsp Cumin Seeds
11/2 Tsp Turmeric Powder
1/2 -3/4 Tsp Chilli Powder (add more to make it spicier)
1/4 Tsp Asafoetida
1 Tsp Garam Masala
3/4 Tsp Coriander Powder
Salt to taste

Wash, Peel and cut the potatoes into strips. Core the seeds of the pepper and cut them into long strips.
Heat oil in a Deep Pan, add cumin seeds. Once they splutter add  asafoetida and the potatoes.
Saute them until they are half cooked and begin to crisp around the edges. Add a few sprinkles of water, if you feel the potatoes are getting stuck to the bottom of the pan.
Add the Peppers, Turmeric Powder, Chilli Powder 1/2 the portion of salt and give it a good stir. Place the lid and allow them cook for 4-5 minutes. Remember to check in between so that the vegetables do not get mushy.
Remove the lid, add coriander powder, garam masala and the remaining salt and stir well. Saute for another 2-3 minutes and serve them hot along with phulka’s.

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Comments (1)

  • Gorgeous pics..This is something my Mom makes with paratha but without hing. I will try adding that next time.


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