- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: 4 People
- Calories: 1047 kcal
- Carbohydrate Content: 211.39 g
- Cholesterol Content: 0 mg
- Fat Content: 15.69 g
- Fiber Content: 28.8 g
- Protein Content: 29.32 g
- Saturated Fat Content: 2.696 g
- Serving Size: 1
- Sodium Content: 2530 mg
- Sugar Content: 54.8 g
- Trans Fat Content: 0.001 g
Aloo Capsicum is a delicious and easy recipe. Aloo (Potatoes) are ubiquitous ingredients in Indian Food. You can make a variety of dishes from aloo by mixing it with other vegetables and ingredients like capsicum, bhindi, cauliflower and more.
Aloo Capsicum is a North Indian recipe which is tasty and yummy. Aloo Capsicum is a medium spicy recipe. Potatoes and capsicum are cooked in onion-tomato based gravy with different Indian spices. This recipe requires fewer ingredients and can be ready instantly. Aloo Capsicum can serve with chapati, steamed rice. Let’s learn how to make easy Aloo Capsicum recipe with following easy instructions.
Ingredients of Aloo Capsicum Recipe
- Boiled Potatoes - 2
- Chopped capsicum - 3
- Finely chopped onion - 2
- Chopped tomatoes - 1
- Cashewnut - 2 Tablespoons
- Ginger paste - ½ Teaspoon
- Cumin seeds - ½ Tablespoon
- Garam masala powder - ½ Teaspoon
- Turmeric powder - ½ Teaspoon
- Dry coriander seeds - 1 Tablespoon
- Red chili powder - 1 Teaspoon
- Sugar - 1 Teaspoon
- Salt - 1 Teaspoon
- Water - ¼ Cup
How to Make Aloo Capsicum
Step 1: Collect tomatoes, cashew nuts, coriander seeds, and ginger and cumin seeds into mixture and grind it till it becomes a paste.
Step 2: Now, add 1 cup water to this paste and make a slightly thick puree of it.
Step 3: Now, in a frying pan add one tablespoon oil and then add chopped capsicum and salt and fry it for 5 minutes. After that remove the capsicum and keep it aside.
Step 4: Now, in the same pan add two tablespoon oil and add onion and fry it for 5 minutes or till it becomes golden brown.
Step 5: Then, add red chili powder, turmeric powder, and garam masala powder to it and mix it and cook for 2-3 minutes.
Step 6: Now, add previously made puree, sugar, and salt to it and cook it at the SLOW flame for 5-10 minute.
Step 7: Then after, add boiled potatoes and fried capsicum to it also add ½ cup water to it and again cook for 5-10 minutes.
Step 8: When the gravy becomes thick remove it from the flame and garnish it with coriander leaves and serve hot with butter roti.