Easy aloo capsicum stir fry made with potatoes, onions, bell peppers & spices. Serve this potato capsicum with rice, roti or even as a stuffing to make sandwiches and wraps.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Side
- Cuisine: North Indian
Ingredients
- 1 ½ teaspoons oil
- ½ teaspoon cumin seeds
- 1 large onion (chopped or sliced)
- ½ teaspoon ginger (minced or ¾ tsp ginger garlic paste)
- 1 green chilli (chopped or slit (skip for kids))
- 2 large potatoes ((aloo) cubed to ¾ inch pieces)
- ½ cup capsicum ((bell peppers) chopped)
- ½ teaspoon kasuri methi ((dried fenugreek leaves))
- ¼ teaspoon amchur powder (optional)
- 1 Pinch turmeric
- Salt (as needed)
- ¼ to ½ teaspoon red chili powder
- ¼ to ½ teaspoon garam masala powder
Method
- Wash and peel potatoes. Cube them to ¾ inch size and keep them immersed in a bowl of water.
- Add oil to a hot pan. When the oil turns hot add cumin seeds & fry them till they begin to splutter. Next add in onions and green chilies. Fry until transparent stirring often.
- Then add ginger and fry till a nice smell begins to come out. Drain the water from potatoes and add them to the pan. Saute for 2 minutes. Cook covered on a low to medium heat until fork tender or soft. If needed sprinkle little water while cooking.
- Lastly add capsicum, kasuri methi, turmeric, red chili powder, garam masala and then salt as needed. Stir well and fry until the capsicum is done yet crunchy.
- Adjust salt and chilli powder if needed. Serve aloo capsicum with rice, bread or roti. Sprinkle some lemon juice if you desire.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.