aloo capsicum curry

Aloo capsicum curry recipe with step by step photos – a delicious semi gravy recipe of capsicum (green bell peppers) and potatoes in an onion-tomato base. Vegan and gluten-free.

Here is a simple homely Punjabi recipe, I make with potatoes and capsicum to go with rotis or chapatis. The recipe also goes well in a tiffin box. This is not a spicy gravy. For a spicier taste, you can increase the red chili powder and garam masala powder.

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Aloo capsicum curry

To save time, I have sauteed the potatoes in oil. You can also boil them first or you can also cook the potatoes along with the capsicum. For some crunch, I add cashews but you can skip them.

Another recipe I make with capsicum and potato is this dry sabzi of Aloo shimla mirch ki sabji. for more delicious capsicum recipes, you can check this collection of 25 Capsicum recipes.

You can serve this potato capsicum curry With Indian flatbreads like roti or paratha. It also goes well as a side dish with dal-rice.

How to make aloo capsicum curry

1. First rinse and chop all the veggies.

  • Finely chop 1 medium onion. About 1/3 cup finely chopped onions.
  • Finely chop 1 large tomato. You will need about 1/2 cup finely chopped tomatoes.
  • Peel & chop 3 medium potatoes in small cubes. About 1.25 to 1.5 small potato cubes.
  • Remove the seeds & chop 3 medium-sized capsicums (bell pepper).

chopped potatoes and capsicum

2. Heat 2 to 3 tbsp oil in a pan. Add 10 to 12 cashews.

10 to 12 cashews in oil

3. Saute and stir on a low to medium flame.

sauteing the cashews

4. Saute till the cashews turn golden. once the cashews turn golden, remove with a slotted spoon and drain them on a kitchen paper towel.

golden brown cashews

5. in the same oil, add the chopped potato cubes.

chopped potato cubes in oil

6. Stir and saute the potatoes on a low to medium flame.

saute the potatoes

7. Saute till the potatoes become light golden or golden and crisp at the edges. Do chop the potatoes in small cubes as then they get cooked quickly.

saute the potatoes

8. Remove with a slotted spoon and drain them on a kitchen paper towel.

potatoes drained on kitchen paper towel

Making aloo capsicum curry

9. Now in the same oil, add the chopped onion.

chopped onion in oil

10. On a medium flame begin to saute the onions.

sauteing the onions

11. Saute the onions till they turn translucent.

sauteing the onions in oil

12. Now add 1 tsp ginger-garlic paste. About ½ inch ginger and 3 to 4 medium garlic cloves, crushed in a mortar pestle.

add 1 tsp ginger-garlic paste

13. Saute till the raw aroma of ginger-garlic goes away.

sauteing the ginger-garlic paste

14. Then add the chopped tomatoes and green chilies.

add the chopped tomatoes and green chilies

15. On a medium flame saute the tomatoes.

sauteing the tomatoes

16. Saute till the tomatoes become pulpy and soft. You should also see oil releasing from the sides of the masala.

sauteing the tomatoes

17. Next add the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder & ½ tsp coriander powder.

adding spice powders

18. Mix the spices very well with the onion-tomato masala. At this step, you can also add 1 tbsp malai and mix well with the rest of the masala.

cooking masala paste

19. Now add the chopped capsicum.

add the chopped capsicum

20. Mix again well.

cooking capsicum

21. Add ½ to ⅔ cup water. Add water as required. First, I added ½ cup water and later added 1/3 cup more water.

adding water to cook capsicum

22. Season with salt as per taste. stir again.

adding salt

23. Cover the pan with a lid and simmer on a low flame till the capsicum is cooked. Check the capsicum while they are being cooked for a couple of times. In case the water dries up, you can add some more water.

cooking capsicum curry

24. If you want you can half cook the capsicum for a slight crunch. I usually cook them completely. The capsicum gravy will also thicken by the time the capsicum is cooked.

making aloo capsicum curry

25. Now add the potatoes and ¼ tsp garam masala powder. Mix the aloo capsicum curry well.

adding aloo to capsicum curry

26. Next add cashews. If you want you can even keep a few cashews and potatoes aside and then garnish with them.

adding cashews to aloo capsicum curry

27. Garnish with chopped coriander leaves and Serve aloo capsicum curry with rotis or phulkas. it also tastes good with parathas. You can also serve this potato capsicum gravy as a side dish with dal-rice. For more delicious potato recipes, you can check this link -> Potato recipes.

aloo capsicum curry, aloo capsicum gravy
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Aloo Capsicum Curry

5 from 3 votes
Punjabi style potato capsicum gravy made in an onion-tomato base.
aloo capsicum curry recipe, potato capsicum recipe, aloo capsicum gravy
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 3 medium capsicum or 1 cup chopped capsicum (bell pepper)
  • 6 small potatoes or 3 medium potaotes or 1.25 to 1.5 cups small potato cubes
  • 10 to 12 cashews - optional

for the onion-tomato masala

  • 2 to 3 tablespoon oil
  • 1 medium onion, finely chopped or 1/3 cup finely chopped onion
  • 1 teaspoon ginger-garlic paste or ½ inch ginger + 3 to 4 medium garlic - crushed in a mortar-pestle
  • 1 large tomato, finely chopped or minced or ½ cup finely chopped tomatoes
  • 1 green chili - chopped
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ to ⅔ cup water
  • ¼ to ½ teaspoon garam masala powder
  • 1 to 2 tablespoon chopped coriander leaves for garnish (cilantro leaves)
  • salt as required

Instructions

preparation

  • First rinse and chop all the veggies.
  • Finely chop 1 medium onion. About 1/2 cup finely chopped onions.
  • Finely chop 1 large tomato. You will need about 1/2 cup finely chopped tomatoes.
  • Peel & chop 3 medium potatoes in small cubes. About 1.25 to 1.5 cups small potato cubes.
  • Remove the seeds & chop 3 medium sized capsicum.
  • Heat 2 to 3 tbsp oil in a pan. Add 10 to 12 cashews.
  • Saute and stir on a low to medium flame till the cashews turn golden.
  • Once the cashews turn golden, remove them with a slotted spoon and drain on kitchen paper towel.
  • In the same oil, add the chopped potato cubes.
  • Stir and saute the potatoes on a low to medium flame till the potatoes become light golden.
  • Remove with a slotted spoon and drain them on kitchen paper towel.

making aloo capsicum curry

  • Now in the same oil, add the chopped onion.
  • On a medium flame begin to saute the onions till they turn translucent.
  • Now add 1 tsp ginger-garlic paste.
  • Saute till the raw aroma of ginger-garlic goes away.
  • Then add the chopped tomatoes and green chilies.
  • On a medium flame saute the tomatoes, till the tomatoes become pulpy and soft. You should also see oil releasing from the sides of the masala.
  • Next add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp red chili powder & 1/2 tsp coriander powder.
  • Mix the spices very well with the onion-tomato masala. At this step you can also add 1 tbsp malai and mix well with the rest of the masala.
  • Now add the chopped capsicum. Mix again well.
  • Add 1/2 to 2/3 cup water. Add water as required. First I added 1/2 cup water and later added 1/3 cup more water.
  • Season with salt as per taste. Stir again.
  • Cover the pan with a lid and simmer on a low flame till the capsicum is cooked. Do check a couple of times when the capsicum is cooking.
  • If you want you can half cook the capsicum for a slight crunch. I usually cook them completely. The gravy will also thicken by the time the capsicum is cooked.
  • Now add the potatoes and 1/4 tsp garam masala powder. Mix the capsicum potato curry well.
  • Next add cashews. If you want you can even keep a few cashews and potatoes aside and then garnish with them.
  • Garnish with chopped coriander leaves and serve aloo capsicum curry with rotis or phulkas. It also taste good with parathas.

Notes

  • For a spicier taste in this capsicum potato curry, you can increase the red chili powder and garam masala powder.
  • This recipe can be doubled or tripled.

Nutrition Info (approximate values)

Nutrition Facts
Aloo Capsicum Curry
Amount Per Serving
Calories 287 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 862mg37%
Potassium 1271mg36%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
Vitamin A 880IU18%
Vitamin C 130.1mg158%
Calcium 88mg9%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. How do you check if capsicum is cooked all the way through?lovely pics!5 stars

    • check with the spatula or spoon as the capsicum should be soft and can be pressed or crushed easily.

  2. I made it tonight and it tasted wonderful.
    Thanks a lot for the recipe?5 stars

    • welcome aurore. thanks for the feedback on the recipe. nice to know.

  3. Great recipe and great clicks as usual. Will this dish be ok to be packed for lunch or this should be consumed immediately.
    Regards5 stars

    • thanks bhawna. you can pack this aloo capsicum masala for lunch.

  4. Very easy yet yummy n tasty…Thanks for such delicious recipes.

    • Welcome Gauri

  5. Very easy… Love it

    • thankyou madhumita 🙂

  6. nice ?

  7. ??

  8. I like it