Yield / Serves
3 capsicum diced
3 medium size potatoes par boil
1/2 teaspoon cumin seeds
A pinch asaefotida
Salt to taste
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
4 tablespoons cooking oil
Some fresh chopped coriander leaves
Heat oil crackle cumin seeds, asaefotida, coriander powder and turmeric powder. When see
When seeds stop crackling. Mix all the spices well and add par boiled potatoes. Cover the lid n cook for 2minutes on low flame. (Do not add water)
Add capsicums and mix it well. Add salt, red chilli powder and garam masala powder. Mix gently, cover the lid n cook it on low flame.
Add coriander leaves n mix it. Switch off the flame. Capsicum Potato Curry is ready to serve. Serve this hot with Dal rice, roti, naan or chapati.
This is less gravy recipe. You can also paste of a 1 onion n 1 tomato and ginger garlic after crackling seeds.
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