Nov 26, 2011

Aloo Capsicum

Aloo Capsicum

A popular North Indian dish. Best combo with Rotis / Rice !!!!

Serves: 3

You will need

2 teaspoons oil
1/2 teaspoon jeera (cumin seeds)
1 capsicum, remove seeds and cut into cubes
1/2 teaspoon red chilli powder (1/2 teaspoon Kashmiri red chilli powder or 3/4 teaspoon normal red chilli powder)
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon amchur powder (dried mango powder)
2 tablespoons water
3 potatoes, cut into cubes and boil separately
1/2 teaspoon salt
1 teaspoon chopped coriander leaves


Dilute red chilli powder, coriander powder, turmeric powder and amchur powder in 2 tablespoons water (spice mix). Keep aside.

Separately boil potato cubes (or pressure cooker method - Pressure cook with 100 ml (1/2 cup) water, 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Cook for 3 whistles on high heat. Switch off the heat. Allow the cooker to cool naturally. Reserve stock ( 1/4 cup /50 ml).

In a wide pan, heat oil. Add jeera and fry on a low heat for 1 minutes or until fragrant.

Add capsicum pieces and stir well for 3 - 4 minutes on a low to medium eat.

Add diluted spice mix and stir well for 2 - 3 minutes or until the water dries up.

Add boiled potato cubes, reserved 1/4 cup stock and adjust salt to taste. Mix all the ingredients well.

Cover with a tight lid and cook on a low to medium heat for 10 minutes or until the gravy thickens and potatoes and capsicum well combined with all the spices.

Sprinkle chopped coriander leaves. Serve hot with Rotis / Rice.

No comments: