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.
For best results follow my detailed step-by-step photo instructions and tips.
½teaspoongingerminced or ¾ tsp ginger garlic paste
1green chillichopped or slit (skip for kids)
2largepotatoes(aloo) cubed to ¾ inch pieces
½cupcapsicum(bell peppers) chopped
½teaspoonkasuri methi(dried fenugreek leaves)
¼teaspoonamchur powderoptional
1Pinchturmeric
Salt as needed
¼ to ½teaspoonred chili powder
¼ to ½teaspoongaram masala powder
How to make the recipe
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.