Both are my husband's favorite items - aloo (potato) and capsicum. So thought of making a side dish for chapathi combining these two ingredients. It was quick and tasty too...went well with chapathi.
Ingredients
Potato - 2 medium, boiled, peeled and cubed
Capsicum - 1 medium, cut into chunk size pieces
Onion - 1 medium, chopped
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp ( as per your tolerance)
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Grind to a smooth paste
Green chilly - 2
Ginger - 1/2 inch piece
Garlic - 2 cloves
Coriander seeds - 1 tsp
Broken cashewnuts - 2 tbsp
Tomato - 1 medium
Method
1. Grind the ingredients mentioned in "Grind to a smooth paste" in small jar of the mixer till you get a smooth paste.
2. Heat oil in a kadai. Saute the capsicum pieces till they are slightly fried. Drain them and keep aside
3. In remaining oil, sizzle the cumin seeds. Saute the finely chopped onion till they turn transparent. Add the masala powders (turmeric, chilly and garam) and saute till oil starts leaving.
4. Add the masala paste and saute till raw smell is gone. Cook till oil starts leaving. Now add the boiled potatoes and lightly fried capsicum pieces. Let them get cooked in the masala for atleast 5-6 minutes. If the gravy is too thick, add some water. Cook till it reaches a thick consistency. Serve hot with chapathis.
Ingredients
Potato - 2 medium, boiled, peeled and cubed
Capsicum - 1 medium, cut into chunk size pieces
Onion - 1 medium, chopped
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp ( as per your tolerance)
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Grind to a smooth paste
Green chilly - 2
Ginger - 1/2 inch piece
Garlic - 2 cloves
Coriander seeds - 1 tsp
Broken cashewnuts - 2 tbsp
Tomato - 1 medium
Method
1. Grind the ingredients mentioned in "Grind to a smooth paste" in small jar of the mixer till you get a smooth paste.
2. Heat oil in a kadai. Saute the capsicum pieces till they are slightly fried. Drain them and keep aside
3. In remaining oil, sizzle the cumin seeds. Saute the finely chopped onion till they turn transparent. Add the masala powders (turmeric, chilly and garam) and saute till oil starts leaving.
4. Add the masala paste and saute till raw smell is gone. Cook till oil starts leaving. Now add the boiled potatoes and lightly fried capsicum pieces. Let them get cooked in the masala for atleast 5-6 minutes. If the gravy is too thick, add some water. Cook till it reaches a thick consistency. Serve hot with chapathis.
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