Potato Capsicum Curry

    45 minutes

    This is a dry vegetarian curry. It can be eaten as is with hot rice, or you can use it to stuff chapatis and sandwiches.

    32 people made this

    Serves: 4 

    • 2 large potatoes
    • 2 tablespoons oil
    • 1 tablespoon cumin seeds
    • 4 curry leaves
    • 1 teaspoon turmeric
    • 1 green chilli, slit
    • 2 large onions, chopped
    • 1 capsicum, chopped
    • 2 large tomatoes, chopped
    • 2 teaspoons chilli powder
    • 2 teaspoons cumin powder
    • 2 teaspoons corriander powder
    • 1 stalk corriander leaves
    • salt to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Boil potatoes. Once cooked and cooled, cut into cubes.
    2. Add oil to saucepan. Add cumin seeds and cook until they splutter. Add curry leaves, turmeric, green chilli. Add onions and capsicum and a bit of salt. Cover and cook on medium low.
    3. Once onions turn brown, add tomatoes and all powders. Cover and allow tomatoes to soften.
    4. Add cubed potatoes and more salt if necessary. Mix well and simmer until heated through.
    5. Garnish with coriander leaves.

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    Reviews in English (3)


    Hi santosh, i am veggie... sorry cant help on fish biryani... search for it and you can find for sure.. use the faceted or top text search  -  23 Feb 2011  (Review from Allrecipes India)


    I search for this recipe and yours appeared first. I made this today as potatoes were already boiled and looked for a good recipe. Wonderful and the smell speaks for it. But no doubt the quality of things still add more to the dish.  -  19 Sep 2012  (Review from Allrecipes India)


    I made aloo capsicum masala last week following your recipe and i must tell it turned out very tasty. My husband and kids loved it. Am making it again today. Thanks for sharing the recipe.  -  13 May 2014  (Review from Allrecipes India)