Aloo Capsicum masala curry is a tasty and healthy curry for chapati or puri or even for rice.
Ingredients
2 small onions
3 tomatoes
1 green capsicum and 1/2 red capsicum
1 cup frozen green peas
3 green chilies
3 potatoes
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander cumin powder
1/2 tsp or more red chili powder
1/2 tsp amchur/dry mango powder
1/2 tsp garam masala powder
1 or 2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a few curry leaves
salt to taste1 tsp ghee (optional)
a handful of cilantro/coriander leaves
Preparation
Cut green chili lengthwise.
Cut onion into small pieces.
Dice the tomatoes.
Cut capsicum/bell pepper into 1 inch pieces.
Cut potato into 1 inch pieces, boil them and drain the water. Do not peel.
Chop cilantro finely.
Procedure
Place a thick bottom vessel on medium heat. Heat 1-2 tbsp of oil and when it is hot add chana dal, urad dal, mustard seeds, cumin seeds and curry leaves. When mustard seeds are spluttering add green chili and onion. Give a stir. Add a pinch of salt and ginger garlic paste. Fry until ginger garlic leaves the raw smell. Then add frozen green peas. Fry for a couple of minutes. Add tomatoes and give a stir. To this tomatoes add turmeric powder, coriander cumin powder, red chili powder and a cup of water. Mix it well and cook it covered until the tomatoes are soft. Add capsicum and give a good mix. Go ahead and add boiled potatoes also. Add salt and 2 cups of water. Let it cook for 5 more minutes. You may add more water for a loose consistency. After 5 minutes of cooking notice that every thing is cooked well. If you want you may cook for 2 more minutes. Add 1 tsp of ghee, cilantro and give a good mix. Serve it hot with chapati, puri or rice.
Please feel free to write your comments and suggestions below.
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2 small onions
3 tomatoes
1 green capsicum and 1/2 red capsicum
1 cup frozen green peas
3 green chilies
3 potatoes
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander cumin powder
1/2 tsp or more red chili powder
1/2 tsp amchur/dry mango powder
1/2 tsp garam masala powder
1 or 2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a few curry leaves
salt to taste1 tsp ghee (optional)
a handful of cilantro/coriander leaves
Preparation
Cut green chili lengthwise.
Cut onion into small pieces.
Dice the tomatoes.
Cut capsicum/bell pepper into 1 inch pieces.
Cut potato into 1 inch pieces, boil them and drain the water. Do not peel.
Chop cilantro finely.
Procedure
Place a thick bottom vessel on medium heat. Heat 1-2 tbsp of oil and when it is hot add chana dal, urad dal, mustard seeds, cumin seeds and curry leaves. When mustard seeds are spluttering add green chili and onion. Give a stir. Add a pinch of salt and ginger garlic paste. Fry until ginger garlic leaves the raw smell. Then add frozen green peas. Fry for a couple of minutes. Add tomatoes and give a stir. To this tomatoes add turmeric powder, coriander cumin powder, red chili powder and a cup of water. Mix it well and cook it covered until the tomatoes are soft. Add capsicum and give a good mix. Go ahead and add boiled potatoes also. Add salt and 2 cups of water. Let it cook for 5 more minutes. You may add more water for a loose consistency. After 5 minutes of cooking notice that every thing is cooked well. If you want you may cook for 2 more minutes. Add 1 tsp of ghee, cilantro and give a good mix. Serve it hot with chapati, puri or rice.
Please feel free to write your comments and suggestions below.
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