Bell Pepper Potato Curry – Capsicum Aloo Peanut Sabzi

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This Bell Pepper Potato Curry – Capsicum Aloo Peanut Sabzi is simple to cook up and so delicious. An ultra simple Indian recipe that yields the most desirable potatoes with lots of crisp, intermixed with fabulous fruity bell peppers. Moreover, the peanuts add crunchy bits that make it even more delish.

Bell Pepper Potato Curry - Capsicum Aloo Peanut Sabzi

What ingredients do I need to make Bell Pepper Potato Curry – Capsicum Aloo Peanut Sabzi?

Oil of choice, 1 large yukon gold potato, cumin seeds, onions, ginger garlic paste, Kashmiri Red Chili powder, ground turmeric, ground coriander, garam masala, tomato puree, salt, bell pepper, roasted and salted peanuts, and chopped cilantro.

How do I make this recipe?

Prep –


First, rinse the potatoes well. Second, cut them into 2 to 3 inch cubes.

Next rinse and chop the bell peppers to one inch pieces. Further, mince or grate the onions and puree the tomatoes. Finally, chop the cilantro finely and set aside.

Cook-

First, when you are ready to cook in a heavy bottom pan, add oil over medium heat. Second add in the chopped potatoes and let them saute for 4 to 5 minutes. Stir once or twice so that they don’t stick to the pan. Further in about 5 minutes cover the pan and let the potatoes cook for another 5 minutes covered. Next open the lid and let them turn golden for another 3 to 4 minutes. Stir once in between. This will take around 10 to 15 minutes. Further, once the potatoes are golden remove them from the pan and set them aside.

Then in the same pan use the left over oil and on medium heat add in cumin seeds. When the cumin seeds splutter, add in the chopped onions and ginger garlic paste. Stir. Once the onions turn golden in about a minute to 2 minutes add in ground spices (Kashmiri chili powder, ground turmeric, ground coriander, and garam masala). Stir well. Further add in pureed tomatoes and salt.

Again stir well. Next cover the pan for about 3 to 4 minutes until tomatoes are cooked on medium heat. Open the lid, add in bell peppers and stir. Look the bell peppers on low heat for 4 to 5 minutes until they soften. Next add in potatoes and stir well. Let them cook in the spices on low heat for about 2 minutes.

Finally top off with crushed peanuts and chopped cilantro and stir. Turn off heat and transfer to a serving bowl. Serve with naan, roti, or rice.

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Moreover, try some of our other recipes

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Also try some of our  Instant Pot  recipes.

Bell Pepper Potato Curry – Capsicum Aloo Peanut Sabzi

Shilpa
This Bell Pepper Potato Curry – Capsicum Aloo Peanut Sabzi is simple to cook up and so delicious. An ultra simple Indian recipe that yields the most desirable potatoes with lots of crisp, intermixed with fabulous fruity bell peppers. Moreover, the peanuts add crunchy bits that make it even more delish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine India, Indian
Servings 3

Ingredients
  

  • 4 tbsp oil of choice
  • 1 potato, large yukon gold (365 grams) (2 cups chopped)
  • 1/2 bell pepper (150 grams) ( 1 cup chopped)
  • 1/2 cup peanuts (roasted and salted) (I used planters)
  • 1 tsp cumin seeds         (jeera)
  • 1/2 onion (1/2 cup minced)
  • 1 tsp ginger garlic paste 
  • 2 tsp kashmiri chili powder    (cayenne pepper)
  • 1/2 tsp ground turmeric          (haldi)
  • 1 tsp ground coriander        (dhaniya powder)
  • 1/2 tsp garam masala
  • 3/4 cup tomato puree ( 1 large tomato pureed)
  • 1 tsp salt
  • 1/4 cup cilantro, fresh (finely chopped)

Instructions
 

Prep

  • Rinse the potatoes well. Second, cut them into 2 to 3 inch cubes.
  • Rinse and chop the bell peppers to one inch pieces. Further, mince or grate the onions and puree the tomatoes. Finally, chop the cilantro finely and set aside. 

Cook

  • When you are ready to cook in a heavy bottom pan, add oil over medium heat. Add in the chopped potatoes and let them saute for 4 to 5 minutes. Stir once or twice so that they dont stick to the pan. Further in about 5 minutes cover the pan and let the potatoes cook for another 5 minutes covered. Next open the lid and let them turn golden for another 3 to 4 minutes. Stir once in between. This will take around 10 to 15 minutes. Further, once the potatoes are golden remove them from the pan and set them aside.
  • Then in the same pan use the left over oil and on medium heat add in cumin seeds. When the cumin seeds splutter, add in the minced onions and ginger garlic paste. Stir.
  • Once the onions turn golden in about a minute to 2 minutes add in ground spices (Kashmiri chili powder, ground turmeric, ground coriander, and garam masala). Stir well. Further add in pureed tomatoes and salt.
  • Again stir well. Next cover the pan for about 3 to 4 minutes until tomatoes are cooked on medium heat. Open the lid, add in bell peppers and stir. Cook the bell peppers on low heat for 4 to 5 minutes until they soften. Next add in potatoes and stir well. Let them cook in the spices on low heat for about 2 minutes.
  • Finally top off with crushed peanuts and chopped cilantro and stir. Turn off heat and transfer to a serving bowl. Serve with naan, roti, or rice.

Notes

I used planters salted and roasted peanuts to save time. You can dry roast raw peanuts as well.
Keyword Aloo Capsicum, Aloo Simla Mirch Ki Sabzi, Bell pepper Potato, Capsicum Aloo Peanut, Potatoes and Bell Pepper Stir Fry, Shimla Mirch Aloo, Stir Fry Aloo Capsicum
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