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Shilpa

Bell Pepper Potato Curry - Capsicum Aloo Peanut Sabzi

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Side Dish
Cuisine: India, Indian
Ingredients Method Notes

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)

Method
 

Prep
  1. Rinse the potatoes well. Second, cut them into 2 to 3 inch cubes.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.