24 August, 2016
Capsicum and Potato Fry
Preparation time – 10 mins
Cooking time – 15 mins
Recipe type – side dish
Serve – 2-3
Measurement cup used 1 cup = 240 ml
Capsicum / shimlamirch/ green bell pepper – 2 medium size
Potato – 2-3 medium size
Cumin / jeera – ½ tsp
Mustard seeds – ½ tsp
Green chili – 1 chopped
Garlic – 3-4, crushed or grated
Red chili powder – ¼ tsp (as per taste)
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1/4 tsp
Salt – as per taste
Oil – 2 tbsp
Take potato and capsicum rinse well under tab water. Peel the potato and cut into small cubes, again rinse under tab water, drain compeletly and set aside. Cut capsicum from the middle then discard seeds and white part. Cut into small cubes.
Heat oil in kadai. Add cumin and mustard seeds, allow them to crackle nicely.
Add chopped green chili and grated or mashed garlic, just fry for 2-3 seconds. Do not make them brown.
Now add potato cubes, stir nicely. Cover it up with lid and turn the flame at medium. Cook potato at medium flame for 2-3 minutes.
Now open the lid and add capsicum cubes. Cook for 2-3 minutes at medium without using lid. (capsicum takes very less time to cook so do not use lid otherwise it will change its color.
After 2-3 minutes add red chili, turmeric, coriander, garam masala powder and salt, stir very well. Then cover it again and cook for 2-3 minutes to until potato gets tender and cooked.
When veggies get cooked turn off the flame and serve with chapatti, paratha or dal – rice combo.
Take camsicum and potato
Add cumin and mustard, allow them to crackle compeletly
Add chopped green chili and crushed garlic
Fry for few seconds, but do not make them brown
Add chopped potato, stir
Put lid and cook for 2-3 minutes at medium heat
After 2-3 minutes
Saute for 2-3 more minutes without using lid
Add turmeric, red chili, coriander, garam masala powder and salt
Stir, cover it up and cook until potato gets soft
Potato – capsicum fry is ready