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Dinner Lunch

Aloo Capsicum Recipe

Aloo capsicum recipe is a common main course meal in India. Both the vegetables are affordable and are easily available in any vegetable market. Secondly, both of them blend perfectly with each other. Maybe that’s why it is the most frequently prepared dish in many homes in India. Just follow the given instructions and try the recipe.

Servings: 3 People (At least)

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Ingredients:

  • Capsicum – 5 (Chopped)
  • Potatoes – 2 (Chopped)
  • Onions – 2 (Chopped)
  • Turmeric Powder – 1/2 Tablespoon
  • Red Chili Powder – 1/2 Tablespoon
  • Garam Masala Powder – 1 Tablespoon
  • Cumin Seeds – 1 Tablespoon
  • Cooking Oil – 1 Tablespoon
  • Salt to Taste

Instructions for Aloo Capsicum Recipe

  • Heat oil in a Pan. Add cumin seeds and stir until they become dark brown.
  • Add onion and capsicum. Saute for few minutes until capsicum becomes softened.
  • Then add boiled potatoes and all the spices and stir them until capsicum is coated with spices.
  • Cover the pan and simmer the aloo capsicum sabzi at medium flame for 5-6 minutes and stir occasionally.
  • Your aloo capsicum sabzi is ready to be served hot with chapati or roti.

Capsicum Stuffed with Aloo Recipe

If you want some change from the regular aloo capsicum dish, then you can always give it a twist and make it interesting. There will be no change in the ingredients. Only the style of cooking will be changed. So, let’s take a look at the twisted aloo capsicum dish.

Ingredients:

  • Capsicum – 5 (Chopped)
  • Potatoes – 2 (Chopped)
  • Onions – 2 (Chopped)
  • Turmeric Powder – 1/2 Tablespoon
  • Red Chili Powder – 1/2 Tablespoon
  • Garam Masala Powder – 1 Tablespoon
  • Cumin Seeds – 1 Tablespoon
  • Cooking Oil – 1 Tablespoon
  • Salt to Taste

Instructions

  1. Hollow all the capsicum from the center so that we can fill them with the stuffing.
  2. Take two tablespoons of cooking oil in a pan and heat it.
  3. Add one tablespoon of cumin seeds and chopped onions to the bubbling cooking oil.
  4. Now, dd chopped potatoes along with one tablespoon of garam masala powder, turmeric powder, and red chili powder.
  5. Stir well and cook the mixture for five minutes.
  6. Once the potatoes turn golden brown in color, turn off the flame.
  7. Let the mixture cool down for a couple of minutes and then stuff it in the hollow portion of capsicums.
  8. Bake the stuffed capsicums for five minutes at 180 degrees.
  9. Serve the dish with jeera rice or tandoori rotis.

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