Capsicum masala
21 Apr 2017
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
Capsicums, or Green Peppers, were a late addition to Indian cuisine, probably around 100 years ago. Since then it has become a famous feature in cooking across India with many variations and styles of cooking. This Capsicum masala recipe is simple and goes very well with roti or rice.
Ingredients
- 150 gms Capsicum
- 250 gms Potatoes (boiled and cut into medium pieces)
- 1 small tomato
- 1 Medium Onion
- ½ tsp Cumin Seeds
- 3 Tbsp Oil
- ½ tsp Turmeric Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Amchoor powder
- Salt to taste
- Coriander leaves to garnish
Instructions
- Add oil to a flat bottomed vessel and once it is hot, add cumin seeds.
- Once the seeds crackle add chopped onion and sauté till it is transparent.
- Add salt and tomato and sauté till tomatoes are softened.
- Add Turmeric powder, coriander powder, red chilli powder and fry for 2 minutes.
- Add capsicum and fry on low flame till it is cooked.
- Add the boiled potatoes and cook for about 10 minutes on low flame.
- Remove the vessel from the flame and add amchoor powder. Mix well and garnish with coriander leaves.
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Categories
- Meal Type: - Main - Stir Fry
- Cuisines: - Indian
- Occasions: - Sunday Lunch
- Health and Diet: - Vegan - Vegetarian
- Skill Levels: - Easy
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