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Capsicum masala

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Add oil to a flat bottomed vessel and once it is hot, add cumin seeds.
  2. Once the seeds crackle add chopped onion and sauté till it is transparent.
  3. Add salt and tomato and sauté till tomatoes are softened.
  4. Add Turmeric powder, coriander powder, red chilli powder and fry for 2 minutes.
  5. Add capsicum and fry on low flame till it is cooked.
  6. Add the boiled potatoes and cook for about 10 minutes on low flame.
  7. Remove the vessel from the flame and add amchoor powder. Mix well and garnish with coriander leaves.