Aloo Capsicum Curry Recipe

Aloo and capsicum are two important substances of Indian cooking and make many delicious dishes and curries. Aloo capsicum is one such North Indian curry, which is no longer simply easy to put together but very palatable too. Learn how to make it using simple Indian curry spices with this handy recipe.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: four servings
Ingredients:
2 medium Potatoes, boiled, peeled and cubed
3 medium Capsicums
2 medium Onions, chopped
1 medium Tomato, chopped
2 tablespoons Cashew Nuts
1/2 teaspoon Ginger, grated
3-4 cloves Garlic
1 teaspoon Dry Coriander Seeds
1/4 teaspoon Cumin Seeds
1/2 teaspoon Garam Masala Powder
1 teaspoon Red Chilli Powder (lal mirch)
1/2 teaspoon Turmeric Powder (haldi)
2½ tablespoons Cooking Oil
1 teaspoon Sugar
1/4 cup Water
Salt
Directions:
step-1: Take tomato, cashew nuts, ginger, garlic, coriander seeds and cumin seeds in a mixer jar to prepare puree.
step-2: Grind them with 1/4 cup water and make a puree.
step-3: Take a kadai and warmness 1 tablespoon oil. Add chopped capsicum, sprinkle salt over it and sauté on medium warmth for 3-4 minutes. Transfer to a plate and maintain aside.
step-4: Add last 1½ tablespoons oil in same kadai and sauté chopped onion until it turns mild brown. Add red chilli powder, turmeric powder and garam masala, mix well.
step-5: Add puree (prepared in step 1), salt and sugar; cook on low to medium warmness till oil starts to separate from it (It will take round 5-6 minutes).
step-6: Add boiled and cubed potatoes and cooked capsicum, stir and mix well.
step-7: Add 1/4 cup water and let mixture prepare dinner over medium flame.
step-8: Cook for 3-4 minutes or until gravy turns thick. Turn off the warmth and transfer aloo and capsicum curry to a serving bowl.
Tips and Variations:
Add 2 chopped inexperienced chillies while making a puree in step 1 to make a spicy curry.
If you want to serve this spicy and delicious curry in a party, then put together it 2-3 hours in advance. This setting time will permit all flavors of spices to come out and mingle with each other, giving it a special aromatic taste.
Add 1 teaspoon kasuri methi (dry fenugreek leaves) to supply it a Punjabi touch.
Taste: This capsicum aloo curry tastes spicy and slight tangy and has first-class gravy texture.
Serving Ideas: It can be served with tandoori roti, chapati, butter naan or steamed rice for lunch or dinner.