Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 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 heat 1 tablespoon oil.
Add chopped capsicum, sprinkle salt over it and saute on medium heat for 3-4 minutes.
Transfer to a plate and keep aside.
Step-4
Add remaining 1½ tablespoons oil in same kadai and saute chopped onion until it turns light 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 heat until oil starts to separate from it (It will take around 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 cook over medium flame.
Cook for 3-4 minutes or until gravy turns thick. Turn off the heat and transfer aloo and capsicum curry to a serving bowl.
TIPS AND VARIATIONS:
Add 2 chopped green 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 prepare it 2-3 hours in advance.
This setting time will allow all flavors of spices to come out and mingle with each other, giving it a unique aromatic taste.
Add 1 teaspoon kasuri methi (dry fenugreek leaves) to give it a Punjabi touch.
TASTE:
This capsicum aloo curry tastes spicy and mild tangy and has nice gravy texture.
SERVING IDEAS:
It can be served with tandoori roti, chapati, butter naan or steamed rice for lunch or dinner, according to Foodviva.com.
BBN/SK/AD