Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 servings
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
Take tomato, cashew nuts, ginger, garlic, coriander seeds and cumin seeds in a mixer jar to prepare puree.
Grind them with 1/4 cup water and make a puree.
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.
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.
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).
Add boiled and cubed potatoes and cooked capsicum, stir and mix well.
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.
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.
This capsicum aloo curry tastes spicy and mild tangy and has nice gravy texture.
It can be served with tandoori roti, chapati, butter naan or steamed rice for lunch or dinner, according to