Aloo capsicum curry | Potato & bell pepper gravy for chapathi & Rice


Aloo capsicum curry


Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Type: Curry, Masala, Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Potato – 1 cup [peel then skin & cut into cubes]
  • Carrot – ½ cup [cut into cubes]
  • Capsicum - ½ cup[Cut into squares]
  • Onion – 1 [finely chopped]
  • Ginger & garlic – 2 tbsp [grated]
  • Green chilli – 1 [slit]
  • Curry leaves – 1 spring
  • Coriander leaves - 3 springs [chopped]
  • Tomato puree – 1 ½ cup
  • Cashew nut paste – ½ cup
  • Curd – 2 tbsp [fully whisked]
  • Cumin seeds – 1 tbsp
  • Green cardamom - 3
  • Bay leaves - 1
  • Cloves - 3
  • Cinnamon stick – ½
  • Turmeric & Red chilli powder – ½ tbsp
  • Cumin, coriander & pepper powder – 1 ½ tbsp
  • Garam masala powder – ½ tbsp
  • Salt to taste
  • Butter – 1 tbsp
  • Oil – 2 tbsp
  • Water as needed

Method

  • Parboil Boil carrot & potatoes.
  • Heat Oil & butter in a pan, add cumin seeds, cinnamon stick, bay leaves & green cardamom.
  • Then add onion sauté till raw smell out. Add Ginger and garlic paste saute.
    Add green chilli, curry leaves & capsicum sauté.
  • Add Parboiled carrot & Potatoes, add salt, turmeric & red chilli powder sauté.
  • Add tomato puree mix well & cook till raw smell out.
  • Add cashew nut paste mix well. Then add coriander, cumin & pepper powder.
  • Add garam masala powder. Add curd / fresh cream mix well then cut off heat. Add chopped coriander leaves.
  • Garnish with butter and serve hot with rice ,chapati, naan, idly or dosa.

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