Aloo mirchi ki subzi is a simple curry made with potato and capsicum. Potato capsicum curry is a best accomplishment for rice, roti and chapathi. The vitamin-C present in potatoes can help prevent this dreaded deficiency disease, caused due to lack of vitamin-C. A potato a day is good for your heart, promoting normal blood-pressure levels. Vitamin C in capsicum can melt away the blood clots.They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful.
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| aloo capsicum ki sabzi |
Ingredients
Potato (big) - 1.
Capsicum (medium size) - 1/2.
onion - 1.
oil - to fry.
salt - as required.
Kasthoori methi - 1 tsp(optional)
ginger garlic paste - 1 tsp.
mustard seeds - 1/2 tsp.
cumin seeds - 1/4 tsp.
Spice Powders
Turmeric Powder - 1/8 tsp.
coriander powder - 1 tsp.
Garam masala powder - 1/2 tsp.
chilli powder - 1 tsp.
Preparation
Potato (big) - 1.
Capsicum (medium size) - 1/2.
onion - 1.
oil - to fry.
salt - as required.
Kasthoori methi - 1 tsp(optional)
ginger garlic paste - 1 tsp.
mustard seeds - 1/2 tsp.
cumin seeds - 1/4 tsp.
Spice Powders
Turmeric Powder - 1/8 tsp.
coriander powder - 1 tsp.
Garam masala powder - 1/2 tsp.
chilli powder - 1 tsp.
Preparation
- Chop the potatoe into cubes, to avoid discoloration, place the cubed potatoes in a bowl of water.
- Chop onions and capsicum lengthwise.
- Heat the oil, add mustard seeds,when it splutters add cumin seeds.
- When it sizzles add onions, and ginger garlic paste.
- When onion turns pink, add cubed potatoes and turmeric powder,then cook it covered till potatoes are half done. stir now and then in between.
- Add coriander powder,chilli powder,garam masala and salt.stir well.
- Add capsicum, then cook it covered till capsicum is soft.stir in between for even cooking.
- Finally rub kasthoori methi against your palms and add it to the curry.saute for few seconds till everything combines.
- Now potato capsicum curry is ready.It goes very well with chapathi,roti and rice.
Adding kasthoori methi, enriches the flavour of curry, so it is optional. but the taste won't give up.
