Aloo Capsicum Sabzi
A simple, healthy Indian stir-fry of potatoes and bell peppers cooked with spices — great with roti or rice.
Ingredients
Equipment
Method
- Heat oil in a kadai or frying pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
- Add chopped onion and a pinch of salt. Sauté until onion becomes light and translucent (about 2 minutes).
- Add the cubed potatoes. Stir to coat potatoes with oil and spices, cook for about 4 minutes stirring occasionally.
- Cover the pan with a lid, reduce heat to low and let potatoes steam-cook for 5 minutes (to cook well inside).
- After 5 minutes, add the cubed capsicum and salt to taste. Stir gently and cook for 1 minute.
- Sprinkle turmeric powder, red chilli powder, coriander powder and mix gently. Add water, stir once and cover again; cook on low flame for another 10 minutes, stirring once or twice so it doesn’t stick.
- When potatoes are tender and capsicum is soft-crisp, sprinkle garam masala, stir and cook uncovered for 1–2 minutes so excess moisture evaporates.
- Turn off heat. Serve the Aloo Capsicum hot with roti, paratha or rice.
Notes
Use minimal oil and avoid overcooking capsicum so the sabzi stays light and helps retain nutrients. For added fiber and flavor, you can skip peeling potatoes.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.