Alu-capsicum masala...one more side dish for rotis...yes yes...prepared it for my son's lunch box as capsicum is his favourite veggie. Tastes yumm ! We get both alu & capsicum easily anywhere, so we can prepare it any time, any where. It's a north indian gravy for rotis. I adopted this recipe from FOODVIVA.COM...In original recipe, curry is little dry...but i made it gravy.
INGREDIENTS:-
potatoes, medium - 2 (boiled, cubed & cubed)
capsicum, medium - 3 (cubed)
onion, medium - 2 (finely chopped)
tomato, medium - 1
cashew nuts - 2 tblsp
ginger - 1/2 tsp (grated)
garlic - 3-4 cloves
coriander seeds - 1 tsp
jeera seeds - 1/4 tsp
garam masala pow - 1/2 tsp
turmeric pow - 1/2 tsp
red chilly pow - 1 tsp
cooking oil - 2tblsp
sugar - 1tsp (i skipped this)
water - 1/4 cup (i used more)
salt to taste
coriander leaves, chopped - 1tblsp for garnishing
METHOD:-
1. Take tomato+coriander seeds+cumin seeds+ginger+garlic cloves in a mixer jar to prepare puree.
2. Take a kadai, heat 1tblsp oil & add cubed capsicum, sprinkle salt over it & saute it for 3-4 mins. Transfer to a plate & keep aside.
3. Add remaing 1 & 1/2 tblsp of oil in same kadai & saute chopped onion until it turns light brown. Add red chilly pow+turmeric pow+garam masala pow & mix well.
4. Add puree (prepared in 1st step)+salt+sugar(i skipped this) & 1/4 cup of water. Cook on low to medium heat until oil gets seperate from it. (it will take 5-6 mins)
5. Add boiled & cubed potatoes + cooked capsicum, stir & mix well.
6. Add 1/4 cup water & let mixture cook over medium flame.
7. Cook for 3-4 mins & turn off the stove & transfer gravy to a serving dish.
8. Garnish it with chopped coriander leaves.
HAPPY COOKING :)))))))
and here's an tip:-
1. Add 2 chopped green chillies while making puree to make garvy spicy.
2. Add 1 tsp of kasuri methi (dried fenugreek leaves) to give curry Punjabi touch.
