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    Home » Vegetarian Side Dishes » Capsicum Aloo Sabzi | Capsicum Potato Curry ~ Side Dish for Roti

    Capsicum Aloo Sabzi | Capsicum Potato Curry ~ Side Dish for Roti

    Published: Nov 10, 2013 · Modified: Dec 1, 2020 by Srivalli · 11 Comments

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    Next in the series of Cooking with Capsicum, it's the turn for a subji. I once made a subji for Onion roti with just sauteing and topping with roasted peanut powder. That was my first ever tasting capsicum other than a topping over a pizza.

    I simply loved that version. And though I never included this particular vegetable much, I must have made it as a subzi couple of times. Both the time it was the same way. It was a poriyal for sambar and that does taste good, especially if the capsicum is made very spicy.

    So this chance was a good time for me to try with another version, more popularly paired with Aloo, the ever-favorite vegetable in any kitchen. Today's subzi was more of a North Indian style, with a simple tadka of fennel and Kalonji seeds. It was very good with rotis.

    Eating this reminded me that I have so many bookmarked recipes with capsicums, some very tempting as challah bread, stuffed with tri-colored peppers. It was my first exposure to challah bread and it captivated me as nothing else did in a long time. Mind you, that still holds. One of these days, I should make them.

    Things have been quite hectic on the home front. Athamma has gone on vacation visiting her daughter. With just two elders, my cooking gets affected. I hesitate to make new dishes, not wanting to have Athamma missing those. When she comes back, I either show her or tell her what I all made.

    Then make the most favorite again for her. There are certain challenges that I can't skip, so it's more a case of reluctant cooking that happens. This is also the perfect timing for me to cook more meals for two. Let's see how it goes.

    While I get ahead with planning what next to make, I leave you to enjoy this simple subzi, best with rotis.






    Capsicum Aloo Subji 

    Ingredients Needed:

    Capsicum - 2 big / 3 cups
    Aloo / Potato - 1 big
    Nigella Seeds / Kalonji - 1 tsp
    Fennel Seeds - 1 tsp
    Salt to taste
    Turmeric powder a pinch
    Red Chili powder - 1/2 tsp
    Coriander powder - 1/2 tsp
    Oil - 2 tsp

    How to make the Capsicum Aloo Subji

    Heat a nonstick pan with oil, add the kalonji, saunf. Sauté for a couple of minutes. Add potatoes cubed into small pieces. Sauté well. Add salt and turmeric. Cover with lid and simmer for 5 - 7 mins, stirring in between.

    Meanwhile, dice the washed de-seeded capsicum into small pieces of the aloo size. Add it to the pan and sauté well. Now add the red chili powder, coriander powder and combine everything together.

    Simmer and cook for 10 mins, stirring in between. Once the capsicum is soft and cooked well, switch off.

    Serve hot with rotis

    Notes:
    Once the capsicum gets soft, the subji is not so much as you might expect it before cooking.

    Print Pin

    Capsicum Aloo Sabzi | Capsicum Potato Curry ~ Side Dish for Roti

    Course Main Dish – Dry Sautes
    Dish Type Dry Side Dishes
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Cheesy Capsicups | Cheesy Stuffed Potato Paneer Capsicum
    Capsicum Rice | Bell Pepper Rice »

    Reader Interactions

    Comments

    1. Nalini's Kitchen says

      November 11, 2013 at 2:19 am

      Nice and flavorful curry Valli,perfect with pulkhas...

      Reply
    2. Sapana Behl says

      November 11, 2013 at 7:41 am

      My favorite sabzi ! Looks so yum...

      Reply
    3. Priya Suresh says

      November 11, 2013 at 10:02 pm

      Love this combo, especially with curd rice..Delicious!!

      Reply
    4. vaishali sabnani says

      November 12, 2013 at 4:39 am

      Oh this is one dry side veggie which I make regularly..though I do not add fennel, which must be tasting real good.

      Reply
    5. Rajani S says

      November 12, 2013 at 4:28 pm

      I guess I need this recipe, because capsicum is all that is left in the fridge now!

      Reply
    6. Chef Mireille says

      November 12, 2013 at 9:43 pm

      perfect curry for any time

      Reply
    7. Harini-Jaya R says

      November 13, 2013 at 5:09 pm

      Good one..Interesting addition of fennel and kalonji!

      Reply
    8. Saraswathi Tharagaram says

      November 15, 2013 at 7:16 pm

      Yummy combo with great flavour..Well prepared dear..

      Reply
    9. veena krishnakumar says

      November 16, 2013 at 2:37 pm

      Love this combo. Looks awesome

      Reply
    10. Pavani N says

      November 20, 2013 at 3:29 am

      Just a simple change in the seasoning definitely makes it taste different. Will try next time I make capsicum curry.

      Reply
    11. sushma says

      November 20, 2013 at 7:10 pm

      Simple and delicious curry

      Reply

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