Aloo Capsicum is a flavorful and satisfying dish that brings together the comforting flavors of potatoes and the crunch of bell peppers—perfect for your dinner table tonight!

1

Begin by washing and peeling the 3 potatoes and cutting them into bite-sized cubes. Set them aside.

2

Now, wash and chop the 2 bell peppers into pieces, and chop the onion and tomato as well.

3

In a pan, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter.

4

Next, add the chopped onion to the pan and sauté until they turn golden brown, which should take about 5 minutes.

5

Add minced ginger and garlic, then sauté for an additional 2 minutes until fragrant.

6

Now, add the chopped tomato and stir to combine. Cook until the tomato becomes soft, about 4 minutes.

7

Add the cubed potatoes to the mixture along with 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and red chili powder. Mix well to coat the potatoes.

8

Pour in half a cup of water, cover the pan, and cook for about 10 minutes or until the potatoes are tender.

9

Afterward, add the chopped bell peppers and salt to taste, then cook for an additional 5 minutes.

10

Once everything is well cooked, garnish with fresh cilantro before serving.

4

• Add paneer cubes for extra protein and creaminess.
• Include peas or corn for added sweetness and texture.
• Spice it up with your favorite hot sauce or finely chopped green chilies.

• Make sure to cut the potatoes evenly for uniform cooking.
• Adjust the spiciness by modifying the quantity of red chili powder.
• Let the curry rest for a few minutes after cooking for enhanced flavor.

• fat: 8g
• protein: 5g
• calories: 220
• carbohydrates: 35g

This dish is a great source of carbohydrates from potatoes, providing energy. The bell peppers add vitamins A and C, while the spices contribute to overall health benefits.

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