It feels like a capsicum week at my house. I made a stuffed capsicum curry a few days ago. Then on Tuesday some guests were going to come over, and I had to find options for a Jain subzi, so I made Jain Capsicum and Paneer subzi. A few capsicums were left unused on Tuesday, so I made a capsicum potato subzi. I am not going to cook anything with capsicum for sure for the next few weeks.:). I used Green and Red Capsicums (bell peppers) for the Jain Paneer and Capsicum Subzi. I don’t have any picture for the Jain Paneer Capsicum subzi, but let me tell you, it looked as good as it tasted:)
Anyways here is the recipe for the Capsicum and Aloo ki Subzi.
Ingredients: (Makes for 2-3 People)
2 Big Capsicums (I used Green, but any color should work).
2 Medium Potatoes
1 Teaspoon Sesame Seeds (Til)
½ Teaspoon Cumin Seeds (Jeera)
1 Teaspoon Oil
½ Teaspoon Asafoetida (hing), Optional
Salt to Taste
2 Teaspoon Tomato Ketchup (I used Heinz)
1/4th Teaspoon Garam Masala
1/4th Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder (or to taste)
1 Teaspoon Coriander and Cumin Powder (Dhaniya Jeera Powder)
1/4th Water (We will use as little as we can)
Remove seeds from the peppers, and cut the peppers and potatoes in medium size pieces. Heat oil in a heavy bottom pan. Once the oil is hot, reduce the flame and add the asafoetida and cumin seeds. When the seeds start to crackle, add the sesame seeds. Cook for a minute on slow flame, and then add the peppers, ketchup and some salt. Stir and mix well so that the peppers are well coated with the oil and ketchup. Turn the flame to medium. Cover with a lid to cook the peppers with steam. Stir occasionally making sure nothing sticks to the bottom of the pan. After 5 minutes or so, when you can see the peppers have started to cook, add the potatoes and mix well. Turn the flame to medium high, add a little water if potatoes start sticking to the bottom of the pan. Cover and cook stirring occasionally. When the potatoes are almost done, add all the garam masala, turmeric powder, chili powder, and dhaniya jeera powder. Turn the flame to low, add some water if need, cover and cook for 10-12 minutes. This will help blend the spices well with the peppers and potatoes, while they are almost cooked. When you see that all the masala has well coated the capsicums and potatoes, remove from the flame. Serve with paratha, roti or naan.
PS: If you are like me, who likes spicy and dry curries, you will definitely like this dish. Enjoy!!
I did it again....I forgot to take a picture of the subzi. I will upload a picture next time I make this subzi:)
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