Easy Potato/Aloo Capsicum Stir Fry Recipe
About Potato/Aloo Capsicum Stir Fry
Potato Capsicum Stir Fry is a simple, flavorful dish made by sautéing potatoes and capsicum (bell peppers) with spices. It is a popular vegetarian dish in Indian cuisine, often served as a side with roti, paratha, or rice. The combination of tender potatoes and crunchy capsicum creates a satisfying texture and taste, while spices like turmeric, cumin, and chili powder add depth of flavor.
The dish doesn’t have a specific historical origin but is a staple in Indian households, particularly in North India. Stir-frying vegetables with spices is a common cooking method in Indian cuisine, and Potato Capsicum Stir Fry is one of the many variations. The use of capsicum (bell pepper) became more common in Indian cooking during the colonial period when bell peppers were introduced from the Americas. Over time, the combination of potatoes and capsicum became a favorite due to the contrasting textures and the ease of preparation.
Potato Capsicum Stir Fry is a simple, flavorful dish made by sautéing potatoes and capsicum (bell peppers) with spices. It is a popular vegetarian dish in Indian cuisine, often served as a side with roti, paratha, or rice. The combination of tender potatoes and crunchy capsicum creates a satisfying texture and taste, while spices like turmeric, cumin, and chili powder add depth of flavor.
The dish doesn’t have a specific historical origin but is a staple in Indian households, particularly in North India. Stir-frying vegetables with spices is a common cooking method in Indian cuisine, and Potato Capsicum Stir Fry is one of the many variations. The use of capsicum (bell pepper) became more common in Indian cooking during the colonial period when bell peppers were introduced from the Americas. Over time, the combination of potatoes and capsicum became a favorite due to the contrasting textures and the ease of preparation.
- 1 Nos Capsicum, chopped
- 2 Medium-sized Potatoes, diced
- 1 Medium-sized Onion, chopped
- 1/2 tsp Ginger garlic paste
- 1 tsp Chili powder
- 1/4 tsp Garam masala powder
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1/2 tsp Fennel seeds
- 1/4 tsp Asafoetida
- Chop the potatoes into slightly larger pieces than usual, so they match the small square size of the capsicum.
- Place the chopped potatoes in a microwave-safe bowl, add 1 tsp of water, and microwave on HIGH for 1 minute. The potatoes should be half-cooked.
- While the potatoes are cooking, chop the capsicum into small square pieces and set them aside.
- Heat oil in a pan on medium heat.
- Add mustard seeds, urad dal, fennel seeds, and a pinch of asafoetida one by one. Let them splutter.
- Add the chopped onions to the pan and sauté until they become golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Now add the chopped capsicum to the pan and sauté for a few minutes.
- Then add the half-cooked potatoes to the mixture.
- Sprinkle in the chili powder and garam masala powder. Stir well so that the spices coat the vegetables.
- Add salt and sauté everything on low flame. Keep stirring until the vegetables are well-coated with the spices and turn golden brown.
- Switch off the flame once the vegetables are browned and cooked through. Serve hot with steamed rice and sambar or enjoy with curd rice.
- Enjoy your delicious and flavorful Potato Capsicum Stir Fry!
Expert Tips for Perfect Potato/Aloo Capsicum Stir Fry Recipe
- Keep Capsicum Crunchy
Don’t sauté the capsicum for too long to preserve its crunchy texture.
- Cooking Potatoes without Microwave
If you don’t have a microwave, cook the potatoes on the stovetop until they are half-cooked.
- Use Fennel Seeds for Flavor
Fennel seeds add a lovely aroma and flavor, so make sure to include them in the seasoning.
- Add Garlic for Extra Flavor
If you enjoy the taste of garlic, feel free to add some chopped garlic while sautéing the onions.
- Make It Colorful
You can use a mix of different colored capsicums (bell peppers) to make the dish more vibrant and appealing.
Serving Suggestions
- With Steamed Rice and Sambar:
Serve the Potato Capsicum Stir Fry alongside steamed rice and a bowl of sambar for a complete and hearty meal. - With Curd Rice:
This stir fry pairs perfectly with curd rice, offering a crunchy and flavorful contrast to the creamy rice. - With Roti or Paratha:
Enjoy the stir fry as a side dish with roti, chapati, or paratha for a light, wholesome meal. - As a Wrap Filling:
Use the stir fry as a filling for wraps or rolls, adding some yogurt or chutney for an easy-to-carry meal. - With Dal and Rice:
Pair it with dal and rice for a simple, comforting, and balanced Indian meal.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
