I first tasted potato capsicum curry when I went to my friend’s house for dinner. They are North Indians but settled in Hyderabad. My friend’s mom is a great cook, and she whips up dishes like some magician.
This was one such dish she made that night. I was just right by her side and was awestruck when I saw her making this in no time. At first, I thought that it was a simple gravy curry that would just taste ok, but I knew I was wrong when I had a bite of roti with it.
The potatoes were cooked to perfection, and I could feel the taste of every ingredient added. It all blended so well that the final taste of the dish was just awesome.
Who wouldn’t love to have soft and hot roti with a yummy gravy curry? Well, we are one of them. The Potato Capsicum Curry is one of those curries that can be made with ease and tastes amazing with roti. If you are not a great fan of roti, you can enjoy this deliciousness with hot rice (basmati rice), jeera rice, or even pudina rice.
Both potatoes and capsicum are available at home most of the time, and that is what makes cooking this dish even easier. Just follow the steps mentioned in the recipe, and you will have a flavorful dish in no time.
What Does Potato Capsicum Curry Taste Best With?
A simple dish with a creamy texture, Potato Capsicum gravy curry can be served along with roti or naan or with any kind of rice recipe. The dish has a very similar texture to that of a North Indian gravy and has a mix of flavors including that of onions, cashews, and tomatoes.
Some Important Tips to Keep in Mind While Making this Dish
- Make sure to cook the vegetables on low or medium flame, if not they will not cook well from the inside.
- The curry tastes great when you make it spicy. If you love your curries on a spicier side, you can increase the red chili powder.
- Do not add the capsicum in the start or do not overcook it, as it can turn mushy. This can in turn change the taste of the dish.
- Make sure to keep stirring the curry in between as the masala can stick to the bottom of the pan.
- Also, this curry can be stored in the refrigerator for 2-3 days.
- Potatoes – 3 Medium Sized – Diced
- Capsicum – 1 Large – Diced
- Tomatoes – 2 Large – Finely Chopped
- Onions – 2 Large – Finely Chopped
- Cashew – 1 Tbsp (Optional)
- Ginger Garlic Paste – 1 Tsp
- Turmeric Powder – ½ Tsp
- Red Chilli Powder – 1 Tsp
- Garam Masala – ¼ Tsp
- Fresh Coriander Leaves – For Garnish
- Salt to Taste
- Oil – 2 Tbsp
For the Masala
- Peanuts – 3 Tbsp
- Cashew – 3 Tbsp
- Mustard Seeds – ½ Tsp
- Cumin Seeds – ½ Tsp
- Curry Leaves – A Few
- Dry Red Chillies – 3 – Split into Half
- In a pan, dry roast cashew and peanuts. Once roasted keep aside for them to cool. Add water to these and make them into a fine paste.
- In the same pan, add oil, and add tempering ingredients one by one.
- Next, add cashew and cook for a minute.
- Once the cashew starts to change color, add the onions.
- Cook till onions turn translucent, add ginger garlic paste and fry till the raw smell of the ginger-garlic paste disappears.
- Next, add the finely chopped tomatoes.
- Cover with a lid, and cook till both onions and tomatoes are cooked well.
- Next, add potatoes, and turmeric powder and cook with the lid on. You can add a little water if you want to cook the potatoes faster.
- Once the potatoes are cooked, add the capsicum, and cook for another minute.
- Next, add in the ground masala, and salt, and mix everything. You can add ¼ cup of water here depending on the consistency of the gravy you like.
- Next, add red chili powder and garam masala, and cook for a few more minutes.
- Check for salt, and if the potatoes are well cooked. If yes, turn off the flame, and garnish with fresh coriander.