Aloo Capsicum Subzi

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 3

Ingredients :  

1. Potatoes/aloo - 3 (cut into long wedges)

2. Green capsicum/bell pepper - 2 (diced)

3. Onions - 2 (sliced)

4. Tomatoes - 2 (chopped)

5. Chopped ginger - 1 teaspoon

6. Chopped garlic - 3/4 teaspoon

7. Almonds - 4

8. Whole red chillies - 4

9. Coriander seeds - 1 1/2 teaspoon

10. Turmeric powder - 1/4 teaspoon

11. Cumin seeds - 1/2 teaspoon

12. Garam masala - 1/4 teaspoon

13. Oil for seasoning - 3 tablespoon

14. Coriander leaves- 3 to 4 strings

15. Cumin powder - 1/4 teaspoon

16. Salt - to taste

Method :

1. Deskin almonds by blanching and keep aside.

2. Roast whole red chillies, and coriander seeds with a teaspoon of oil till they start emitting their flavour and cool.

3. Sauté onions, tomatoes, ginger, garlic and coriander leaves in a pan with a teaspoon of oil until they become soft. Remove from pan and cool.

4. Transfer roasted spices (red chillies and coriander seeds) and onion tomato mixture into a mixer along with almonds. Grind to a fine paste and transfer into a plate.

5. Heat a pan and add rest of the oil. When hot, add cumin seeds. When they crackle, add potatoes and stir for a while. Sprinkle about half a cup of water and cover the pan with a lid and cook till potatoes are half done.

6. Open the lid and add diced capsicum and stir for a while.

7. Add 1/4 teaspoon of turmeric powder, ground paste and mix well. Add salt and sprinkle little more water and once again cover the pan to cook the vegetables. 

8. When the vegetables are done (capsicum should not loose its crunchiness), open the lid and allow the extra water to evaporate.

9. Add cumin powder and garam masala and mix thoroughly. Garnish with chopped coriander leaves and serve hot with rotis.