Potato Capsicum Curry Podi Recipe – Authentic Indian Vegetable Dish

Last Updated on 2 months by Neha Deshmukh

Potato Capsicum Curry Podi Recipe – Authentic Indian Vegetable Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting vegetable dish that’s packed with flavour. This Potato Capsicum Curry Podi is exactly that. I first stumbled upon a version of this when visiting my aunt in Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. It’s a wonderfully aromatic and flavourful curry, and honestly, it’s become a regular in my kitchen.

Why You’ll Love This Recipe

This Potato Capsicum Curry Podi is more than just a vegetable dish; it’s a little taste of South Indian home cooking. It’s relatively quick to make – perfect for a weeknight meal – and it’s incredibly versatile. Plus, the homemade curry podi (spice powder) takes it to a whole new level of deliciousness! You’ll love how the earthy spices blend with the soft potatoes and slightly crunchy capsicum.

Ingredients

Here’s what you’ll need to make this flavourful curry:

• ¾ cup Onion (cut lengthwise)
• ½ cup Potato (cut into bite-sized pieces)
• 2 cups Capsicum (cut into bite-sized pieces)
• A pinch of Turmeric Powder
• ½ – ¾ tsp Red Chilli Powder (adjust to your spice preference!)
• As needed Salt
• 1 ½ tbsp Coriander Seeds
• 3 Dry Red Chillies
• 1 tbsp Chana Dal (Bengal Gram)
• ½ tsp Oil (for roasting spices)
• 1 tbsp Oil (for seasoning)
• ¾ tsp Cumin Seeds

Ingredient Notes

Let’s talk about a few key ingredients to make sure this turns out perfectly!

• Curry Podi: This is the star of the show! It’s a dry spice powder used extensively in South Indian cuisine, especially in Andhra Pradesh and Tamil Nadu. Every family has their own version, and it’s incredibly versatile – you can use it in rice, idli, dosa, or as a seasoning for vegetables. The flavour profile varies depending on the spices used, but it’s generally a mix of roasted lentils, chillies, and coriander seeds.
• Oil for Roasting: I prefer using a neutral oil like sunflower or vegetable oil for roasting the spices. You don’t want a strongly flavoured oil overpowering the delicate aromas.
• Oil for Tempering: For the final tempering (tadka), you can use any cooking oil you prefer – I often use mustard oil for an authentic flavour, but regular vegetable oil works just fine.
• Potatoes: I recommend using a waxy potato like Yukon Gold or Red Potatoes. They hold their shape well during cooking and don’t get too mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the curry podi. Heat ½ tsp oil in a pan over medium heat. Add the coriander seeds, red chillies, and chana dal. Roast until they turn golden brown and fragrant – this usually takes about 3-5 minutes. Be careful not to burn them! Once cooled, grind them coarsely. Set aside.
2. Now, heat 1 tbsp oil in a kadai (or a deep frying pan) over medium heat. Add the cumin seeds and let them splutter. This releases their lovely aroma!
3. Add the onions and sauté until they turn golden brown. This is the base of our flavour, so take your time and get them nicely caramelised.
4. Add the potatoes and turmeric powder. Cover and cook until the potatoes are half-done, adding a splash of water if needed to prevent sticking.
5. Next, add the capsicum, chilli powder, 2 tbsp of the prepared curry podi, and salt. Mix well. Cover and cook until the vegetables are tender, stirring occasionally. This usually takes about 5-7 minutes.
6. Give it a final taste and adjust the salt or chilli powder if needed. Serve hot!

Expert Tips

Want to take this curry to the next level? Here are a few tips I’ve learned over the years:

• Curry Podi Texture: Don’t grind the curry podi too finely. A slightly coarse texture is what you’re aiming for – it adds a lovely bit of bite to the curry.
• Spice Level: Feel free to adjust the amount of red chilli powder and dry red chillies in the curry podi to suit your spice preference. Start with less and add more as needed.
• Don’t Overcook: Be careful not to overcook the potatoes and capsicum. You want them to be tender but still hold their shape.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp and use only 1-2 dry red chillies in the curry podi.
  • Medium: Use ½ – ¾ tsp red chilli powder and 3 dry red chillies.
  • Hot: Use ¾ tsp – 1 tsp red chilli powder and 4-5 dry red chillies.
• Festival Adaptations: This curry is a great addition to a festive meal, especially during festivals like Ugadi or Sankranti. Serve it alongside rice, dal, and other traditional dishes.

Serving Suggestions

This Potato Capsicum Curry Podi is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a steaming bowl of rice.
• With warm chapati or roti.
• As a side dish with parathas.
• Even as a filling for sandwiches or wraps!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Curry Podi and how is it traditionally used?

Curry podi is a South Indian dry spice powder, primarily used as a seasoning. It’s traditionally mixed with hot rice and ghee, or used to flavour vegetable dishes like this one!

Can I make the Curry Podi ahead of time? How should I store it?

Absolutely! You can make the curry podi ahead of time and store it in an airtight container at room temperature for up to a month.

What type of potatoes work best in this curry?

Waxy potatoes like Yukon Gold or Red Potatoes are ideal as they hold their shape well during cooking.

Can I add other vegetables to this Potato Capsicum Curry?

Definitely! You can add other vegetables like carrots, peas, or beans. Just adjust the cooking time accordingly.

How can I adjust the heat level of this dish?

Adjust the amount of red chilli powder and dry red chillies in the curry podi to control the spice level.