Potato Capsicum Fry Recipe – Easy Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Potato Capsicum Fry Recipe – Easy Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with everything. This Potato Capsicum Fry (Aloo Shimla Mirch Fry) is exactly that! It’s a staple in my house, and I’m so excited to share it with you. It’s simple enough for a weeknight, but tasty enough to impress.

Why You’ll Love This Recipe

This isn’t just another potato fry. The combination of slightly crispy potatoes with the vibrant crunch of capsicum (bell pepper) is just chef’s kiss. Plus, the tempering of mustard seeds and curry leaves adds a beautiful aroma and a burst of South Indian flavor. It’s a little bit spicy, a little bit savory, and totally addictive!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tablespoon sesame oil
• ½ teaspoon mustard seeds
• 1 teaspoon chopped curry leaves
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 pinch asafoetida (hing)
• 1 cup (approximately 200 grams) potato, chopped
• 100 grams capsicum (bell pepper), diced
• 1 pinch turmeric powder
• Salt as required
• 1 tablespoon chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key here, lending a nutty aroma that’s just divine. You can find different varieties – I prefer the lightly toasted kind. It’s also packed with healthy fats!

Mustard Seeds: Types & Tempering Techniques

We’re using black mustard seeds here. Make sure they pop when you add them to the hot oil – that’s how you know the flavor is being released. Don’t rush this step!

Curry Leaves: Fresh vs. Dried & Aromatic Profile

Fresh curry leaves are best, hands down. They have a much more vibrant aroma than dried ones. If you can’t find fresh, dried will do in a pinch, but use about half the amount.

Asafoetida (Hing): Understanding its Flavor & Digestive Properties

Asafoetida might smell a little…interesting at first! But trust me, it adds a wonderful savory depth. It’s also known for its digestive properties – a little bonus!

Capsicum (Bell Pepper): Choosing the Right Color & Sweetness

I like to use green capsicum for this fry, but you can experiment with red or yellow for a sweeter flavor and a pop of color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over low heat. This is important – we want to build the flavors slowly.
2. Add the mustard seeds and let them crackle. Listen for that satisfying pop!
3. Toss in the chopped curry leaves, asafoetida, and green chili. Stir quickly to combine – you don’t want anything to burn.
4. Now, add the diced potatoes and sauté on low heat until they’re golden and slightly crisp. This takes a little patience, but it’s worth it!
5. Add the chopped capsicum and turmeric powder. Stir well to coat the vegetables in that lovely spice blend.
6. Continue to cook on low heat, stirring occasionally, until the capsicum edges turn golden but still retain a slight crunch. We want a little texture!
7. Season with salt and mix thoroughly. Taste and adjust the seasoning as needed.
8. Turn off the heat and garnish with chopped coriander leaves. The fresh coriander adds a beautiful finishing touch.
9. Serve hot with chapatis, paratha, or as a side with dal or curry.

Expert Tips

A few little secrets to make this recipe even better:

• Achieving the Perfect Crispness: Don’t overcrowd the pan! Cook in batches if necessary to ensure the potatoes get nice and crispy.
• Controlling the Spice Level: Adjust the amount of green chili to your liking. You can also remove the seeds for a milder flavor.
• Preventing Potatoes from Sticking: Keep the heat on low and stir frequently. A non-stick pan also helps!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: Naturally gluten-free.
• Spice Level Adjustment: For mild, omit the green chili. For hot, add a pinch of red chili powder.
• Festival Adaptation: My mom always made this during Navratri, skipping the onion and garlic to keep it vrat-friendly.
• Additions: My friend loves adding a sprinkle of amchur (dry mango powder) for a tangy twist.

Serving Suggestions

This Potato Capsicum Fry is incredibly versatile. It’s fantastic with:

• Chapatis or parathas
• Dal and rice
• Any Indian curry
• Even as a filling for wraps!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

What type of potatoes work best for this fry?

I prefer using waxy potatoes like red potatoes or Yukon Gold. They hold their shape well and get nice and crispy.

Can I make this ahead of time?

You can chop the vegetables ahead of time, but I recommend making the fry just before serving for the best texture.

How can I adjust the spice level?

Easily! Reduce or omit the green chili, and avoid adding any extra chili powder.

What is asafoetida and can I substitute it?

Asafoetida is a resin with a pungent aroma. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

Can I use a different oil instead of sesame oil?

You can, but sesame oil really adds a unique flavor. If you must substitute, use vegetable oil or peanut oil.

Is this dish suitable for a packed lunch?

Absolutely! It travels well and tastes great cold or at room temperature. Just pack it in an airtight container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!