Potato Capsicum Recipe – Easy Indian Dry Veg Sabzi

Last Updated on 3 months by Neha Deshmukh

Potato Capsicum Recipe – Easy Indian Dry Veg Sabzi

Hey everyone! If you’re looking for a super simple, flavorful, and everyday Indian vegetable dish, you’ve come to the right place. This potato capsicum sabzi (dry vegetable curry) is a staple in my kitchen – it’s quick to whip up, incredibly versatile, and always a crowd-pleaser. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s that easy! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This potato capsicum sabzi is perfect for a quick weeknight dinner. It’s a fantastic way to get your veggies in, and it pairs beautifully with roti, paratha, or even rice. Plus, it’s easily customizable to your spice preference. Honestly, it’s a winner all around! It’s a comforting, home-style dish that always hits the spot.

Ingredients

Here’s what you’ll need to make this delicious sabzi:

• 3 medium potatoes, peeled and sliced
• 2 green capsicum (bell peppers), sliced
• 2 tablespoons oil
• 2 medium onions, chopped
• ½ teaspoon cumin seeds
• ½ teaspoon ginger garlic paste
• Salt to taste
• ½ teaspoon red chili powder (adjust to your spice level!)
• ½ teaspoon turmeric powder
• 1 cup water (240ml)
• 1 tablespoon chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Capsicum: Fresh, crisp capsicum is key here. I prefer the green ones for their slightly bitter edge, but you can use red or yellow for a sweeter flavor.
• Potatoes: For a dry sabzi, you want potatoes that hold their shape well. Varieties like Yukon Gold or red potatoes work beautifully. Avoid overly starchy potatoes like Russets, as they can get mushy.
• Cumin Seeds: Don’t underestimate the power of cumin! That initial tempering (tadka) with cumin seeds is where a lot of the flavor comes from. Make sure they splutter nicely – that’s how you know the oil is infused with their aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a cooking vessel (a wok or deep frying pan works great).
2. Add the cumin seeds and let them splutter. This usually takes about 30 seconds.
3. Sauté the chopped onions until they soften and turn translucent – about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of flavor.
4. Stir in the ginger garlic paste and sauté for another 30 seconds until fragrant. Don’t let it burn!
5. Now, add the salt, red chili powder, and turmeric powder. Mix well to combine with the onions and ginger-garlic.
6. Add the sliced potatoes and sauté for 2-3 minutes, coating them in the masala.
7. Incorporate the capsicum slices and roast on low heat for about 3 minutes. You want them to soften slightly but still have a bit of crunch.
8. Pour in 1 cup of water and cook until the vegetables soften. You can cover and simmer for about 15-20 minutes, or pressure cook for 2 whistles for a faster result.
9. If there’s excess water, simmer uncovered for a few minutes to evaporate it. You want a nice, dry sabzi.
10. Garnish with fresh coriander leaves and serve hot with roti or paratha!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes and capsicum. Work in batches if necessary to ensure they roast properly.
• Adjust the amount of red chili powder to suit your spice preference.
• A pinch of garam masala at the end adds a lovely warmth.

Variations

• With Tomatoes: My mom always adds a chopped tomato along with the onions for a tangy twist.
• Peas Addition: A handful of frozen peas added in the last 5 minutes of cooking makes it even more colorful and nutritious. My kids love this!
• Spicy Version: Add a chopped green chili along with the ginger-garlic paste for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of red chili powder (as per the recipe).
• Hot: Increase the red chili powder to ¾ or 1 teaspoon, or add a chopped green chili.

Festival Adaptations (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can adapt this recipe by skipping the onions and garlic. Use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This potato capsicum sabzi is best served hot with:

• Roti (Indian flatbread)
• Paratha (stuffed flatbread)
• Rice
• A side of yogurt (raita) for a cooling effect

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

What type of potatoes work best for this sabzi?

Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.

Can I make this potato capsicum sabzi ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together.

How can I adjust the spice level of this dish?

Simply adjust the amount of red chili powder used.

What is the best way to serve this sabzi?

With warm roti or paratha! A side of raita complements it beautifully.

Can I use a different oil for tempering?

Absolutely! You can use any neutral-flavored oil like sunflower oil or canola oil. Some people also like to use mustard oil for a more pungent flavor.