Potato Capsicum Fry Recipe – Quick Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Potato Capsicum Fry Recipe – Quick Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy side dish that’s bursting with flavour. This Potato Capsicum Fry is exactly that. I first made this when I was a student and needed something satisfying and speedy for dinner – and it’s been a family favourite ever since! It’s a simple combination of potatoes and capsicum, spiced just right, and ready in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Potato Capsicum Fry is a winner for so many reasons. It’s incredibly easy to make, even if you’re a beginner in the kitchen. The flavours are fantastic – a lovely balance of spicy, tangy, and slightly sweet. Plus, it’s a really versatile dish. It pairs beautifully with roti, paratha, or even rice. Honestly, it’s the kind of recipe you’ll find yourself making again and again.

Ingredients

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

• 2 medium Capsicum (about 200g)
• 3 medium Raw Potatoes (about 300g)
• 0.5 teaspoon Chili Powder (adjust to your spice preference!)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Chat Masala
• 1 teaspoon Chopped coriander, for garnish
• 0.5 teaspoon Sugar
• 1 tablespoon Oil
• 0.25 teaspoon Cumin Seeds
• 0.25 teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference.

• Asafoetida (Hing): Don’t skip this! It adds a unique flavour and is fantastic for digestion. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Chili Powder: In India, we have so many varieties of chili powder! Kashmiri chili powder gives a lovely colour and mild heat, while regular chili powder will give you a good kick. Feel free to experiment to find your favourite.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper, as they get nice and crispy. But any all-purpose potato will work well.
• Capsicum: Red, green, or yellow capsicum all work beautifully. I often use a mix for a more colourful dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cut the capsicums into long, thin strips – think French fries! Peel the potatoes and cut them into similar strips.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter. This releases their lovely aroma.
3. Now, add the asafoetida (hing), potato strips, and turmeric powder. Give it a good mix and cook covered for 2-3 minutes, until the potatoes start to soften slightly.
4. Add the capsicum strips. Gently mix everything together and cook covered for another 2 minutes on low heat. We want the capsicum to soften but still have a bit of crunch.
5. Time for the flavour boost! Add the sugar, salt, garam masala, chaat masala, and chili powder. Stir well, being careful not to break the vegetable strips.
6. Cook uncovered for about 1 minute, allowing all those wonderful flavours to blend together.
7. Finally, garnish with fresh coriander and serve hot with roti or paratha.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook in two batches to ensure the vegetables fry properly and get crispy.
• Keep stirring gently to prevent sticking and ensure even cooking.
• Adjust the amount of chili powder to suit your taste.

Variations

• My friend Priya adds a squeeze of lemon juice at the end for extra tanginess. It’s delicious!
• For a richer flavour, you can add a tablespoon of chopped onions along with the cumin seeds.
• My family loves adding a pinch of amchur (dry mango powder) for a sour 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, Medium, Hot)

• Mild: Reduce the chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of chili powder as per the recipe.
• Hot: Increase the chili powder to ¾ or 1 teaspoon, or add a pinch of cayenne pepper.

Festival Adaptation (Navratri/Fasting Friendly – using appropriate oil)

During Navratri or other fasting periods, you can easily adapt this recipe. Simply use a fasting-friendly oil like peanut oil or sunflower oil instead of regular cooking oil.

Serving Suggestions

This Potato Capsicum Fry is fantastic as a side dish with:

• Roti or Paratha
• Dal and Rice
• As part of a larger Indian Thali
• 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 before serving. They won’t be as crispy, but still tasty!

FAQs

What type of potatoes work best for this fry?

Starchy potatoes like Yukon Gold or Maris Piper are ideal, as they get nice and crispy. But any all-purpose potato will work.

Can I make this ahead of time?

You can prep the vegetables ahead of time and store them in the fridge. However, it’s best to fry them just before serving for the best texture.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a spice with a pungent aroma that adds a unique flavour to Indian dishes. It’s also known for its digestive benefits. You can find it at most Indian grocery stores or online.

Can I use a different oil for frying?

Yes, you can! Sunflower oil, peanut oil, or vegetable oil are all good options.

How can I adjust the spice level of this dish?

Simply adjust the amount of chili powder to your liking.

Is this dish suitable for kids?

Yes, you can easily make it kid-friendly by reducing or omitting the chili powder.