Last Updated on 2 months by Neha Deshmukh

Potato Capsicum Recipe – Authentic Indian Dry Curry With Besan

Introduction

Okay, let’s be real – sometimes you just crave a simple, comforting Indian dish that doesn’t take all day to make. This Potato Capsicum recipe is exactly that! It’s a dry curry, packed with flavour, and comes together surprisingly quickly. I first made this when I was a student, needing something tasty and filling on a budget, and it’s been a family favourite ever since. It’s the kind of dish my grandmother would make – wholesome, flavourful, and made with love. You’ll absolutely love how easy it is to whip up!

Why You’ll Love This Recipe

This Potato Capsicum recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s flavourful, with a lovely balance of spices. Plus, it’s incredibly versatile. Serve it with roti, poori, or even rice. It’s a fantastic weeknight meal that the whole family will enjoy.

Ingredients

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

• 3 medium potatoes (about 500g)
• 1 tbsp oil (approximately 15ml)
• 1 tsp cumin seeds
• 1 large green capsicum (bell pepper), cubed
• 2 tbsp besan (chickpea flour)
• 1 tsp Kashmiri chilli powder
• 0.5 tsp turmeric powder
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

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

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they can become too soft. About 500g is perfect for 3 servings.

Besan (Chickpea Flour): The Key to Texture

Besan is what gives this curry its lovely, slightly nutty flavour and helps create that perfect coating on the potatoes and capsicum. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.

Kashmiri Chili Powder: For Color and Mild Heat

Kashmiri chili powder is a game-changer! It gives the dish a beautiful vibrant red colour without a lot of heat. If you can’t find it, you can substitute with regular chili powder, but use a little less to avoid making it too spicy.

Cumin Seeds: Aromatic Foundation

Don’t skip toasting the cumin seeds! It really wakes up their flavour. It’s a small step that makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes for one whistle on high flame, then allow the pressure to release naturally. Once cooled, peel and cube them, ensuring they are cooked yet firm. You don’t want them falling apart!
2. Next, heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their amazing aroma.
3. Add the cubed capsicum and sauté until it’s slightly wilted and has a little bit of char. This adds a lovely smoky flavour.
4. Now, add the cooked potatoes, besan, Kashmiri chili powder, turmeric powder, and salt. Pour in about ½ cup (120ml) of water and mix everything really well.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until the gravy thickens to your liking. Stir occasionally to prevent sticking.
6. Finally, garnish with fresh coriander leaves and serve hot with your favourite Indian bread or rice!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Gravy Consistency

If the gravy is too thick, add a splash more water. If it’s too thin, simmer for a few more minutes. It’s all about finding that sweet spot!

Preventing Potatoes from Becoming Mushy

Don’t overcook the potatoes in the pressure cooker! They should be cooked through but still hold their shape.

Roasting Besan for Enhanced Flavor

For a deeper, nuttier flavour, you can lightly roast the besan in a dry pan for a few minutes before adding it to the curry. Just be careful not to burn it!

Variations

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

Vegan Adaptation

This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.

Gluten-Free Adaptation

Besan is naturally gluten-free, so this recipe is perfect for those avoiding gluten.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the Kashmiri chili powder to ½ tsp.
• Medium: Use 1 tsp Kashmiri chili powder and a pinch of regular chili powder.
• Hot: Add ½ – 1 tsp of regular chili powder along with the Kashmiri chili powder.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the besan and use singada atta (water chestnut flour) for a vrat-friendly version. For Diwali, you can add a touch of garam masala for extra warmth and flavour.

Serving Suggestions

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

• With Roti: A classic pairing!
• With Poori: For a more indulgent meal.
• With Rice: Especially good with a side of raita (yogurt dip).
• With a side of dal: For a complete and satisfying meal.

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. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are ideal. They hold their shape well and have a creamy texture.

Can I make this Potato Capsicum recipe ahead of time?

Yes! You can cook the potatoes and even sauté the capsicum a day ahead. Store them separately and then assemble the curry just before serving.

Is it possible to adjust the spice level to suit my preference?

Absolutely! See the “Spice Level Adjustment” section above for tips.

What is the best way to serve this dish – with roti, poori, or rice?

It’s delicious with all three! Roti is a classic choice, poori is more indulgent, and rice is a great option if you want a lighter meal.

Can I use a different type of flour instead of besan?

While besan is traditional, you could try using rice flour as a substitute, but the texture and flavour will be slightly different.