Potato Capsicum Recipe – Easy Indian Dry Veg Side Dish

Last Updated on 2 months by Neha Deshmukh

Potato Capsicum Recipe – Easy Indian Dry Veg Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that come together quickly. This Potato Capsicum recipe (also known as Aloo Capsicum Sabzi) is exactly that. It’s a staple in many Indian homes, and honestly, it’s one of the first things I learned to make when I started cooking! It’s comforting, versatile, and perfect with roti, paratha, or even alongside a simple dal-rice.

Why You’ll Love This Recipe

This potato capsicum sabzi is a winner for so many reasons. It’s incredibly easy to make, using ingredients you likely already have in your pantry. It’s a fantastic way to get some veggies on your plate, and the combination of potatoes and capsicum is just delightful. Plus, the tangy kick from the amchur (dry mango powder) really elevates the flavors. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 3-4 capsicum (green bell pepper)
• 3-4 medium potatoes
• ½ – 1 teaspoon turmeric powder
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• ½ – 1 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• 3 tablespoons oil
• Salt as required

Ingredient Notes

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

• Capsicum: I prefer green bell peppers for this, but you can experiment with red or yellow for a sweeter flavor.
• Potatoes: Any variety works, but I find that Yukon Gold or red potatoes hold their shape nicely.
• Amchur (Dry Mango Powder): This is the secret ingredient! It adds a lovely tangy flavor that balances the spices. It’s a common ingredient in North Indian cuisine. If you can’t find it, I’ll share substitution ideas in the FAQs.
• Spice Levels: Red chili powder can vary a lot in heat. Start with ½ teaspoon and add more to taste. My grandma always used Kashmiri chili powder for a vibrant color and mild heat – it’s a great option if you can find it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and chop the capsicum into thick strips. Peel and slice the potatoes into wedges – about the same size as your capsicum pieces.
2. Heat the oil in a pan over medium-low heat. Add the potatoes and sauté for about 5-7 minutes, until they’re half-cooked and lightly golden. We don’t want them fully cooked yet, just a head start!
3. Now, add the capsicum to the pan and sauté for another 1-2 minutes. You want it to soften slightly, but still have a bit of crunch.
4. Time for the spices! Sprinkle in the turmeric powder, red chili powder, and salt. Stir well to make sure all the vegetables are nicely coated.
5. Cover the pan and cook on low heat, stirring occasionally. This is where patience comes in! If things start to stick, add a splash of water – just a tablespoon or two.
6. Once the vegetables are tender (about 10-15 minutes total cooking time), add the garam masala and dry mango powder. Give it a good stir and adjust the seasoning to your liking.
7. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the potatoes and capsicum in batches to ensure they brown properly.
• Keep the heat low to prevent burning. We want everything to cook through gently.
• Taste as you go! Adjust the spices to your preference.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Quick Weeknight Version: Use pre-cut potatoes and capsicum to save time.
• Potato Variety Options: I’ve used Yukon Golds, but you can also use red potatoes, or even sweet potatoes for a different flavor profile. My friend loves using baby potatoes – they look adorable!

Serving Suggestions

This Potato Capsicum Sabzi is incredibly versatile. Here are a few of my favorite ways to serve it:

• With roti or paratha – a classic combination!
• As a side dish with dal-rice.
• As part of a larger Indian thali (platter).
• Even as a filling for wraps or sandwiches!

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 might lose a little of its initial freshness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, it’s best enjoyed fresh! But leftovers are still tasty.
• Can I use a different type of chili powder? Absolutely! Kashmiri chili powder is great for color and mild heat. Cayenne pepper will add a significant kick.
• What is Amchur and can I substitute it? Amchur is dry mango powder, adding a tangy flavor. If you can’t find it, you can substitute with 1 tablespoon of lemon juice or a teaspoon of tamarind paste.
• How can I make this ahead of time? You can chop the vegetables ahead of time and store them in the fridge. But I recommend cooking the sabzi just before serving for the best flavor and texture.
• Can I add other vegetables to this dish? Definitely! Peas, cauliflower, or even beans would be delicious additions.

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!