Potato Capsicum Recipe – Easy Indian Dry Veggie Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Potato Capsicum Recipe – Easy Indian Dry Veggie Stir-Fry

Hey everyone! If you’re looking for a super simple, flavorful Indian side dish, you’ve come to the right place. This potato capsicum recipe (also known as aloo capsicum ki sabzi) is a staple in my kitchen – it’s quick, easy, 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 so forgiving and tastes amazing with both roti and rice. Let’s get cooking!

Why You’ll Love This Recipe

This potato capsicum stir-fry is perfect for a weeknight meal. It’s ready in under 30 minutes, requires minimal ingredients, and is packed with flavor. Plus, it’s a great way to get your veggies in! It’s a dry sabzi, meaning it doesn’t have a gravy, making it a lighter option. Honestly, it’s just pure comfort food.

Ingredients

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

• 2 tbsp Oil
• 0.25 tsp Cumin seeds
• 1 Onion, chopped
• 1 Potato, peeled and diced (about 200 grams)
• 200 grams Capsicum (bell pepper), chopped
• 1 Tomato, chopped
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 0.5 tsp Garam masala powder
• 0.5 tsp Chilli powder (adjust to taste)
• Salt to taste

Ingredient Notes

A few little things that make a big difference!

• Capsicum: Fresh, crisp capsicum is key here. I prefer using green capsicum for that classic flavor, but you can mix in red or yellow for a bit of color.
• Potatoes: I like to use a waxy potato like Yukon Gold or red potatoes. They hold their shape well during cooking and don’t get mushy. Avoid using overly starchy potatoes like Russets.
• Spice Blends: Garam masala blends vary regionally. Feel free to use your favorite brand or even make your own! Some blends are warmer, others more fragrant. Don’t be afraid to experiment.
• Chilli Powder: Kashmiri chilli powder gives a lovely color and mild heat. If you want it spicier, use regular chilli powder or add a pinch of cayenne pepper.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan or wok over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
2. Add the chopped onion and sauté until it turns translucent and light golden brown. This usually takes about 5-7 minutes.
3. Now, add the diced potatoes. Cover the pan and cook for about 8-10 minutes, stirring occasionally, until the potatoes are half-cooked.
4. Add the chopped capsicum and sprinkle a tablespoon or two of water if needed to prevent sticking. Cover again and cook for another 3-4 minutes.
5. Time for the spices! Add the coriander powder, cumin powder, garam masala, chilli powder, and salt. Stir well to coat the vegetables evenly.
6. Cook for 3-4 minutes, stirring frequently, then add the chopped tomato. Continue cooking until the vegetables are tender, but the capsicum still has a slight crispness. I like my capsicum with a little bite!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the vegetables cook evenly.
• Keep stirring! This prevents the spices from burning and ensures everything cooks through.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Green Chilli Boost: My friend Priya loves adding a finely chopped green chilli along with the onions for an extra kick.
• Pea Power: Throw in a handful of frozen peas towards the end for added sweetness and texture. My kids love this!
• Ginger Garlic Magic: A teaspoon of ginger-garlic paste sautéed with the onions adds a lovely depth of flavor.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

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

Festival Adaptation (Navratri/Fasting Friendly)

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

Serving Suggestions

This potato capsicum sabzi is incredibly versatile!

• Serve it hot with roti, paratha, or naan.
• It’s also delicious with steamed rice and a side of dal.
• I sometimes enjoy it as part of a larger Indian thali (platter).

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 potato is best for this potato capsicum stir-fry?

Waxy potatoes like Yukon Gold or red potatoes are best. They hold their shape well and don’t get mushy.

Can I make this recipe ahead of time?

You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the sabzi just before serving for the best flavor and texture.

How can I adjust the spice level to my preference?

Adjust the amount of chilli powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.

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

Both! It’s delicious with either. Roti is a more traditional pairing, but rice is a great option if you want a lighter meal.

Can I add other vegetables to this stir-fry?

Absolutely! You can add carrots, peas, cauliflower, or beans. Just adjust the cooking time accordingly.