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Gary's Cookbook
Aloo capsicum fry
Main course
Choose other Recipes in this category
Aloo capsicum fry
Aloo tomato curry
Baigan bharta/Mashed Eggplant
Besan ki Sabzi
Bharwa bhindi
Bharwa Karela (stuffed bitter gourd)
Cashew Paneer
Daal Makhani
Dal Palak
Dry Spicy Chane
Hyderabadi Bagara Baingan
Kofta Malai
Masala Aloo
Matar Paneer
Moong dal Sambar
Navratna Korma
Nimona
Palak Paneer
Paneer Bhurji
Paneer Stir Fry
Potato - eggplant curry
Soya granules curry
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( 2 Assessment )
Ingredient list
¾ pound baby potatoes, washed, peeled and quartered
1 large bell pepper, cut into thin long strips
12 cloves garlic, chopped
1 tsp mustard seeds
1 tsp cumin seeds
5 green chillies, minced
½ tsp turmeric powder
1 tsp dhania powder
1 tsp cumin powder
1 tsp amchoor (Mango powder)
5 tbsp cooking oil
Salt to taste
Preparation
Heat the oil and add the cumin, mustard seed , green chillies and garlic.
When the mustard splutters, add the potatoes and fry for about 5-8 min. on low heat.
Let the potatoes on heat until it cooked, add water only if necessary.
Add the green peppers and continue frying on a medium flame for about 8 minutes.
Add the turmeric, amchoor, dhania and cumin powders and mix well.
Continue frying on a low heat for about 2 more minutes.
Notes
This tastes yummy with chapatis or naans.
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