Aloo Capsicum Peas curry

We generally prepare this curry as a roti supplement. Potatoes go with most of the vegetables and so do green peas. Capsicum is rich in vitaman C. The specialty of this curry is that each veggie compliments the other to give a great taste.

Preparation time is 15 -20 mins.

Serves 2

Ingredients

Potatoes (Aloo) sliced 2
Capsicum (Simla Mirchi) sliced 1
Frozen/Fresh green peas (Batani) 1 cup
Tomato puree/tomato 1
Finely chopped onion 1
Finely chopped Ginger (Allam) 1tsp
Refined cooking oil 2 tsp
Pinch of turmeric (Pasupu/haldi)
Cumin (Jeera/jilakara) 1 tsp
Garam masala 1 tsp
Cumin powder (Jeera powder) 1 tsp
Red chilly powder 1/2 tsp
Salt to taste
Finely chopped coriander to garnish

Method:

Place the kadai (bandli/mookudu) on the stove on simmer and add 2 tsp of oil.

Once the oil is heated add cumin (jeera) and the ginger. Once the cumin splutters add onion and sauté till they are transparent.

Add a pinch of turmeric and the potatoes and sauté for half a min.

Add the capsicum and green peas and sauté for half a min. Add salt and mix. Add one fourth cup of water i.e. enough for the vegetables to be half soaked in water. Now allow the vegetables to cook until the water is almost evaporated.

Once the vegetables are cooked, and water content has also reduced, add a tbsp of tomato paste or the chopped tomatoes as available.

Add 1 tsp of garam masala and half tsp red chilly powder. Also add 1 tsp of cumin powder and mix. Now allow to cook for 1 to 2 mins and switch the stove off. Hot and spicy Aloo capsicum peas curry is ready.

Garnish with coriander to serve.

Since we have added tomato paste/tomatoes incase there is water left also, it will seem a semi-gravy curry. But it is advisable to see that all the water has not evaporated as that may result in the curry getting burnt.

Aloo Capsicum peas curry is a great combo for Rotis, naans and plain parathas.