Saturday, January 25, 2014

Aloo Masala Capsicum


Lately I have been following my MIL's advice & been back in the kitchen daily, and I have totally rediscovered my love for cooking again! (Hey, at least I stuck to one of my New Years resolutions, right?)

One of my favorite recipes to prepare is Aloo Masala Capsicum. "Capsicum" is what Indians call "Bell Pepper". It is a delicious, aromatic everyday dish.

For this recipe, I like to cook all the vegetables separately, and then add the spices in.

Madh Mama's Aloo Masala Capsicum

Serves 2 people (and a baby!)

Ingredients:
- 1 large potato
- 1/2 red onion
- 2 Capsicum/Bell Pepper
- 1 tsp salt
- 1/2 tbsp ground coriander powder
- 3/4 tsp chilli powder
- 1 tbsp ginger/garlic paste (can be purchased at Indian grocer in the refrigerator section)
- 6 tbsp oil (either vegetable, sunflower or peanut oil works well)

Tools:
- medium saute pan
-potato peeler


Directions:

(Ingredients)

1. Chop the onion


2. Chop the Capsicum into 1 inch pieces


3. Peel & chop the potato into 1 inch pieces


4. Turn the pan on to medium heat and pour in 2 tbsp oil and let it heat up for a minute.

5. Put onions in the pan and stir, coating them with oil. Stir again after 2 minutes.


6. After an additional 2 minutes, put it 1 tbsp of ginger/garlic paste.


7. Let the onions cook until they are see-through (about 4 minutes after putting ginger/garlic paste). 

(Onions done)

8. Set onions aside in a bowl.

9. Use the same pan to cook the Capsicum - pour in 2 tbsp oil and let it heat up for a minute. Then pour in the chopped capsicum and stir.


10. Stir once, every two minutes, for a total of 8 minutes, or until the skin of the capsicum buckles.


11. Set Capsicum aside, in the bowl along with the onions.

12. Use the same pan to cook the Potato - pour in 2 tbsp oil and let it heat up for a minute. Then pour in the potato & stir.

13. Stir once, every 3 minutes, for a total of 9 minutes.


14. Then, put in the spices (salt, coriander powder) and stir as the potatoes are still cooking.

15. Cook for an additional 13 minutes, or until the potatoes are fully done.

16. Throw in the other cooked vegetables (onion & capsicum) and sprinkle 3/4 tsp chilli powder. Stir.


17. Let it cook for an additional 3 minutes.


VOILA!

Serve with basmati rice, or chapati.





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11 comments

  1. It's looks delicious.. Clear stepwise clicks :) nice post..

    ReplyDelete
  2. I viewed two of your latest posts right before lunch time. :(
    No matter what I'll have today, I'm going to be disappointed. ;P

    Nice post..going to try this one soon. :)

    K

    ReplyDelete
    Replies
    1. Hahaha! This one makes me hungry too :)

      Delete
  3. Nice to see you are learning Indian cooking! Are your in laws Vegetarian?

    ReplyDelete
    Replies
    1. Pure veg! No meats allowed in the house!

      Delete
  4. Your cooking sounds really delicious! Sorry, but I didn't know where to place this article, so am putting it here. Hope that is okay.

    http://blogs.wsj.com/indiarealtime/2014/03/09/how-to-breakfast-like-an-indian/

    ReplyDelete
  5. I know I am a little late but is this chili powder the red chili powder you can pick up at the indian store, or the kind more westerners would be familiar with putting in american style chili?

    ReplyDelete
  6. I made this today! Totally followed your method of cooking veggies separately and mixing the spices together. My mom was like "its taking so long y can't u cook all the three veggies at once.!"Lol.

    ReplyDelete

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