ALOO CAPSICUM STIR FRY - Step wise Recipe

Chapathis and Rotis certainly deserve a delicious side dish, rather a tasty sabzi. Although there are plenty of gravy based such recipes, dry sabzis equally score. What you ll be reading below is what I cooked for lunch. Something I recommend you to try - a quick one, I promise.

Coloured peppers are such a blissful appearance to the eye and off-course to the tongue, it is an excellent choice for a dry sabzi. I picked some coloured peppers at Cold storage so fresh and so cute that I bought them after I enticed myself in giving my husband a surprise lunch treat. To add taste and flavour, I decided to blend the coloured peppers with potatoes and smeared them with fragrant spices. Read on for the full recipe, go ahead and treat your tongue. 

Preparation Time : 10 min                    Cooking Time : 15 min      

Coloured Peppers .......................... 1 each  (Red, Green and Yellow cut into julienne or batons)
Onions ......................................... 2 Big ( Sliced into Juliennes)
Potatoes ....................................... 2 Medium sized ( Sliced into Juliennes)
Garlic .......................................... 2 to 3 flakes chopped
Cumin Seeds ................................ 1 tsp
Turmeric Powder ......................... 1 tsp
Chilli Powder ............................... To taste
Coriander Powder ........................ 1 tbsp
Garam Masala Powder/ ................ 1 tsp
Chaat Masala powder .................. A pinch
Kitchen King Masala
Kasoori Methi .............................. 1 tbsp
Green Chillies .............................. 3 to 4 slit ( Optional)
Salt ............................................ To taste
Sugar ......................................... 1 tsp
Oil + Ghee ................................... 1  tsp +1 tsp
Cilantro ........................................ To garnish

METHOD

• Heat the Ghee and Oil mixture in a Kadai and  add the cumin seeds first. When it crackles add the  Onions, slit green chillies and saute till it is done.

• Microwave the Potatoes for 4 to 5 min on high mode and keep aside. 
• Next add the Potatoes, turmeric powder and the salt and cook till the potatoes are half done. Then add the coloured Peppers and continue to saute.

• Next add the Coriander Powder, Chat Masala powder, Chillie Powder and the Garam masala Powder/ Kitchen King Masala and stir well. Cook on medium flame.

• Cook untill all the spices blend well and dsah in the Kasoori Methi and stir. Lastly add the sugar and saute well on high flame and switch off the flame. 
• Add lot of chopped Cilantro to the mixture. Serve hot with Rotis, Parathas or Rice.

NOTES

• You can add Paneer cubes and Mushrooms to make the Sabzi more nutritious
• Çut down the chilli powder or green chillies if you find both too spicy.
• If you microwave the potatoes prior it shortens the cooking time. If not it takes  a total of 25 mins for the whole thing to be done.
• The best way to cook this would be an open pan method. 
• However if you do not have a microwave you may require to cook the potatoes on a low flame or pressure cook it till its just rightly done. 
• The coloured peppers give a wonderful visual appeal.