Preparation Time: 10 minutes

Cooking Time: 15 minutes

  • 3 medium capsicums
  • 2 medium potatoes, boiled, peeled and cubed
  • 2 medium onions, chopped
  • 1 medium tomato, chopped
  • 2 tbsp cashew nuts
  • 1/2 tsp ginger, grated
  • 3-4 cloves garlic
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2½ tbsp oil
  • 1 tsp sugar
  • 1/2 cup water
  • salt to taste
  • Grind tomato, cashew nuts, ginger, garlic, coriander seeds and cumin seeds in a mixer jar with 1/4 cup water to make a puree.
  • Take a pan or wok and heat 1 tablespoon oil. Add chopped capsicum, sprinkle salt over it.
  • Sauté on medium heat for 3-4 minutes. Transfer to a plate and keep aside.
  • Add remaining 1½ tablespoons oil in same pan and sauté chopped onion until it turns light brown. Add red chilli powder, turmeric powder and garam masala, mix well.
  • Add puree (prepared in step 1), salt and sugar.
  • Cook on low to medium heat until oil starts to separate from it (It will take around 5-6 minutes).
  • Add boiled and cubed potatoes and cooked capsicum, stir and mix well.
  • Add 1/4 cup water and let mixture cook over medium flame.
  • Cook for 3-4 minutes or until gravy turns thick.
  • Turn off the heat and transfer the potato and capsicum curry to a serving bowl.
Makes 4 servings.