Capsicum Papeto (Capsicum Potato)

 Just a simple vegetarian, no-fuss recipe. No story, no history attached to it. This pairs beautifully with tur dal and masoor dal. You can, of course choose rice or chapati as accompaniment.

Ingredients:

½ kilo capsicum, halved, deseeded and cut into half inch pieces

3 medium sized onions, sliced

2 green chilies, slit and chopped fine

4 large potatoes, peeled, cut into four and then slice (not lengthwise)

1 teaspoon cumin seeds

8 -10 curry leaves

1½ teaspoon ginger-garlic paste

1½ teaspoon chili powder (I use MDH Deghi Mirch powder)

1 teaspoon turmeric powder

1 heaped teaspoon coriander-cumin powder (dhania-jeera powder)

¼ teaspoon garam masala powder

1 teaspoon Parsi Sambhar masala (optional)

Salt to taste

6 to 8 tablespoons oil

A few sprigs of coriander leaves, finely chopped

Method:

1.    Heat oil in a non-stick wok (kadhai), add cumin seeds and curry leaves and allow to splutter.

2.    Add chopped onions and chilies and sauté till onions begin to turn golden.

3.    Add ginger-garlic paste and sauté for a few seconds, then add the chili powder, turmeric powder, coriander-cumin powder, garam masala, garam masala powder, Parsi Sambhar masala and salt to taste. Sauté for a few seconds to cook the spices. If needed, add extra oil to cook the spices or feel free to add a tiny splash of water; both work just fine.

4.    Add the sliced potatoes to the onion-spice mix and toss then well to ensure the masala evenly coats the potatoes. Lower the flame, cover the wok and cook until potatoes are half done. (Open the lid and give the potatoes a gentle mix once or twice while they are cooking)

5.    Add capsicum pieces, mix them well, but gently, with the potatoes. Cover and continue cooking on very low flame until potatoes and capsicum are cooked.

6.    Sprinkle with chopped coriander leaves, give it a stir and remove from fire.

7.    Serve with dal rice or chapatis.

Chef Notes:

1.    Please feel free to adjust the oil content and the chili powder and green chilies to suit your palate. The spice-quantity mentioned will give you a medium spicy dish.

2.    If Parsi Sambhar masala is not available in your pantry, feel free to give it a miss.

3.    This recipe is a simple one and is easy enough for newbies to try and that is precise why I have recommended a non-stick wok as working with that is easier. It ensures the potatoes and capsicum does not stick to the base of the wok and become a mess. Kitchen ‘maharathis’ may, of course use a regular wok. 😊

4.    To add the flavour of coriander leaves, I added dry homemade coriander powder as my finicky mum hates fresh coriander leaves *rolling eyes*

5.    I don’t cook as often as I used to which is why I dry curry leaves and store them in an air-tight bottle and use when needed. If you have fresh curry leaves, please go with that as it will definitely enhance the aroma of the dish. 

6.    You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Dry Coriander Leaves