How to Prepare Appetizing Potato and bell pepper curry recipe

Potato and bell pepper curry recipe. This vegetarian recipe for Indian bell pepper, tomato, and potato curry is a colorful main dish that can be as spicy or as mild as you like. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki. Take each bell pepper circle and stuff it with the potato and paneer mixture.

Blanch the apricot for a few seconds, drain, peel, remove the pits, and cut into wedges. Add the potatoes, apricots and the curry sauce, and season with salt and pepper. This Indian style curry is made with potatoes and bellpeppers. You can cook Potato and bell pepper curry recipe using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Potato and bell pepper curry recipe

1. You need 1 of Red bell pepper finelly chopped.
2. You need 1 of Yellow bell pepper finelly chopped.
3. It's 1 of Potato cut into cubes.
4. It's 1 of Onion chopped.
5. You need 1 tsp of each Green chilli, garlic and ginger paste.
6. You need 1/2 tsp of Turmeric powder.
7. It's 1 tsp of Red chilli powder.
8. Prepare 1 tsp of Cumin powder.
9. You need 1 tsp of Coriander powder.
10. Prepare to taste of Salt.
11. Prepare of as required Oil for frying.

It is very easy, very quick and very tasty. Roast a mixture of cubed potatoes, bell peppers and onions for a side dish that goes great with roasted meats. Aloo Capsicum (Bell Peppers & Potato Stir Fry) made in Instant Pot / Pressure Cooker. I added both bell peppers and potatoes to this recipe.

Potato and bell pepper curry recipe instructions

1. Wash and cut the bell peppers finally chopped. Cut potatoes length wise. Heat oil in kadai. Once the oil is hot.Fry potato till it become light brown in colour. Once it is done Then add all the finely chopped bell peppers. Saute it for a few minutes. Then add all the dry masalas. Fry for a few minutes. Then add ginger,green chilli and garlic paste. Again fry for a few minutes till the raw smell of masala goes off. Once it is done..
2. Add water as needed. Cover and cook till the vegetables become tender. After few minutes take out the lid and check the vegetables are cooked properly..
3. Once it is done. Transfer to a beautiful bowl. Garnish with fresh coriander leaves. Ready to serve with hot chapati and hot steam rice.

To make it paleo, you can skip the potatoes or add sweet potatoes. I did not add any water while cooking this dry bell. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Meanwhile in a small bowl, whisk together all the sauce ingredients. The browned golden edges of Potato Bell pepper and Eggplant Fry makes us mouthwatering and go for seconds.