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Potato and Capsicum Quick Fry

 Potato and Capsicum Quick Fry



Here is a simple and no- fuss fry that one can whip up in a few minutes. The simplicity does not make it any less delicious. A very light curry with few spices, this one is great as a side dish with rice or pulkas. It is a great change from heavy and spicy dishes. Made with Potatoes, Capsicum and Tomato, one can add other vegetables as per choice or availability. Peas, Carrots or Caulifower can be added.

Potatoes are gluten free and rich in nutrients and vitamins. They contain minimal fat, sodium or cholesterol.

Capsicum is an excellent source of fiber and vitamins. 

  • Ingredients:
1/2 Kg Potatoes
1/4 Kg Green Bell Peppers ( Capsicum)
2 Large Tomatoes
1 Cup Diced Onions
1 Bay Leaf
1/2 Tsp Turmeric
1 Tsp Chilli Powder
1/2 Tsp Garam Masala Powder
Salt to taste
10 Kernels Cashewnuts
4 Tbsps Oil

Let's get started:

 Wash and peel the Potatoes. Cut into small cubes. The smaller they are, the quicker they cook.
Wash and cut the Capsicum into small dices.

Heat the oil and fry the Cashew nuts till light golden brown. Drain and keep aside.

In the same oil, add the Potato cubes, salt and Turmeric Powder and fry covered on medium flame, till partially cooked. Don't add any water. The moisture from the curry will cook the potatoes.

When the potatoes are 3/4 cooked ( when you press them, they should be partially done), add the onions and tomatoes and fry covered on low heat for about four to five minutes.

When the onions are translucent and the tomatoes slightly mushy, add the Capsicum pieces and fry for a few more minutes. 

Add the Bay leaf , Chilli Powder and Garam Masala powder and mix well. Cover and cook for a few minutes till all the masalas are well blended.

Add the Cashewnuts and serve hot. This curry will not be like a gravy nor will the vegetables be too soft. The capsicum will still retain a slight crunch.

Serve hot with rice or pulkas.

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