Potato Capsicum Masala

For all those potato and capsicum fans,here comes a simple dish with the two vegetables that never fail to be omnipresent in our pantry! This goes well as a side dish with steamed rice and also with Chapathi

I used:

Potatoes- 2 large,peeled and cubed
Capsicum- 1 large,cubed
Onion-1 ,chopped
Tomato-1 ,chopped
Ginger-garlic paste- 1 teaspoon
Chilli powder- 1 teaspoon
Coriander powder-1 teaspoon
Cumin powder-1/2 a teaspoon
Mustard-1 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves-a few
Oil-1 tablespoon
Salt to taste

1. In a pan heat oil and put in mustard and cumin seeds.
2. When it splutters add the curry leaves and let it crisp.
3. Put in ginger garlic paste and saute for a few seconds.
4. Add the onion and cook till translucent.
5. In goes the tomato and cook till mushy.
6. Add the chilli powder,coriander powder,cumin powder,salt and mix well.
7. Add around 100ml water and let it come to a boil.
8. Put in the potato cubes and cover and cook on medium flame.Stir once in a while and cook till the potato is almost soft.Add more water if needed,a little at a time.
9. Put in the capsicum and cover and cook till the potato and capsicum are soft.
10. Remove from heat and serve with rice/chapathi.

Note:

• Adjust the potato-capsicum ratio to your choice.
• Cut the potato and capsicum to almost the same size.
• Instead of chilli,coriander and cumin powder try MTR sabzi masala / garam masala for a different flavor.
• You can also keep the capsicum crisp if you like.In that case add the capsicum when the potato is 90% cooked,add capsicum and stir.Remove from heat after a couple of minutes.
• If there a little water left after the vegetables are cooked,leave it open and cook for a few minutes till the water evaporates.

Happy cooking…