Aloo Capsicum Sabzi with Curd Gravy
Main Ingredients
For Gravy & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Pan
Light the stove and place a pan on it.
Heat Oil and Temper Spices
Add 3-4 tablespoons of cooking oil to the pan. Once hot, add 1 teaspoon of cumin seeds and 2-3 dried red chilies. until fragrant, about .
Sauté Aromatics
Add 1 teaspoon of ginger-garlic paste and 2-3 sliced green chilies. for until their raw smell disappears.
Add Onions and Capsicum
Add 1 medium chopped onion and 1 medium chopped capsicum to the pan. until the onions turn translucent and the capsicum softens slightly, about .
Add Potatoes and Dry Spices
Add 250-300g of boiled baby potatoes (halved or quartered). Then add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and 1 teaspoon salt. Mix well to coat the potatoes and vegetables evenly with the spices.
Add Tomatoes and Simmer
Add 1 medium finely chopped tomato. Mix well and cook for until the tomatoes soften and blend into the mixture.
Add Water and Sugar
Pour in 1/4 cup of water and add 1 teaspoon of sugar. Mix everything thoroughly and let it for , allowing the flavors to meld.
Incorporate Curd
Add 1/2 cup of curd (yogurt) to the pan. Stir gently and continuously to prevent curdling, cooking for another until the gravy thickens slightly.
Garnish and Serve
Garnish the Aloo Capsicum Sabzi with 2 tablespoons of fresh chopped coriander leaves. Turn off the stove and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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