Step-by-Step Instructions

1. 1.Prepare the Pan

   Light the stove and place a pan on it.

2. 2.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. Sauté until fragrant, about 30 seconds.

3. 3.Sauté Aromatics

   Add 1 teaspoon of ginger-garlic paste and 2-3 sliced green chilies. Sauté for 30 seconds until their raw smell disappears.

4. 4.Add Onions and Capsicum

   Add 1 medium chopped onion and 1 medium chopped capsicum to the pan. Sauté until the onions turn translucent and the capsicum softens slightly, about 3-4 minutes.

5. 5.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.

6. 6.Add Tomatoes and Simmer

   Add 1 medium finely chopped tomato. Mix well and cook for 2-3 minutes until the tomatoes soften and blend into the mixture.

7. 7.Add Water and Sugar

   Pour in 1/4 cup of water and add 1 teaspoon of sugar. Mix everything thoroughly and let it simmer for 2 minutes, allowing the flavors to meld.

8. 8.Incorporate Curd

   Add 1/2 cup of whisked curd (yogurt) to the pan. Stir gently and continuously to prevent curdling, cooking for another 2-3 minutes until the gravy thickens slightly.

9. 9.Garnish and Serve

   Garnish the Aloo Capsicum Sabzi with 2 tablespoons of fresh chopped coriander leaves. Turn off the stove and serve hot.