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potatoes-4 cut into cubes

  • Capsicum-2 chopped
  • Tomatoes (puree form)-2
  • Ginger grated-1/2 inch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Asafoetida (hing)- a pinch
  • Salt to taste
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil


  • Heat 3-4 tablespoons oil in a pan & add potatoes to it.
  • Fry them for a minute or two & then take them out on a paper towel. Keep them aside.
  • In the leftover oil, add asafoetida & cumin seeds.
  • As they crackle, add grated ginger to it.
  • As the ginger turns slightly brown, add tomatoes.
  • Mix well & add turmeric powder & coriander powder to it.
  • As the mixture leaves oil, add salt, red chilli powder & garam masala powder.
  • Mix well & add capsicum to it.
  • Fry capsicum in the mixture for 2 minutes & then add fried potatoes to it.
  • Cover the pan with a lid till the capsicum & potates turn soft.
  • Keep checking in between.
  • Once they become soft & well cooked, turn off the flame.
  • Potato capsicum is ready to serve.