Capsicum, Fry potato and Tomato Subji
#vegan #lunchrecipe
This aloo shimla (capsicum potato) ki sabji is my mother-in-law’s fabulous recipe that is high on flavors. It is not only simple and quick but also made with minimal spices. I always add potatoes in this recipe as it tastes better.
Open in Cookpad AppCooking Instructions
- 1
Wash and Chop capsicum in cubes. Grate 2 tomatoes and make puree. Peel, Wash and chop onions and potatoes and chop potatoes in small pieces and onions lengthwise.
- 2
Heat 2 tb sp cooking oil in a wok. Add chopped potatoes and shallow fry till crispie golden brown colour. Remove it in a plate.
- 3
Now add onion in the same wok and fry onion till golden. Add tomato puree, salt, red chilli powder and turmeric powder and mix well. Saute for 1 minute.
- 4
Now add chopped capsicums and saute for 1 minute. Toss it well. Now add fried potatoes and mix well.
- 5
Now cover the lid and cook for 5 minutes on low flame till it is done/soft. Add 2 chopped tomatoes in it and toss well and cook for 30 seconds. Sprinkled garam masala over it.
- 6
Serve hot with chapatti or parantha.
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