Capsicum, Fry potato and Tomato Subji

Name: Capsicum, Fry potato and Tomato Subji
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Capsicum; 2 potatoes; 2 onions; 2+2 Tomatoes(2 pureed & 2 chopped); to taste Salt; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp coriander seeds powder; 1/4 tsp garam masala; 2+1 tbsp cooking oil

Aruna Thapar @Arunathapar27

New Delhi

#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.

Aruna Thapar @Arunathapar27

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Ingredients

30 minutes

4 servings

2Capsicum
2potatoes
2onions
2+2 Tomatoes(2 pureed & 2 chopped)
to tasteSalt
1/4 tspred chilli powder
1/4 tspturmeric powder
1/4 tspcoriander seeds powder
1/4 tspgaram masala
2+1 tbsp cooking oil

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Steps

30 minutes

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.