My husband can't resist fresh looking vegetables in the market and he probably thinks they would retain their freshness for weeks :). So when he gets a truckload of bell peppers of different colors just because they were looking fresh, what am I to do? I could not accommodate so many veggies in the already loaded refrigerator. So I had to change my plans for dinner and this curry in the typical South Indian way appeared on the dinner table. I didn't add ginger and garlic, but feel free to add if preferred. 

I have to note here for my future reference that the ginger and garlic were not missed and the kids liked this as I had made it a little milder.

Alu-Capsicum Masala

Ingredients -

Alu / Potatoes, diced 2-3 cups
Capsicum, (red/green/yellow/orange), diced, 2 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Salt as per taste
Turmeric 1/2 tsp
Jeera Powder 1 tsp
Dhania Powder 1 tsp (Optional - I didn't use)
*Amchur Powder 1 tsp
Cloves 4, Cinnamon 1/2 inch, Cardamom pods 2 (All of them Powdered)
Seasoning (Oil 2-3 Tbsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Jeera 1 tsp, Mustard seeds 1 tsp, Curry leaves few, Red Chillies 1-2 )

To Grind - 
Peanuts 3 Tbsp
Sesame Seeds 1 Tbsp
Cashews 2 Tbsp
Coconut (dry/fresh) 2 Tbsp
Red Chillies 2 (or as per taste)
Green Chillies 1-2 (or as per taste)
Coriander leaves handful

*Use tamarind juice if preferred

Alu-Capsicum Masala

Method Of Preparation  -

In a heated sauce pan, add 1 tsp oil and saute onions until they are golden brown.Make a fine paste of the roasted sesame seeds, peanuts, cashews, coconut powder, red chillies, coriander leaves, sauteed onions and half of the chopped tomatoes.

Clean the sauce pan and heat the remaining oil. Add the seasoning ingredients and after they are brown and transfer the fine paste. Feel free to add required water and let it boil until the oil oozes out.

Add the turmeric, chopped capsicum and cubed potatoes, cover and let them cook.

While it is cooking, make a powder of cloves, cinnamon and cardamom in a mortar and pestle (or spice grinder). Add it to the simmering veggies. Also add in the jeera powder.

Add salt as per taste tamarind juice and or amchur powder to taste.

Let it simmer until the veggies are cooked through. Remove from fire and garnish with coriander leaves.

Serve with Roti/Naan/Rice and enjoy!

Preparation Time 40 min 
Serves 5-6 


  1. Unknown Says:
  2. wow perfect subzi to have with hot phulkas :)

  3. Ramya Says:
  4. very yummy combo with roti...

  5. divya Says:
  6. looks absolutely perfect and delicious.. thanks for sharing dear :)

  7. Unknown Says:
  8. awesome recipe I was about to make this but ended up making something else...

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  9. Unknown Says:
  10. It's a delicious combo..

  11. Lovely combination.. looks perfect !!
    Indian Cuisine

  12. Indian Khana Says:
  13. Yummy combo ...looks so delicious

  14. Prathima Rao Says:
  15. Delicious curry..Peanuts give it a nice flavor :)
    Prathima Rao
    Prats Corner

  16. Usha Says:
  17. Perfect for roti!

    I wish my husband would do some groceries once in a while.. He would rather starve himself than go pick up some veggies/groceries from the store... :(

  18. soujanya Says:
  19. nice combo...perfect with roti/pulkas

  20. Unknown Says:
  21. I make it this way sometimes! Very nice side dish for chapathis!

  22. Archana Says:
  23. Perfect for lunch any day!
    Do check out my event and send me your entries.

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