Aloo capsicum recipe – How to make alu capsicum recipe – side dish for rotis

Aloo capsicum is a easy and tasty recipe made with potatoes and green capsicum along with the basic spices which are readily available in the kitchen.  This sabzi goes well with rotis, phulkas, parathas and even as an accompaniment with dal rice.  Tomatoes added to it give a tangy flavor to the dish.  I have used green capsicum, but you can also use coloured capsicums like red capsicum or yellow capsicum as well for making this dish.

Prep Time :  15 mins

Cook Time :  20 mins

Servings :  4 persons

North Indian cuisine


Potato/aloo – 2 (medium sized)

Green capsicum – 1 (large sized)

Tomatoes – 3 (medium sized)

Oil – 2 tablespoons

Mustard seeds/rai – 1/2 teaspoon

Cumin seeds/jeera – 1/2 teasppoon

A pinch of asafetida or hing

Ginger-garlic paste – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves  for garnishing

Salt to taste



Pressure cook the potatoes for 3  whistles or boil them separately in a pan with sufficient water till cooked.  Once cooled down, peel the potatoes and remove the skin.  Chop them into medium pieces and keep it aside.

Chop the capsicum into medium pieces.

Blend the tomatoes in a blender and make a puree of it.  Set aside.


Heat oil in a pan on medium flame.  Add mustard seeds and allow it to splutter. Then add cumin seeds and fry for few seconds till they light brown colour. Add ginger-garlic paste and curry leaves.  Saute for half a minute on low flame.

Add capsicum pieces and fry them for 2-3 minutes on a medium flame.  Then add tomato puree and cook on a low flame for 2 minutes.  Add red chilli powder and coriander powder. Mix well.

Once the mixture is well blended with the masalas,  add chopped boiled potatoes and garam masala.  Give a good mix.

Close the pan with its lid and cook on a low flame for another 2-3 minutes.  Switch off the flame.  Garnish with chopped coriander leaves.

Delicious aloo capsicum sabzi is ready to be served.  Serve aloo capsicum with rotis, naans or rice.


Add green chillies if you prefer a little more spicy.

You can add 3-4 cashewnuts to the tomatoes at the time of grinding. It makes the dish rich and more flavourful.  It also adds thickness to the gravy.

If you prefer a little dry vegetable dish, you can replace the tomato puree with chopped tomatoes.

Sprinkle with kasoori methi or dry fenugreek leaves for a north indian flavor.

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