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Potato Capsicum Fry | Dry Aloo Shimla Mirch Recipe | Potato Capsicum Masala for Roti


Hey guys, here is a simple yet delicious Potato Capsicum fry for your lunch boxes which can be relished with rotis or chapatis. Enjoy it but please don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

This is a dry vegetarian dish. You can have it as a side dish or use it to stuff chapatis or sandwiches for your lunch boxes. Kids love this dish.

All you need to do is chop one onion, cube 2 potatoes, cube 2 tomatoes and 2 capsicums. As usual, heat oil and fry some Shahi jeera if you have for that royal taste, or you can use regular cumin seeds. Then fry the onion until it turns pink. Now add the potato cubes, cover & cook until they are almost done by stirring occasionally.

Then you add the regular ginger, garlic, green chilli, coriander powder, turmeric powder, chilli powder and mix well with the potatoes. Now add the tomato cubes, capsicum cubes, salt, mix, cover and cook for 2 minutes. Keep the capsicums crunchy.

Lastly add some roasted peanuts powder for the nutty flavour along with garam masala and coriander leaves.

How easy that can be? It tastes so good that I bet you will be wanting to eat it all the time.


Prep time: 5 mins. Cook time: 10 mins. Total time: 15 mins.

Author: Curry for the Soul

Recipe Type: Vegetarian delights

Cuisine: Indian

Serves: 6


  • 2 large potatoes, cubed

  • 2 large capsicums, cubed

  • 2 large tomatoes, cubed

  • 1 large red onion, chopped

  • 3 tbsp oil

  • 1 tsp Shahi jeera or cumin seeds

  • 1 & 1/2 tsp pink rock salt

  • 1 tbsp ginger & garlic paste

  • 2 green chillies, chopped

  • 2 pinches asafoetida

  • 1/2 tsp turmeric powder

  • 1 tsp Kashmiri chilli powder

  • 1 tbsp coriander powder

  • 1/2 tsp garam masala

  • 2 tbsp roasted peanuts powder

  • 2 tbsp coriander leaves


  1. Heat oil and add Shahi jeera

  2. When it sizzles, add the chopped onion and 1/2 tsp pink salt

  3. Saute until onions turn pink

  4. Add potato cubes, stir well, cover & cook on medium flame by stirring occasionally, until potatoes are almost done

  5. Now add ginger-garlic paste, green chillies, asafoetida and saute for 2 minutes

  6. Add Kashmiri chilli powder, coriander powder, turmeric powder and mix well

  7. Add tomato cubes, 1/2 tsp salt and mix well

  8. Add capsicum, mix well, cover and cook for 2 minutes

  9. Lastly add garam masala, peanut powder, coriander leaves and mix gently

  10. Cover and simmer for 1 minute over low flame.

Potato capsicum fry is ready to be served with roti, chapati, naan or rice.


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