I made potato capsicum kurma / curry to go along with the jeera rice on Saturday. My friend like it so much she had packed enough for the next day.
It really went well with jeera rice and chappathi’s made that day. I did not add any chilli powder, so I did not get the bright red color that I usually get for most of my recipes.
Capsicum – 2
Medium sized Potato – 3
Onion – 1
Tomato’s – 2
Any other vegetables of your choice can also be added.
Cinnamon – 2
Cardamom or elaichi – 2
Garam masala ( optional)
Ginger Garlic paste
To Grind :
Grated coconut – 2 or 3 tbsp
Cashews – any amount of your choice(I added a fist full of them since I wanted the curry not to be spicy).
1. In a wide bottomed pan drizzle it with oil for the tadka and add cloves, cinnamon and elaichi.
2. Then add the diced onions and fry till it is transculent. After that add the ginger garlic paste and tomatoes. Saute it till the oil separates from the onion tomato mixture.
3. Now add the coriander powder, chilli powder, turmeric powder, garam masala and salt.
4. Add the diced potatoes and cook till it is half done.
5. After the potatoes are almost done, add the capsicums. Stir it well and immediately add the coconut, cashews ground paste.
6. Bring the gravy to boil, once the raw smell of coconut is gone and vegetables are cooked garnish the curry with coriander leaves.
Serve potato capsicum curry with roti, pulao or jeera rice.