Aloo Capsicum

Aloo Capsicum is a vibrant and flavorful Indian dish that combines tender potatoes and colorful bell peppers with aromatic spices, creating a delightful and satisfying meal. This dairy-free recipe is perfect for a quick weeknight dinner, bursting with nutrition and taste.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Capsicum (bell pepper) - 150 grams, diced
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Oil (cooking) - 2 tablespoons
• Fresh coriander leaves - for garnish

Steps

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add 1 teaspoon of cumin seeds and let them splutter.
3. Add the finely chopped onion and sauté until it turns golden brown.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Add the chopped tomato and cook until it softens and blends into the mixture.
6. Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt, mixing well.
7. Add the diced potatoes to the pan, stirring to coat them with the spice mixture.
8. Cover the pan and cook for about 10 minutes, stirring occasionally, until the potatoes are slightly tender.
9. Add the diced capsicum and garam masala to the pan, mixing everything together.
10. Cover again and cook for an additional 5-7 minutes, or until the potatoes and capsicum are cooked through.
11. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 37 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and A from the bell peppers and tomatoes.
• High in fiber from the potatoes, promoting digestive health.

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