Get all the ingredients ready. |
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Dry roast the peanuts, sesame seeds, fennel seeds for 2 - 3 minutes. Transfer it into a blender along with 2 tbsp of water and blends into a fine paste. Keep aside. |
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Heat the pan with oil, cumin seeds, add onion, saute well until it turns to soft. Add ginger garlic paste and saute well for a minute. |
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Add tomato, saute well until tomato became soft and add potato, coriander Powder, garam masala, cumin powder, turmeric powder, red chilli powder, salt, saute well for a minute. |
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Add 1 cup of water, saute well and close the pan & cook it for 5 minutes or until the potato became soft. |
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Add capsicum and mix well. |
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close the pan and cook it for 2 minutes. |
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Add the grounded paste and add a water to adjust the gravy consistency and cook until it became thick. |
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Then, add the coriander leaves. |
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Capsicum Potato Curry | Aloo Capsicum Curry is ready to serve with chapathi, roti, dosa. |
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