Tata Sampann Recipes: Aloo Capsicum Recipe
Cooking the same vegetables every day, week after week, can get quite tiresome and boring for everyone. Similar tastes tend to lose their charm when made repeatedly. But the beauty of Indian food is that you can make many version of the same vegetables while using the same spices. Each dish can taste different and distinctive just by changing some ingredients and method of cooking.
Potato is an essential ingredient, ever-present in our kitchen. It is one of the most liked vegetables in our kitchen. It can be made in countless ways and most individuals are fond of it. While capsicum or bell pepper, commonly known as Shimla Mirch, is another vegetable which is easily available in the market. The combination of aloo and capsicum is quite a delicious and healthy one.
Along with being a great source of vitamin C and other antioxidants, capsicum is also low in calories. It contains vitamin K1, vitamin E, vitamin A, folate and potassium. Potatoes are also packed with antioxidants, vitamins and minerals such as Vitamin C, B6, potassium and manganese. They are a great addition to your diet if you are looking to gain weight.
In this video from Bharatz Kitchen, learn an easy and delicious aloo capsicum recipe which can be made at a moment’s notice. As the secret to the fabulous taste of this aloo capsicum recipe is the spices used in it, make sure you authentic and pure spices from the Tata Sampann range to get the perfect taste and texture. Spices don’t just add flavour but also medicinal properties to the meal. They are anti-inflammatory, can enhance gut health and help boost immunity.
To make the masala:
- 1.5 tsp Jeera (cumin seeds)
- 1 tsp black pepper
- 2 chhoti elaichi (small cardamom)
- ½ tsp saunf (fennel seeds)
- 1 tbsp dried pudina (mint leaves)
- 1 tsp black salt
- 2 tsp Tata Sampann Coriander Powder
- 1 tsp Amchoor Powder
- 1 tsp Tata Sampann Garam Masala
For the sabzi:
- 3 capsicums, chopped,
- 1 tomato, finely chopped
- 2 green chillies, finely chopped
- 1 ½ inch ginger, finely chopped
- Mustard oil
- ½ tsp hing
- 1 tsp ajwain (carom seeds)
- 1 tsp Tata Sampann Chana Dal
- ½ tsp Tata Sampann Turmeric Powder
- ½ tsp Tata Sampann Red Chilli Powder
- Coriander, finely chopped, for garnish
1. In a pan, dry roast jeera, pepper, cardamom, saunf, and pudina. Make sure you roast these spices on a low flame till they are fragrant.
2. Grind these spices to a powder using a mortar and pestle. Add the salt, coriander powder, garam masala and amchoor powder to this. Mix well
3. In a kadai (wok), heat mustard oil on a high flame. Once it is heated, turn down the flame and add hing and ajwain to it.
4. Add the potatoes to this and roast them on a medium to low flame. Cover the potatoes and let them cook till they develop a slightly brown crust.
5. At this point, add turmeric and red chilli powder. Followed by the finely chopped green chillies and ginger. Mix them well.
6. Add the tomatoes to the kadai. Followed by salt. Make sure you adjust the salt as there is salt in the masala as well. Cover the Kadai and cook for 2-3 minutes, till the tomatoes are cooked.
7. Add the prepared dry masala as per your preferences.
8. Add the capsicum pieces.
9. Once the capsicum is cooked. Garnish with chopped coriander.
10. Serve with hot rotis.
Did you try this recipe? Leave us a comment with your feedback.
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