Potato Capsicum Fry is a dry dish that goes well with rice or roti. It works well for lunch boxes too.
When I was thinking about quick dishes as part of the blogging marathon, I noticed I already posted quick fried rice recipes and went to look for something easy that I make when it's crunch time for me. This is one of them.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Onion: 1 medium
Potatoes: 3 medium cubed
Capsicum: 1 medium cubed
Tomato: 1 medium cubed
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Cumin powder: 1/2 teaspoon
Garam masala: 1/2 teaspoon
Salt to taste
Heat 3 teaspoons of oil in a pan and add onions fry until they turn translucent. Add tomatoes and cook for 2 minutes until they are soft. Add potatoes and fry for 7-8 minutes until they are 80% cooked and add capsicum. Cook for 2 minutes until it's cooked but still crunchy.
Add all the spices, mix well and cook for 1 minute. Turn off the stove and serve with rice or roti.
Note: I cooked the curry on low-medium heat to keep the veggies crispy, if you are using different heat setting, times may vary.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62