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+ servings
aloo capsicum curry
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5 from 2 votes

Easy Capsicum Curry With Potatoes

A quick and easy curry, full of flavor and tasty veggies!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Hindu, Vegan, Vegetarian
Servings: 4 portions
Calories: 270kcal
Author: Elle John


For the paste

  • 2 tablespoon Vegetable Oil Unflavored
  • 4 Garlic Cloves Peeled and Chopped
  • 1 inch Fresh Ginger Peeled and Chopped
  • 2 Medium Onions Peeled and Finely Chopped
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Sesame Seeds
  • ½ teaspoon Poppy Seeds
  • ½ teaspoon Coriander Seeds
  • 5-6 Cashew Nuts

For The Capsicum Masala Curry

  • 2 Tbps Vegetable Oil Unflavored
  • ½ teaspoon Cumin Seeds
  • 1 ½ teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • ½ teaspoon Turmeric Powder
  • 1 Medium Tomato Chopped
  • 2 Medium Potatoes Peeled and Diced
  • 2 Green Peppers [Capsicum] Washed and Diced
  • 2 tablespoon Cilantro Leaves [Fresh Coriander Leaves]


Prepare The Paste

  • Add the vegetable oil in a saucepan and heat it up on a medium flame.
  • Once warm, add chopped onion, garlic, ginger,fennel seeds, sesame seeds, poppy seeds, coriander seeds, and cashew nuts with a little salt.
  • Mix well and reduce the flame to medium-low.
  • Stir frequently to ensure the seeds don't overcook, while still allowing the onion, ginger, and garlic to brown and become soft. This step will take 5-7 minutes.
  • Once all the ingredients are golden brown, move these to a blender jar with a little water [about ¼ cup], and blend until you achieve a smooth creamy paste.
  • Should it be necessary, add a little more water, without overpouring. It is essential water is used as you want a paste and not a powder, which may make the curry grainy because of the nuts [it would feel like a coarse powder in the curry]. This is the base for the capsicum gravy.
  • Set aside and begin putting the capsicum curry together.

Start Preparing The Capsicum Curry

  • In the same pan, add a little oil and heat it up on a medium flame once more.
  • Once warm, add the cumin seeds and allow them to become fragrant, which will take about 30 seconds.
  • Next, add the paste you prepared and mix it well. Reduce the flame to medium-low, mix well, and allow the ingredients to cook together for a minute or so, until the oil separates.
  • Add the masala powder: garam masala, red chili powder, coriander powder, and turmeric powder. Mix well once more and allow the spices to cook, which will take approximately 2-3 minutes or until they separate from the oil.
  • At this stage, add the mature chopped tomato and the diced potato, which is an optional ingredient in this capsicum masala recipe. Mix well, cover the saucepan with a lid, and allow to cook on a low flame for 6-8 minutes.
  • Remove the lid from the saucepan, and add the chopped green bell peppers and a cup and a half of water. Mix well, cover the pan once more, and allow to cook for another 6-8 minutes, until the potatoes are cooked and the bell peppers are still a little crunchy.
  • At this stage, you can add a little more water if you like your capsicum masala curry a little more liquid, but ensure you bring it to a light simmer for a minute or two before serving, should you wish to do so.
  • Before serving, sprinkle some cilantro leaves [fresh coriander leaves] on top, and serve with fragrant pulao rice, or Indian flat breads.


Capsicum Curry Storage Instruction
In the fridge: Store in an airtight container in the fridge for up to three days.
In the freezer: Store in an airtight container or freezer bag for up to three months. To defrost, thaw overnight in the fridge then gently reheat until thoroughly hot.
Additional Notes
Bell Peppers: Although I use green peppers in this recipe, for a sweeter flavor, you can mix them or use instead yellow or red capsicum.
Potatoes: This aloo capsicum curry recipe uses regular potatoes, however, you can use halved or quartered baby potatoes instead.
Tomatoes: Should you not have any, you can use 1 tablespoon of tomato paste or ½ cup of tomato puree instead. Ensure these are not flavored and adjust seasoning accordingly; should these be too acidic, you can add ¼ teaspoon of caster sugar to the curry for balance. The best end result will be achieved using fresh tomatoes.
Paste: The initial paste for this aloo capsicum malasa recipe requires that you fry till the ingredients until golden brown. Do not overcook these as the end result will be bitter, so continually stir and reduce the flame to low if necessary.
Cashew: Good substitutes are peanuts, macadamia, and almonds. They all taste a little different, but will do the job!
Veggie Variation: Should you wish to add more vegetables to this capsicum curry with potatoes [or if you wish to skip the potatoes], you can add more peppers of other colors, green beans, green peas, cauliflower, or some chickpeas. It is important in any case that the peppers are added just 6-8 minutes before the curry is ready to ensure they are not overcooked, mushy, and bitter.


Calories: 270kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 27mg | Potassium: 786mg | Fiber: 6g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 79mg | Calcium: 65mg | Iron: 2mg