Potato Capsicum Gravy is a flavoural side dish with Rotis, Idiyappam(string hoppers) etc...
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
1MediumPotato
1MediumCapsicum
1TablespoonOil
¼TeaspoonMustard
½ TeaspoonCumin Seeds
½TeaspoonRed Chilli Powder
3TablespoonGroundnut
¼TeaspoonTurmeric Powder
¼CupCoriander LeavesChopped
1CupWater
1TeaspoonSalt
Instructions
Add the groundnut in a Wok and Dry roast it.
Once groundnut starts darkening switch off and cool it completely. Mash the groundnut with your palm, so that the skin from the groundnut gets separated. Remove the skin.
Grind the groundnut into a coarse powder.
Chop Potato and Capsicum into similar shapes.
In a wok heat oil. Add in mustard and cumin seeds.
Once Mustard splutters add in chopped Potato.
When Potato is 80% cooked add the capsicum and fry for 5 mins in low flame.
Add in the Peanut powder and give a quick stir. Add in Water.
Bring it to boil. Add in Turmeric Powder and Red Chilli Powder. Add in Salt to taste.
Cook until the gravy thickens and the masalas blend well.
Garnish with coriander leaves.
Notes
Adjust the water consistency as required.
Removing shell from the groundnut is important or taste of the dish might change.
Make sure to cut potato and capsicum in similar shape in order they cook evenly.