By : Deepa Sujesh

Potato, medium – 3
Capsicum (Green,red or yellow) - 2
Tomato -1 cubed
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Cuminseeds – ½ tsp
Kasuri methi (Dried Fenugreek leaves) – 1 tsp
Salt – to taste
Oil – 1 tbsp


Pressure cook potatoes in enough water for 2 whistles. Peel the skin off and either cube them or crumble with your hands into big pieces and keep aside.
Cube capsicum and keep it ready.
Heat a pan/wok with oil. Add cumin seeds and when they splutter add the capsicum,tomato and sauté for another minute till it softens.
Add cubed potatoes, turmeric powder, red chili powder, salt and mix well.
Cook over medium flame for 4-5 minutes, mixing in between till the raw smell of the spice powders go off and the vegetables get slightly roasted.
Crush the kasuri methi between your palm and sprinkle over the curry. Mix well.
Serve hot with either rice or chapathis.

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