Vegan

Aloo Capsicum

Vegan
Vegetarian
Authentic North Indian
Authentic Asian
Portions2 peopleChangeTiming 45 minsView
Ingredients11 IngredientsViewSwitzerland41 % localView
  • 0.5  teaspoon chili powder
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  • 1  teaspoon cumin powder
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  • 0.75  teaspoon curcuma powder
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    This ingredient is currently available from foreign production
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  • 1  fresh onion
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  • 3  fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 1  teaspoon garam masala
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  • 2  green peppers
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  • 1.5  teaspoons ground coriander
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  • 2  potatoes
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1.5  teaspoons salt
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  • 2  tablespoons soybean oil
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Peel and cut 1 fresh onion into pieces of around 2 cm
Add 2 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add 1 teaspoon cumin powder to the oil and heat it for 1 minute
Add the onions to the cumin powder and sauté them for about 5 minutes
Wash 3 fresh tomatoes and cut them into pieces of around 1 cm
Add the tomato pieces to the onions and sauté the tomato onion mixture for about 5 minutes
Peel 2 potatoes and cut them into cubes of around 2.5 cm
Season the tomato onion mixture with 0.75 teaspoon curcuma powder, 0.5 teaspoon chili powder, 1 teaspoon garam masala, 1.5 teaspoons ground coriander and 1.5 teaspoons salt, mix well and sauté the mixture for 2 minutes
Add the potatoes to the spice mix, cover the frying pan with a lid and cook them over medium heat for about 5 minutes
Wash 2 green peppers and cut them into pieces of around 2.5 centimeters
Add the peppers to the vegetables, cover the frying pan with a lid and cook the Aloo Capsicum over medium heat for about 15 minutes
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Aloo Capsicum

flag of India
North India

A white plate filled with fried green peppers, potatoes and onions on a curry sauce on a table with tomatoes and coriander
Timing 45 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 0.5  teaspoon chili powder
  • 1  teaspoon cumin powder
  • 0.75  teaspoon curcuma powder
  • 1  fresh onion
  • 3  fresh tomatoes
  • 1  teaspoon garam masala
  • 2  green peppers
  • 1.5  teaspoons ground coriander
  • 2  potatoes
  • 1.5  teaspoons salt
  • 2  tablespoons soybean oil

Scan for more details

Tools

  • 1 large frying pan with lid
  • 1 cutting board
  • 1 knife

Aloo Capsicum

flag of India
North India

Instructions

Peel and cut 1 fresh onion into pieces of around 2 cm
Add 2 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add 1 teaspoon cumin powder to the oil and heat it for 1 minute
Add the onions to the cumin powder and sauté them for about 5 minutes
Wash 3 fresh tomatoes and cut them into pieces of around 1 cm
Add the tomato pieces to the onions and sauté the tomato onion mixture for about 5 minutes
Peel 2 potatoes and cut them into cubes of around 2.5 cm
Season the tomato onion mixture with 0.75 teaspoon curcuma powder, 0.5 teaspoon chili powder, 1 teaspoon garam masala, 1.5 teaspoons ground coriander and 1.5 teaspoons salt, mix well and sauté the mixture for 2 minutes
Add the potatoes to the spice mix, cover the frying pan with a lid and cook them over medium heat for about 5 minutes
Wash 2 green peppers and cut them into pieces of around 2.5 centimeters
Add the peppers to the vegetables, cover the frying pan with a lid and cook the Aloo Capsicum over medium heat for about 15 minutes