Potato Capsicum Dry Vegetable With Oil Recipe

This capsicum aloo sabji is a simple, easy and tasty recipe made with minimal ingredients. It is a good combination of tasty potatoes and tangy capsicum.

Nutritional info

  • 20.9 mcg
    Vitamin A
  • 5.4 gm
    Carbohydrate
  • 3.2 gm
    Total Fat
  • 0.5 mg
    Iron
  • 6.6 mg
    Vitamin C
  • 56.9 kcal
    Energy
  • 0.5 gm
    Protein
  • 13.0 mg
    Calcium

Buy From Retailer

1/8 Cup(23.0 gm) Potato (Diced)

Buy From Retailer

2 Tbsp(20.0 gm) Capsicum (Chopped)

Buy From Retailer

1 Tbsp(6.0 gm) Cabbage (Chopped)

Buy From Retailer

1 Tbsp(8.0 gm) Onion (Chopped)

Buy From Retailer

1 Tbsp(13.0 gm) Tomato (Chopped)

Buy From Retailer

1/2 Tsp(1.0 gm) Green Chilli (Chopped)

Buy From Retailer

1 Tsp(5.0 gm) Ginger Garlic Paste

Buy From Retailer

1/4 Tsp(0.54 gm) Red Chilly (Powder)

Buy From Retailer

1/4 Tsp(0.74 gm) Hing

Buy From Retailer

1/4 Tsp(0.93 gm) Rai

Buy From Retailer

1/2 Tsp(1.0 gm) Jeera

Buy From Retailer

1/2 Tsp(2.0 gm) Salt

Buy From Retailer

1 Tsp(3.0 ml) Oil

Buy From Retailer

As Required(30.0 ml) Water
  • In a kadhai, add 1 tsp oil.

  • Add 1/4 tsp rai, 1/2 tsp jeera and let it crackle.

  • Add 1/2 tsp green chilli, 1/4 tsp hing, 1 tbsp onion,1 tsp ginger garlic paste, and saute well.

  • Next, add 2 tbsp capsicum, 1 tbsp cabbage, 1/4 cup potato, 1 tbsp tomato and saute.

  • Add 1/2 tsp salt, 1/4 tsp red chilli powder and required amount of water.

  • Cook well for 56 minutes.

  • Add black sesame seed for a nutritional twist.

  • Serve with chapati.