I was inspired to make Aloo Capsicum after eating it in a Desi restaurant - Bombay to Beijing @ Houston. Both my husband and I loved it.. A few days later, I made it at home and it was a huge hit!
Here is the recipe...
1 medium onion
1 roma tomato
2 medium potatoes or 5 baby potatoes
1 medium capsicum/bell pepper
1/4 tsp Amchoor powder (dry mango powder)
1/2 tsp jeera seeds/cumin seeds
Salt to taste, turmeric 1/4 tsp
Chilli powder 1 tsp
Dhaniya/ coriander powder 1/2 tsp
Garam masala- 1tsp
oil- 3 tsp
Cut capsicum into square like chuunks.
If the potatoes are waxy (eg: baby red or white potatoes, new potatoes) pressure cook or microwave with water till tender. Peel them and cut into chunks.
If the potato is starchy (eg: long white/ yellow potatoes) peel them and cut into chunks. Keep aside.
Chop the onion and tomato very finely.
Add oil in a kadai, first fry the capsicum pieces on high flame till crisp. Keep aside.
Now splutter jeera in the same oil. Add the finely chopped onions. Saute till glassy.
Add the chopped tomatoes and saute till soft.
Add the potato and fried capsicum chunks.
Add salt, chilli powder, dhaniya powder, amchoor, garam masala. Mix well
Simmer and cook closed till potatoes are soft and nice.
Serve hot with rotis/chappatis.
Baby potatoes (red/white) is always best suited for pan roasting. They taste better and retain shape even after pressure cooking.
In Indian cooking, avoid yellow potatoes. They are too starchy.
White potatoes like Yukon gold is ok for pan roasting. However, they taste better when sauted directly without prior steaming/pressure cooking.
If u r living in India, don't bother...go ahead and cook any potato, they are all fit for pan roasting:)