Potato Capsicum Masala Curry | Aloo Shimla Mirch Gravy Recipe
Potato Capsicum Masala Curry is easy to make dish wherein potato and capsicum are cooked in a special onion-tomato-based gravy. Serve it for lunch or dinner with any Indian bread or rice.
Potato is a vegetable loved by kids and adults alike. In India, many delicious recipes are made using this veggie. There are variations depending on the region.
About Potato Capsicum Masala Curry recipe
Potato Capsicum Masala Curry is a North Indian style gravy dish where potato and capsicum are simmered in a deliciously thick and intensely flavorful special masala.
Gravy recipes are very common across India and every region has a set of base ingredients. North Indian gravies are dominated by whole spices, onion, tomato, spice blends, cashews, cream, and butter which makes them thick and rich in texture. One such hugely popular gravy recipe is the potato capsicum masala curry, but without using cashews, cream, and butter.
As the name says, this recipe has 3 main components
To give the curry a unique taste, I made a special masala called Bhuna Masala. Most North Indian curries in Indian restaurants start with bhuna masala.
This easy recipe uses basic ingredients like onions, ginger, garlic, green chilies, tomatoes, and a mixture of whole and ground spices that are sauteed together to create a deliciously spicy, but not too hot, bhuna masala sauce.
The main flavor of this dish comes from aromatics and spices. Also cooking the masala gravy very well adds aroma and flavor. With a range of Indian spices, this dish comes out totally divine.
Because of the curd, this potato capsicum masala curry is slightly rich and creamy in texture.
The bhuna masala is just perfect to make a large batch and refrigerate for 3 to 4 days in an air-tight container or freeze in portions for at least 1 month or even more. This masala comes in handy when you are looking to cook a comfort meal in a hurry.
As onions are added at two stages, this dish can also be called aloo capsicum do pyaza.
These days it’s pretty easy to buy readymade gravies off the shelf. But they have different types of preservatives.
I cook it quite frequently at home with different combinations of vegetables. Try this recipe once, I bet you will fall in love with this potato capsicum masala curry recipe.
Reasons to make
Aromatic and flavorful
Beginners and bachelors friendly recipe
Pack it for lunch boxes with parathas in a separate container
Unique taste – medium spicy, mildly tangy, a hint of sweetness, and a thick gravy
Healthy and delicious
Capsicum is rich in Vitamin C, high in fiber, a good source of antioxidants, and contains iron.
I would like to highlight a few tips and suggestions that are very critical for this recipe.
Finely chop the onions and saute them till they turn a light golden color.
Add tomato puree to get a smooth gravy texture instead of grainy. If you do not have a mixer grinder or blender, use a grater and grate the tomatoes to extract the pulp and get rid of the skin.
Mixing spice powders with curd will prevent it from curdling while cooking.
The taste of this curry totally depends on cooking the bhuna masala well. So be patient while making this curry.
The onion and tomato puree masala is cooked on medium heat until all the moisture is evaporated and the oil separates. This adds a good depth of flavor.
I personally love the crunch of capsicum. So, I saute them until 70-80% cooked. If you prefer soft then cook them slightly more until the edges begin to wilt.
While making any Indian gravy dish, always add hot water. It will maintain the temperature and bring out the flavors. I prefer thick gravy (as seen in the pic) for paratha as well as rice. Adding more water will dilute the flavors.
Oil: I’ve used vegetable oil. You may use any oil (mustard oil, olive oil, peanut oil, or even ghee (clarified butter)) of your choice.
Whole spices: bay leaf, cloves, cinnamon stick, and cumin.
Aromatics: Ginger, garlic, and green chilies. This trio of aromatics gives a wonderful flavor to the curry.
Green chilies add spice. You can skip it while making it for kids.
Onion & Tomato: When it comes to North Indian cooking, I prefer to use red onions and Bangalore tomatoes that are less sour.
Vegetables: Potatoes and capsicum. In this recipe, I’ve used Yukon gold potatoes and green capsicum. To make the dish look appealing, you can add bell peppers of different colors like red and yellow.
Spice powders: turmeric powder, red chili powder, kashmiri red chili powder, chat masala, coriander powder, cumin powder, and garam masala.
Herbs: kasuri methi and coriander leaves.
How to make Potato Capsicum Curry
1 & 2. Take 1/4 cup of curd in a bowl and add the spice powders. Mix or whisk well.
1tbsp kashmiri red chili powder
1-2tsp red chili powder
1/2tsp turmeric powder
2tsp coriander powder
1tsp cumin powder
salt as per taste
3. Heat oil in a pan or kadhai over medium flame. When hot, add bay leaf, cloves, and cinnamon stick. Saute until they crackle and aromatic.
4. Add finely chopped onions.
5 & 6. Saute until the onion change to light golden color.
7. Add the ginger-garlic paste and saute until the raw smell goes away.
8. Add the curd mix.
9. Saute by stirring continuously until oil separates at the sides of the pan.
10. Add the tomato puree.
11 & 12. Give a good stir and cook until moisture reduces and oil separates.
13. Add peeled and chopped potato pieces.
14. Saute on a medium flame for 1 to 2 minutes.
15. Add hot water until the potato pieces are covered. Give a good mix. Taste check for seasoning and spice and adjust if needed.
16. Turn the flame to low, cover the pan, and simmer on low flame until the potatoes are completely cooked. It can take about 15 to 20 minutes depending on the size of the potato pieces and the intensity of the flame.
17 & 18. Open the lid and check if the potatoes are cooked perfectly. Give a good stir. If the consistency is too thick, add some more hot water and continue to simmer the curry.
19. Meanwhile, in a separate pan heat oil over a medium flame. Add capsicum and onion cubes. Saute till the outer skin of the capsicum chars a bit.
20. Turn off the flame and add kasuri methi. Saute for 5 seconds. The residual heat in the pan is enough to roast the methi.
21. Add the veggies to the curry and give a good mix.
22. Add sugar, garam masala, and chat masala. Mix well.
23. Add the chopped coriander leaves. Stir the curry.
24. Potato Capsicum Masala curry is ready. Serve it hot with your favorite flatbread or rice dish.
You can also serve it with bread or pav (dinner rolls).
You can store the curry in the refrigerator for 3 to 4 days. Let the curry cool completely and transfer to an ait-tight container.
Before serving, reheat in a pan on the stovetop or in a microwave until evenly hot.
Indian gravies tend to thicken as it cools or when refrigerated. Hence, you may need to add water while reheating to bring the gravy to desired consistency.
The best part of this recipe is the bhuna masala. Because of its versatility, you can play with the main ingredient and make an endless variety of dishes.
You can add chunks of bone-in or boneless chicken breast or thighs.
Can skip the potato and add paneer cubes at the end to make paneer capsicum curry.
Soya chunks bhuna masala. Soak soya chunks in hot water for 10 to 15 minutes. Squeeze them to get rid of water. Add to the onion-tomato bhuna masala and simmer until the flavors are absorbed by the soya chunks.
Combine other vegetables such as cauliflower, carrot, green peas, green beans, etc to make Mixed Vegetable Masala curry.
If you prefer a spicy curry, grind green chilies along with tomato puree.
For a different flavor and taste, you can add any of your favorite spice blends like pav bhaji masala powder, meat masala, chicken masala, kitchen king masala, or even chole masala.
If you’ve tried this Potato Capsicum Masala Curry recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Potato Capsicum Masala Curry | Aloo Shimla Mirch Gravy Recipe
- 1 tbsp Kashmiri red chili powder
- 1/4 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- Salt (as per taste)
For the masala gravy
- 3-4 tbsp Oil
- 2 medium Bay leaf
- 3 numbers Cloves
- 1 inch Cinnamon stick
- 1/2 tsp Cumin (jeera)
- 3 medium Onion (finely chopped)
- 1 tbsp Ginger-garlic paste
- 3 medium Tomato (grind to puree)
- 3 medium Potato (peeled and chopped)
- 1-1.5 cup Hot water (or as required)
- 1-2 medium Capsicum (cut into medium cubes)
- 1/2 small Onion (cut into medium cubes)
- 1 tsp Dried Fenugreek leaves (kasuri methi)
- 1/2-1 tsp Garam masala
- 1 tsp Chat masala
- 1/2 tsp Sugar
- 2 tbsp Coriander leaves
- Take 1/4 cup of curd in a bowl and add the spice powders – kashmiri red chili powder, red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix or whisk well.
- Heat oil in a pan or kadhai over medium flame. When hot, add bay leaf, cloves, and cinnamon stick. Saute until they crackle and aromatic.
- Add finely chopped onions. Saute until the onion change to light golden color.
- Add the ginger-garlic paste and saute until the raw smell goes away.
- Add the curd mix. Saute by stirring continuously until oil separates at the sides of the pan.
- Add the tomato puree. Give a good stir and cook until moisture reduces and oil separates.
- Add peeled and chopped potato pieces. Saute on a medium flame for 1 to 2 minutes.
- Add hot water until the potato pieces are covered. Give a good mix.
- Turn the flame to low, cover the pan, and simmer on low flame until the potatoes are completely cooked. It can take about 15 to 20 minutes depending on the size of the potato pieces and the intensity of the flame.
- Open the lid and check if the potatoes are cooked perfectly. Give a good stir. If the consistency is too thick, add some more hot water and continue to simmer the curry.
- Meanwhile, in a separate pan heat oil over medium flame. Add capsicum and onion cubes. Saute till the outer skin of the capsicum chars a bit.
- Turn off the flame and add kasuri methi. Saute for 5 seconds. The residual heat in the pan is enough to roast the methi.
- Add the veggies to the curry and give a good mix.
- Add sugar, garam masala, and chat masala. Mix well and simmer the curry for 5 minutes.
- Lastly, add the chopped coriander leaves. Stir the curry.
- Potato Capsicum Masala curry is ready. Serve it hot with your favorite flatbread or rice dish.