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Potato and Capsicum Curry




Photos and Recipes by Alessandra Zecchini ©


Until 5 or 6 years ago I only had Indian food in restaurants or at friends', except for Dahl and Naan bread, that is. In the last few years I started to cook more and more Indian food (or at least, try to!) by myself, and now, with so many good Indian blogs around, I can really say that I am becoming more 'adventurous' with my use of spices.

At home we love to have Indian dinners, and the kids are starting to request them more and more often. Usually I also have rice, but sometimes I find some nice flat bread in the Indian shop. I tend to make two different curries for an informal family dinner, and one is either with panir, or with pulses, for protein.

This was our dinner table the other night, to drink we had mango lassi (recipe here), on the right palak panir (same recipe as my silverbeet panir, but this time I used spinach) and in the jar some mango chutney made by our friend Mike.

The colurful curry is Potato and Capsicum:

Peel and cube 4 large potatoes
Wash and cut into large strips 4 capsicums (one green, one yellow, one orange and one red).
In a large pot sizzle half tsp of nigella seeds with two garlic cloves (peeled).
Add half tsp of turmeric, half tsp of coriander powder, half tsp of fennel powder, and half tsp of cumin powder.
Add the potatoes and stir.
Add 1 cup of water, salt to taste, and a tbsp of tomato puree.
Cover and simmer on low until the water has been absorbed.
Add capsicums and stir.
Add one tsp of dried fenugreek leaves, and a little more water if needed.
Cover and simmer for 10 minutes.
Check if the potatoes are cooked, then add half tsp of garam masala and simmer for 5 more minutes.

Serve hot, with rice or flat bread.




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Comments

  1. UnknownMarch 21, 2011 at 2:36 PM

    I need to venture out myself in the land of spices, sounds great.

    ReplyDelete
  2. MilenaStMarch 22, 2011 at 5:56 AM

    Mi piace molto il cibo speziato :D

    ReplyDelete
  3. Flavia GalassoMarch 22, 2011 at 10:43 PM

    Sarà che adoro le patate....ma a me questa ricetta ispira parecchio.

    Per la farina Manitoba...sai che non saprei cosa dirti??? Prova , se ce l'avete, ad usare una 0 , ma ritengo che il Danubio dia ottimi risultati anche con la 00 di cui parli tu...bacioni, Flavia

    ReplyDelete
  4. civetteMarch 23, 2011 at 9:27 AM

    Cara Ale la tua ricetta sembra molto appetitosa...é bello esplorare nuovi gusti e sapori...kiss x 3...Civette!!!!

    ReplyDelete
  5. Priya SureshMarch 23, 2011 at 9:59 AM

    Omg, wat a fantastic curry, delicious..

    ReplyDelete
  6. garluttiMarch 23, 2011 at 9:30 PM

    CARA Alessandra ...me encantan estas comidas diferentes y que resultan deliciosas ..pero no tengo todas las especies ..adaptare a las que si tengo ..preciosos colores en la foto .bssssMARIMI

    ReplyDelete
  7. Le Pellegrine ArtusiMarch 25, 2011 at 8:20 AM

    Ciao Alessandra ero qui al pc e ho visto il tuo commento dalla Nuova Zelanda, che bello essere così distanti eppure così vicini. Approfitto per farti i complimenti per questa ricetta colorata e speziata, ciao
    Simona

    ReplyDelete

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