This is a a generations old typically Punjabi dish
U need 1/2 kg. Capsicum, de-seeded & diced into cubical pieces
3-4 medium sized Potatoes, peeled & diced similarly
2 medium sized Onions, finely chopped
2 medium sized Tomatoes, finely chopped
Ginger- Garlic paste
very finely chopped Green Chilies to taste
1/3 cup Raisins
In a kadai, take 2 tbspn. refined vegetable oil/ ghee, as soon as it heats add a spoon of cumin seeds (jeera), when it starts popping add a spoonful of ginger-garlic paste, when it starts turning brownish, add the onions & saute till they turn brown, now add another tbspn. of oil/ghee & put in the tomatoes & saute till the water dries completely, now add salt, red chilly powder, black pepper powder all to taste, 1/2 teaspoon turmeric powder & 1 teaspoon of garam-masala powder, Raisins & mix well
Toss in the diced Potatoes, mix well, add 1/3 cup of water, cover with a lid & let it simmer over medium heat, stirring occasionally till the potatoes are Almost cooked not completely cooked, U may add in more water if required
Now mix in the chopped Capsicum & again cover & let it simmer till the potatoes & capsicum are completely cooked
Do not overcook as the capsicum will loose its color & texture if overcooked
While still on heat, add 1 spoon of Amchoor (dry mango) powder & mix well to give it a tangy flavor
Toss it lightly on a High Flame for about 2 mins.
Serve hot with Roti / Lachha Parantha as per choice !!
U need 1/2 kg. Capsicum, de-seeded & diced into cubical pieces
3-4 medium sized Potatoes, peeled & diced similarly
2 medium sized Onions, finely chopped
2 medium sized Tomatoes, finely chopped
Ginger- Garlic paste
very finely chopped Green Chilies to taste
1/3 cup Raisins
In a kadai, take 2 tbspn. refined vegetable oil/ ghee, as soon as it heats add a spoon of cumin seeds (jeera), when it starts popping add a spoonful of ginger-garlic paste, when it starts turning brownish, add the onions & saute till they turn brown, now add another tbspn. of oil/ghee & put in the tomatoes & saute till the water dries completely, now add salt, red chilly powder, black pepper powder all to taste, 1/2 teaspoon turmeric powder & 1 teaspoon of garam-masala powder, Raisins & mix well
Toss in the diced Potatoes, mix well, add 1/3 cup of water, cover with a lid & let it simmer over medium heat, stirring occasionally till the potatoes are Almost cooked not completely cooked, U may add in more water if required
Now mix in the chopped Capsicum & again cover & let it simmer till the potatoes & capsicum are completely cooked
Do not overcook as the capsicum will loose its color & texture if overcooked
While still on heat, add 1 spoon of Amchoor (dry mango) powder & mix well to give it a tangy flavor
Toss it lightly on a High Flame for about 2 mins.
Serve hot with Roti / Lachha Parantha as per choice !!
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