Alu capsicum masala [ Potatoes capsicum fried !! ]

If u like tomato tangy flavour .. this is the right and quick choice !!

Ingredients
Serves: 4
2 big potatoes
2 big tomatoes
2 big onions
1 capsicum or bell pepper
1 string curry leaves
1 string corriander leaves
1 tablespoon jeera
1 green chilli slit
2 teaspoons chilli powder
2 teaspoons jeera powder
2 teaspoons corriander powder
2 tablespoons oil
salt as per taste
1 teaspoon turmeric

Directions

Prep:10min  › 
Cook:30min  › 
Ready in:40min

Boiled potatoes in pressure cooker or microwave. Once cooled, remove the skin and cut into cubes or desired shape.
1. Add oil to pan or kadai.
2. Add jeera and allow to splutter.
3. Add curry leaves, turmeric, green chillies.
4. Add onions and capsicum and bit of salt. 5. Close the pan lid and allow to cook.
6. Once onions turn brown, add tomatoes and all powders.
7.Close the lid and allow tomatoes to soften.
8. Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
9. Garnish with corriander leaves.

Can be served with chapatti's or naan
I served  with puri's . This stays good for 2 -3 days as well , can be used as a sandwich , sambosa  , and  puff pasties filling.

Do post your reviews in the comments below !!

Aalu ka raaswala shak (Rajasthani potato in yogurt gravy)

I randomly came across this recipe , so thought to try out for today's dinner.
Later i found out that this is one of my grandmom's special recipe. My grandmom (maternal) was the best chef i  ever came across .
This easy recipe is quick and ingredients are easily available in your inventory! 
SO here is one of many recipe of my Nani I'm sharing with you!!
Im not a vegetarian all d time but sometimes having vegan menu is a worth try!!

  Ingredients:
3 Potatoes medium sized (boiled, peeled and chopped into 1/2 inch pieces)
3/4 cup Fresh Yogurt
1/2 cup Water
3/4 tbsp Chickpea Flour / Besan
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds / zeera
1/4 tsp Turmeric Powder /haldi
1/4 tsp Red Chilli Powder /lal mirch
2 Green Chillies or as needed / hari mirch
1/2 inch Ginger, finely chopped / adrak
A pinch of  asafoetida/ Hing
A few Curry Leaves
Salt to taste
1 - 1.5 tbsp Ghee

Instructions:
1. Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.
2 .Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
3. Then add the hing, finely chopped ginger, finely chopped green chillies and curry leaves and saute for a minute.
4. Now add the red chilli powder and prepared yogurt mixture and combine well.
5. Reduce the flame to low.
6. Add the boiled potatoes and salt and mix.
7. Let it cook on a low flame for 7 - 10 minutes or until the gravy thickens.
Now add the garam masala and cook for a minute.
Turn off the flame and serve hot with roti or puri.
Enjoy!!

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