Capsicum Potato Fry

This is an easy to make vegetable side dish which goes very well with chapati as well as dal rice,can be made in a jiffy..

I love it when it’s overcooked and turns out a bit crispy…shengdana kut adds required crunch to the dish…


1 cup Capsicum(diced)

1/2 cup Potato(deskinned & diced)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1/4 tsp Turmeric Powder.

1 tsp Dhana jeera powder.

Salt to taste.

2 tbsp Shengdana Kut.(roasted and powdered peanuts).


In a pan heat oil.

Add mustard seeds,jeera asafoetida let it splutter.

Add diced potatoes and stir fry on high flame for 2 minutes.

Add capsisum,turmeric powder,dhana-jeera powder and salt,mix well.Cover and cook for 5 to 6 minutes,stir once in between.

Once potatoes are cooked add shengdana kut and chopped coriander leaves,mix well.

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!


Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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