Aloo Merich Sabzi

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Vegetable Curry with Potato and Peppers. Serve with basmati rice and cucumber yoghurt, with Lentil Dhal as an appetizer (see my other recipes)

Preparation time: 10
Cooking time: 30

Serves: 4

Dietary guidance: v v 

Tags: main · starter · curry ·


Curry Sauce
3 tbsps vegetable oil
3 medium onions, finely chopped
2 cloves garlic, crushed
2.5 cm cube ginger, peeled and finely diced
3 tbsps canned crushed tomatoes
1 1/2 tsps salt
1 tsp turmeric powder
1/2 tsp cayenne pepper
1 tbsp garam masala powder

3 medium red or yellow potatoes, cut into 2.5 cm cubes
2 medium green bell peppers, seeded and cut into 2.5 cm squares
2 medium red bell peppers, same as above


Heat oil in large, heavy, deep skillet over medium-high heat. Fry onions until deep golden. Add garlic and ginger. Cook for 3 mins, stirring constantly. Add tomatoes, salt, trumeric, cayenne pepper, and garam masala. Cook for 2 mins.

Add potaoes to sauce. Cover skillet and cook on low heat until potatoes are almost cooked, about 15 to 20 minutes. Stir frequently to prevent potatoes from sticking to pan. If they begin to stick, add 1 to 2 tbsps of water as required.

Add peppers to potatoes, stir thoroughly and cook covered on low heat for about 15 mins or until peppers are cooked but still a bit crisp, and potatoes are soft. Serve hot.

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