When my weekly produce box showed up with green bell peppers and potatoes, I had an instant flashback to a childhood favorite – Capsicum Aloo – and knew I had to make it.

I don’t know about you but I find myself craving familiar flavors in these uncertain times and anything with the spices of my childhood qualifies as pure comfort and #necessary right now.

I added garam masala to this recipe which is NOT traditional. In fact, my mother was horrified when I shared this with her over facetime LOL. “No one EVER puts garam masala in capsicum aloo, Kanchan!”.

Well I just did. And it was DELICIOUS 😉

I hope you love it. And I hope you are managing to connect with more LOVE – love for yourself, love for food, love for the things you enjoy, and love for the small things right now. I am with you. Sending you love. And this bowl of spiced goodness.

RECIPE

Yield
4 servings as a side dish

Ingredients
4 tablespoons avocado oil
1/2 teaspoon cumin seeds
1 red onion, sliced
4 garlic cloves, minced
1/4 teaspoon minced ginger
1/2 teaspoon turmeric
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1/4 teaspoon garam masala
Large pinch or two red chili powder like cayenne (optional for heat)
2 tablespoons tomato paste
4 Russett or Yukon Gold potatoes peeled and diced
3 green bell peppers, diced
Salt and pepper
More cumin, coriander and chili powder for sprinkling
Cilantro for garnish

Method
Heat the oil on medium high heat until it shimmers. Add the cumin seeds and allow them to sizzle for about 30-60 seconds.

Add the onions and cook for 3-5 minutes until softened and lightly caramelized. Add the ginger and garlic and cook for a minute until fragrant.

Add the spices and saute for a minute until fragrant. Add the tomato paste and sautee for another minute. Add the potatoes and bell peppers, salt and pepper, just enough water to cover and mix well.

Cover the pot, lower the heat to medium and allow the dish to cook for 10 minutes or so until the potatoes have softened nicely. I like my potatoes overcooked in this preparation so I may even let it cook for 15 minutes. The texture preference is up to you!

Adjust the salt to taste. Top with a sprinkling of cumin, coriander and chili powder and fresh cilantro and serve with rice, roti or as is.