Capsicum Potato Stir Fry

I have always been a big fan of colorful dishes. Nutritionists recommend having 2 dishes which are in the following color groups per day : Red, Purple, Green, Yellow, and White. This dish will give you the benefits of 4 colors in one meal! Not only does it taste delicious but it looks fantastic! I enjoyed this with chappatis 🙂


  • Prep time – 15 minutes
  • Cook time – 10 minutes


  • Medium Sized Boiled Potato (Skinned then Sliced or Cubed) – 3
    • I used 1 can of sliced potatoes to make it even quicker. If you buy canned, use a BPA free, no sodium variety to avoid any unhealthy products
  • Green Bell Pepper (Diced) – 1
  • Red Bell Pepper (Diced) -1
  • Large Red Onion (Chopped) – 1
  • Kashmiri Red Chili Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Mustard seeds – ½ tsp
  • Kasuri methi (Dried Fenugreek leaves) – 1 tsp
  • Salt – to taste
  • Vegetable Oil – 2 tbsp


  1. Heat a pan with oil on medium heat. Add mustard seeds and when they start to splutter, add the onions and saute until they turn golden brown
  2. Add the bell peppers and saute for two minutes
  3. Add the masalas and salt. Mix well 
  4. Add the potatoes and mix well for 3 minutes
  5. Add the Kasuri methi and mix for a minute
  6. Serve warm and enjoy 🙂



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