Today I have another lunch box recipe and this is made with the ever favourite potatoes and capsicum. This is an easy and simple recipe that you can make for kids lunch boxes or you can have this on a lazy day, when you don't feel like cooking! You can have this rice with chips or raita and it tastes yum!
ALOO CAPSICUM RICE
Preparation time 15 mins | Cooking time 30 mins | Serves 3
Ingredients
2. In a pan, heat the oil. Add the cumin seeds and curry leaves.
3. When the cumin seeds splutter, add the sliced onions and chopped green chillies.
4. Saute until the onions turn translucent. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the tomatoes and cook till soft. In the meantime, chop the potatoes and capsicum.
6. When the tomatoes are cooked, add the capsicum and cook for 2 minutes.
7. Add all the masala and mix well. Add the potatoes and mix it in.
8. Add the lemon juice and mix well. Add the salt.
9. Add the cooked rice and mix well.
10. Add the chopped coriander leaves and mix well.
Serve with chips or raita.
Notes
1. I like the capsicum to remain slightly crunchy so I don't cook it for too long. If you want a well cooked capsicum, cook it for longer.
2. You can make this with basmati rice too.
3. You can add some green peas along with capsicum and potatoes.
4. You can use ginger garlic paste and add fresh mint leaves separately.
Until next time,
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ALOO CAPSICUM RICE
Preparation time 15 mins | Cooking time 30 mins | Serves 3
Ingredients
- Capsicum - 1 large
- Potato - 2 medium
- Uncooked rice - 1/2 cup
- Onion - 1 large, sliced
- Tomato - 1, chopped
- Green chillies - 2
- Ginger garlic mint paste - 1 tsp
- Coriander powder - 1/2 tsp
- Fennel powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Lemon juice - 1 tsp
- Salt - to taste
- Coriander leaves - few chopped
- Oil - 3 tbsp
- Cumin seeds - 1/2 tsp
- Curry leaves - few
Similar recipes
- Curd Rice
- Brown Rice Curd Rice
- Brown Rice Bisibelabath
- Vangi Bath / Kathrikai Sadam / Brinjal Rice
- Mint Rice / Pudina Rice
- Mint Rice - 2
- Cabbage Rice
- Masala Paneer Rice
- Keerai Sadam
- Tomato Rice
- Carrot Rice
- Okra Rice | Vendakkai Sadam
- Sambar Sadam
- Kuthiraivali Sambar Sadam
- Tamarind Rice | Puli Sadam
- Lemon Rice
Method
1. Cook the rice and spread it out to cool. Pressure cook the potatoes for 3-4 whistles, it should be cooked well but not too soft. 
2. In a pan, heat the oil. Add the cumin seeds and curry leaves.
3. When the cumin seeds splutter, add the sliced onions and chopped green chillies.
4. Saute until the onions turn translucent. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the tomatoes and cook till soft. In the meantime, chop the potatoes and capsicum.
6. When the tomatoes are cooked, add the capsicum and cook for 2 minutes.
7. Add all the masala and mix well. Add the potatoes and mix it in.
8. Add the lemon juice and mix well. Add the salt.
9. Add the cooked rice and mix well.
10. Add the chopped coriander leaves and mix well.
Serve with chips or raita.
Notes
1. I like the capsicum to remain slightly crunchy so I don't cook it for too long. If you want a well cooked capsicum, cook it for longer.
2. You can make this with basmati rice too.
3. You can add some green peas along with capsicum and potatoes.
4. You can use ginger garlic paste and add fresh mint leaves separately.
Until next time,
I love all types of flavored rice. Potato and capsicum sounds lovely. Your step by step photos are awesome, too- you put a lot of heart in your recipes, Beulah. I am glad I came over:-)
ReplyDeleteSuch meals are always a winner, especially with having to pack lunch boxes... the rice sounds really flavorful!
ReplyDeleteThe rice looks so yummy and flavorful..Good one!
ReplyDelete