Capsicum-Potato with Methi Seeds

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 1/2 kg - capsicum
  • 6 - medium sized potatoes
  • 1 tsp - fenugreek seeds
  • 3-4 - green chillies
  • 1/4 tsp - turmeric
  • 1 pinch - asafoetida
  • 2 tbsp - oil
  • Salt
  • Coriander leaves - 1/2 bunch
  • 1 tsp - lemon juice

How to Make Capsicum-Potato with Methi Seeds

  • In a pan dry roast the fenugreek seeds lightly. Powder coarsely. Keep aside.
  • Next peel and cut potatoes into medium sized cubes.
  • Wash the capsicums and cut them into medium sized pieces after deseeding
  • Heat oil in a pan. When hot add the powdered fenugreek seeds and fry for 1 minute.
  • Next add slit green chillies and add asafoetida and turmeric
  • Put in potato cubes. Saute on high flame for 2 minutes
  • Put in cut capsicums and saute.
  • After 2 minutes reduce heat to medium, add salt to taste and cook till done.
  • Garnish with coriander leaves and lemon juice just before serving. Serve hot with rotis.