Capsicum Vindaloo

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • Capsicum - 4
  • Potatoes - 2
  • Onions - 2
  • Tomatoes - 2
  • Garlic - 3 cloves
  • Green chilli - 1 no
  • Cinnamon powder - 1/4 tbsp
  • 1 - cinnamon stick
  • Black pepper - 2 cloves
  • Oil - 5 tbsp (olive/mustard)
  • Coriander leaves

How to Make Capsicum Vindaloo

  • Make a star shaped opening at the top. Lift the cap and clean the seeds inside the capsicum.
  • Slice the potatoes into small cubes and fry them in oil.
  • When golden brown, keep it aside.
  • Cut onions, garlic, green chilli and in a grinder and make a paste of it.
  • In the frying pan, add oil and fry the above onion paste.
  • Add cinnamon and black pepper.
  • Cut tomatoes and make a paste using the grinder.
  • Add the tomato paste to the frying onion paste.
  • In the capsicum, place the heads aside.
  • Fill the capsicums with one spoon of potato fry, the fried paste (onion + tomato) and coriander
  • Place the heads on the top, and place the whole capsicum in the pan.
  • Fry the capsicum on low heat.
  • Cover the pan with a lid and allow to cook for 15 mins.
  • Serve with rotis, chappatis or rice.