Masala Capsicum with potato(Punjabi batata)

This is called Punjabi batata. I donno for what reason it is called so. I have no idea if it is a Punjabi dish or not.

Onion 2
Potatoes 2
Capsicum 2
Chilli powder 1 tea spn
Turmeric powder a pinch
Coriander powder 1 tea spn
Cumin(jeera) powder 1 tea spn
Cloves (lavang) 2-3
Cinnamon(dalchini) 1 inch piece

Cut all vegetables into square pieces. Heat oil. Add cloves and cinnamon. When it starts spluttering add onion. Fry till brown. Add potatoes and capsicum. Add little water,termeric and cook covered. When almost cooked, add all other masalas and fry till dry. Serve hot with chapatis or rice.

Serves : 4
Preparation time : 20min

3 Comments for “Masala Capsicum with potato(Punjabi batata)”



Dear Shilpa,
A recipe from Pritam Uberoi’s Indian Cookery compares well with this, Capsicum & Potato Bhujia.
Potatoes 500 gm
Capsicum 240 gm deseeded & diced
Turmeric pwd 1 tsp
Black Pepper 1 tsp
Amchoor 2 tsp
Ground Spice* 1 tsp
Cumin seed 1 tsp
Ghee/Oil 3 tbsp
Salt to taste

Ground Spice:
Cumin seed 1 cup
coriander seed 1/2 cup
Cinnamon 1/2″ piece
Black Cardamoms 6 nos
Cloves 12
Grind all the spices finely and store in an airtight bottle

Cooking Method :
Boil the potatoes in salted water until half tender, skin, dice and keep aside.
Heat the ghee/oil , fry cumin seeds, turmeric, diced potatoes and capsicums on a low fire till light brown.
Add salt, black pepper, ground spices, amchoor and mix well.
Serve as a side dish at lunch or dinner.

PS: Addition of onions (2 medium), quartered and layers seperated to the potatoes and capsicum at the frying stage adds to the flavour of this dish.

Best Regards,

Chandran N

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