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 thoughts on “Masala Capsicum with potato(Punjabi batata)”

  1. 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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