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    Home » Delicious-Sides » Gravy/Semi-gravy » Potato & Capsicum Cashew Masala | Vegan Sides

    Potato & Capsicum Cashew Masala | Vegan Sides

    Feb 18, 2019 · Modified: Mar 6, 2021 by Priya_Srinivasan ·

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    Potato & Capsicum cashew masala, a delicious vegan side-dish, that can be paired with flatbreads and rice.

    Jump to Recipe
    Potato & capsicum masala

    Table of contents

    • The Potatoes
    • Potato & Capsicum Cashew Masala
    • How to make Potato & Capsicum &Cashew Masala
    • Dry Potato Subzi
    • Do you like the recipe? PIN IT

    The Potatoes

    The beets paratha which i posted yesterday were paired with this yummy capsicum & potato cashew masala. We at home love potatoes, i bet most of the human kind love potatoes, the rest who hate them should be classified as aliens living amongst us. 

    Seriously, if you hate potatoes then you must have never tasted anything delicious with them, that is why the hate. At home, we eat potatoes in every form, as curry, as bread, in breads, boiled, fried, smashed, smeared, with chili, with pepper, with jeera, as jhol, as a dry curry, with ras, without ras , crisp and crunch, this list can go endless. 

    Potato & Capsicum Cashew Masala

    This curry with capsicum and cashew nut is another delicious way we enjoy our potatoes. The mildly spiced, semi gravy with tender potatoes, and perfectly sautéed capsicums tastes out of the world. Pair it with roti’s or with rice, you are going to make them again and again in your kitchen.

    Usually, rich masala curries have cream added to make it more creamy and luscious. Not everyone, like creamy curries, i for one, prefer my curries a bit liquidy so the bread can soak up some liquid, same with my lil one he likes his curries a bit runny.

    potato cashew masala

    In this potato capsicum masala, instead of adding cream, i have used cashew-nuts in the gravy. Cashews blended with sautéed tomato and onion gives the needed richness and also adds volume to the curry.

    How to make Potato & Capsicum &Cashew Masala

    Please check the Recipe card below for the exact measurements and detailed instructions on how to make this delicious curry.

    • Chop all the veggies accordingly, parboil the potatoes, drain and keep aside.
    • In a pan, heat oil, saute roughly chopped onions, chili and garlic until translucent, then add tomatoes, saute until they lose their shape and turn mush.
    • Now add the cashewnuts and water, let it be on stove for 5 minutes. Turn off. Blend this smooth once it cools down.
    • In a pan, heat oil, add tempering, saute capsicums, next add parboiled/raw potatoes. Add the ground masala, throw in the spice powders and salt.
    • Cook until rawness escapes and the curry reaches the desired consistency, takes around 10-15 minutes depending on whether it is cooked potatoes/raw potatoes added.
    • Serve this delicious curry with flatbreads or rice.

    Potato & Capscicum Cashew Masala | Vegan Side-dish

    Potato & Capsicum cashew masala, a delicious vegan side-dish, that can be paired with flatbreads and rice.
    No ratings yet
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    Course: Side Dish, Sides
    Cuisine: Asian, Indian
    Keyword: Potato and capsicum curry, Potato side dish, Quick curry with capsicums, Side-dish for roti, Vegan curry with potatoes
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Calories:

    Ingredients

    • 1 no large potato or 2 medium sized potatoes peeled, chopped into cubes and parboiled
    • 2 nos capsicums, medium sized cut into cubes
    • ½ teaspoon red chili powder
    • ½ teaspoon freshly pounded coriander powder
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon garam masala powder
    • ¾ teaspoon salt or to taste

    Sauté & Ground into paste

    • 1 teaspoon oil i used coconut oil, any cooking oil can be used
    • 1 no large onion, roughly chopped
    • 2 nos tomatoes medium-sized, roughly chopped
    • 1 no green chili
    • 2 nos cloves of garlic
    • 8 nos cashews
    • ½ cup water

    Instructions

    • Prepare all the veggies, wash them and chop accordingly. Wash, peel and cube the potatoes and parboil them. This step is absolutely optional, i have tried both ways of parboiling prior and cooking directly in the liquid. The former might reduce the time a bit, but taste-wiseit is the same. Go ahead and use the method that suits you best
    • In a pan, add oil, when it is hot add roughly chopped onions, garlic and green chili. Sauté until onions are translucent. Next add chopped tomatoes and sauté.
    • Let the tomatoes lose their shape, it might take around 2-3 minutes, add the cashew-nuts to this, add ¼ cup of water ,cover and cook for 2-3 minutes. Take it off the stove and let it cool for 10 minutes.
    • I usually use my stick blender for blending masala paste for my curries. So i don't mind when it is hot. If you are using your normal blender, kindly let the ingredients cool well or else you might end splattering hot liquid all over you.
    • Add ¼ cup of water to the onion-tomato mix and blend it to soupy consistency. Once done, keep aside.
    • Now in the same pan, add another teaspoon of oil, add cumin and chopped capsicums to it and sauté for 2-3 minutes. Next add the parboiled/raw potatoes to this and sauté for a minute. Add turmeric to this and mix well. 
    • Now add the blended onion & tomato cashew liquid to this. Add red chili powder, coriander powder and salt. Mix well. 
    • If potatoes are parboiled :let the curry cook without covering for 8-10 minutes. Once done, finally add the garam masala and let it sit for 2 more minutes in heat. 
    • If the potatoes are not parboiled : Cover and cook for 8 minutes and let the potatoes cook well, then uncover and cook for another 5-8 minutes.
    • I served them with beets paratha for my kids lunch.

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
    For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

    Enjoy this delicious curry with potatoes and capsicum with flatbreads or even with rice. I paired them with Beets paratha for my kids lunch.

    beets paratha with potato curry

    Dry Potato Subzi

    • Jodhpuri Aloo
    • Imli Aloo/Tangy potatoes
    • Potato Podimas / South-indian style potato mash

    If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
    You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

    Do you like the recipe? PIN IT

    potato capsicum masala

    More Gravy/Semi-gravy

    • Pachai Sundakkai Mor Kuzhambu | Fresh Turkey Berry Yogurt Gravy
    • Kollu Masala Curry| Horse-gram Coconut Masala
    • Aloo Moong Subzi/Potato & mung bean curry
    • Green peas masala|Side-dish for Roti & Rice

    Reader Interactions

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    1. vaishali sabnani

      February 21, 2019 at 1:58 am

      The potato curry sounds so delicious ! I normally avoid using nuts for day to day cooking , but the potato curry looks super tempting with them and is tempting me to make some .

      Reply
    2. Gayathri Kumar

      February 24, 2019 at 6:58 am

      Hahaha, now I know, I have married an alien. This curry looks absolutely yum Priya. Me and daughter can have potatoes any time of the day in any avatar.

      Reply
    3. Swati

      February 24, 2019 at 7:28 am

      Potato curry is a regular at my house, my kids love it and I serve it with methi paranthas or palak paranthas. Adding cashews is a nice idea especially during special occasions to add the royal touch!!

      Reply
    4. Pavani

      February 25, 2019 at 2:45 pm

      Totally agree that potato haters are aliens 🙂 Some people are crazy to avoid it due to calories/ carbs. I think when eaten in recipes like this with other veggies and made in a healthy way, they are as nutritious as any other vegetable. This curry with capsicum sounds absolutely delicious.

      Reply
    5. Harini R

      February 26, 2019 at 3:21 am

      Oops. I am not a potato hater per se but tend to avoid them as much as possible. But this curry looks very tempting. Perfect pairing with the beets roti.

      Reply
    6. cookwithrenu

      March 01, 2019 at 4:10 pm

      Aloo and capsicum masala looks yum and delicious. Addition of cashew must have added to the richness of the dish.

      Reply
    7. Srivalli

      April 12, 2019 at 11:34 am

      Lovely combination Priya, though growing up I never used to have aloo roast, amma used to make many gravies with aloo. Now kids love aloo roast and I make it often. This masala surely looks so inviting!

      Reply

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