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Potato & Capscicum Cashew Masala | Vegan Side-dish

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

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 tsp red chili powder
  • ½ tsp freshly pounded coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala powder
  • ¾ tsp salt or to taste

Sauté & Ground into paste

  • 1 tsp 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 1/4 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 1/4 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 tsp 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.