A colourful medley of potatoes and capsicum tossed in an aromatic butter-spice mix, this dish is a quick and flavoursome side. The sweetness of the capsicum is balanced by the earthiness of the potatoes, while the spring onions and parsley add a fresh finishing touch. A splash of soy sauce and tomato ketchup lends a subtle umami depth. Pair this stir-fry with either rice or rotis for a satisfying meal.
Sunrise tip: For a richer flavour, try using amul butter. Its high fat content helps the spices bloom beautifully.
Time: 15 minutes
Boil the potatoes in salted water until just tender but still firm. Drain, let cool slightly, then peel and chop into large chunks.
Time: 3 minutes
Melt the butter in a large pan over medium heat. Once it's bubbling, add the chopped onions and sauté until translucent. Toss in the chopped yellow, red and green capsicum and cook for 1-2 minutes until they start to soften slightly.
Time: 2 minutes
Add the boiled potato chunks to the pan. Sprinkle salt and mix well. Sauté for 1-2 minutes until the potatoes are lightly golden.
Time: 2 minutes
Add the chopped ginger, Sunrise Jeera Powder, Sunrise Haldi Powder, and Sunrise Lal Mirch Powder to the pan. Stir well to coat the vegetables evenly with the spices. Cook for 1 minute until fragrant.
Time: 1 minute
Pour in the soy sauce and tomato ketchup. Mix thoroughly and cook for 30 seconds to 1 minute, letting the flavours meld.
Time: 1 minute
Finally, add the chopped spring onions and parsley leaves. Give everything a good stir and cook for 30 seconds more. Turn off the heat.
Time: 1 minute
Transfer the Capsicum Butter Fry to a serving dish. Garnish with extra spring onions and parsley if you like. Serve hot as a side dish with rice, roti or paratha. Enjoy!
Main Dish: Dal Tadka, Paneer Butter Masala
Accompaniment: Plain basmati rice, Tandoori roti