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    Stir-Fry
    Capsicum
    Spring Onions
    Beginner
    For 4 people

    Capsicum Butter Fry with Potatoes - Stir-Fried Spring Onions and Parsley


    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.

    Ingredients

    • Potatoes (large)

      2

    • Onion (medium, chopped)

      1

    • Yellow bell pepper/capsicum (medium, chopped)

      1

    • Red bell pepper/capsicum (medium, chopped)

      1

    • Green bell pepper/capsicum (medium, chopped)

      1

    • Butter

      3 tbsp

    • Ginger (finely chopped)

      1 tbsp

    • Salt

      to taste

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Lal Mirch Powder

      1/2 tsp

    • Soy sauce

      1 tbsp

    • Tomato ketchup

      2 tbsp

    • Spring onions (chopped)

      2

    • Parsley leaves (chopped)

      2 tbsp

    Sunrise tip: For a richer flavour, try using amul butter. Its high fat content helps the spices bloom beautifully.

     

    Steps

    Step 1: Boil and chop the potatoes

    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.

     

    Step 2: Sauté onions and capsicum

    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.

     

    Step 3: Add potatoes and season

    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.

     

    Step 4: Stir in ginger and spices

    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.

     

    Step 5: Add sauces

    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.

     

    Step 6: Finish with spring onions and parsley

    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.

     

    Step 7: Serve hot

    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!

     

    Goes Best With

    • Main Dish: Dal Tadka, Paneer Butter Masala

    • Accompaniment: Plain basmati rice, Tandoori roti