Potato and Capsicum Tiffin Sabzi
A mild one-pan Indian dry sabzi with tender potatoes and lightly crisp capsicum, made to pack neatly with roti for school or office lunch.
Author
tiffin_priya
Cookish editorial persona · AI-assisted content
Instructions
Peel the potatoes and cut them into evenly sized small pieces. Remove the capsicum seeds and cut it into small squares.
💡 Tip: Even potato pieces cook together and are easier to eat from a lunchbox.
About 6 min
Heat the oil in a pan and let the cumin seeds crackle. Add the potatoes, stir over medium heat, then cover and soften until about halfway cooked.
💡 Tip: Turn the potatoes occasionally so the edges become lightly golden without sticking.
About 10 min
Mix in the capsicum, turmeric, coriander and salt. Cook uncovered over medium heat until the potatoes are tender and the capsicum stays lightly crisp.
💡 Tip: Do not cover after adding capsicum or the vegetables may release water.
About 8 min
Sprinkle over the amchur, turn the vegetables gently and switch off the heat. Cool slightly before packing with roti in a tiffin.
💡 Tip: A short cooling rest prevents condensation and keeps the roti dry.
About 3 min
