Potato-Capsicum/Aloo - Shimla Mirch/How to make Aloo Shimla Mirch

17 Apr, 2017
Share - Posted on: 17 Apr, 2017
  • Servings : 3
  • Prep Time : 10 min
  • Cook Time : 20 min

Aloo Shimla Mirch(Potato and bell pepper/Capsicum) is one of most simple and delicious dish from Indian Cuisine.

Aloo Shimla Mirch: In this recipe, potatoes are cooked with bell pepper in the tomato-onion base gravy and few of basics Indian spices. I have used onion and tomato for this recipe but you can skip it if required. I occasionally use onion and tomato gravy in it whenever prepare for guests otherwise skip it to save some time and made it quick.

Aloo Shimla Mirch is a dry veggie recipe and usually, serves with Roti and Parantha.

This dish can be prepared in two ways: 1. in the wok (I have used this here)2. In pressure cooker. My MIL cooks Aloo Shimla Mirch in the pressure cooker and she does use onion and tomato in this dish which takes less time. In the pressure cooker, add all ingredients except Amchur and garam masala and give 2-3 whistles. Add amchur and garam masala later and the dish is ready.

I always prefer to cook in the wok and below is the procedure:

Ingredients

  • Onion 1 medium
    Tomato 2 medium
    Potatoes 6-7 medium
    Capsicum 2 Large
    Cumin 1 tsp.
    Ginger-garlic paste 1 tsp.
    Turmeric ½ tsp.
    Coriander powder ½ tbsp.
    Red Chili powder ¼ tsp.
    Amchur ¼ tsp.
    Garam masala 1/8 tsp.
    Salt to taste
    Cilantro for garnish

Method

Step 1

Peel, wash and cut into dice the potatoes. Wash and dice the Shimla Mirch/bell pepper/capsicum. Chopped the onion and tomatoes. Heat the oil in the wok over medium heat, then add cumin seeds and let them crackle.

Step 2

Add chopped onion and sauté it till become a little brown.

Step 3

Add ginger-garlic paste. Saute it well. Add turmeric powder, red chilly powder, and coriander powder.

Step 4

Mix it well. Then add chopped tomatoes

Step 5

Mix it well and let it sauté till masala leave from sides.

Step 6

Now add diced potatoes, mix it well till all the masala coated it well with it.

Step 7

Then add capsicum/bell pepper, mix it well. Add salt sauté it for 2- 3 min over low heat.

Step 8

Now cover the kadhai/wok with the lid and let it cook. Remember to check after few minute so that potato and bell pepper does not get burnt.

Step 9

Once the vegetable is cooked add amchur/dry mango powder and garam masala.

Step 10

Mix it well. Now garnish with cilantro

Serve with Roti/Phulka and parantha.

Notes

  1. 1. Adding onion, tomatoes and ginger garlic paste is totally optional.
  2. 2. You can adjust the spices as per taste.
  3. 3. Instead of amchur/dry mango powder, you can use lemon juice also.
  4. 4. Always add tangy flavor in the dry vegetable once cooked else will take more time to cook.

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

 

Tags: Aloo, Shimla Mirch, Capsicum, Bell pepper, Dry Vegetable, Side dish


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