Aloo Shimla Mirch Recipe
This aloo shimla mirch recipe is a stir-fry made with potato, capsicum, onion, and spices. It is best to serve with roti, paratha, rice, and even as a side dish.
Ingredients
- 4 medium potatoes
- 2 green bell pepper
- ½ cup water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp salt or as required
Instructions
- First, take 4 medium potatoes and 2 capsicums. Wash them in clear water.
- Then peel and chop them into cubes or large pieces as you like. I don't like large pieces, so I chop them into cube pieces.
- Now take a pan or kadai on medium heat. Add 2 tbsp oil and 1 tsp cumin seeds. Let them sizzle for a few seconds.
- Now add chopped onions. Saute them until they have a golden texture outside.
- When the onions have in golden texture, then add chopped tomatoes to it. Let them parch properly.
- When the tomatoes are parched, then add spices: fennel seed powder, coriander powder, turmeric powder, red chili powder, and salt. Saute them for a few seconds.
- After that, add chopped capsicum and potatoes. Add half a cup of water.
- Now mix all the ingredients well and cover the kadai with steamer on low heat. It takes 15 to 20 minutes to cook.
- Cook it until the potatoes and capsicum absorb water properly. Stir at intervals so that it does not stick to the bottom of a kadai.
- When the sabji absorbs all the water, and is tender and cooked. Turn off the heat.
Notes
-
- Add minimum amount of water here that I have mentioned above. If you add extra water, then your sabji will become soggy and mushy.
- Use thick thick-bottomed pan or kadai so that your sabji does not stick to the bottom of the pan.
- Chop the potatoes into cubes and medium size so they cook well with capsicum. If you chop them into thick slices, they do not cook well and are raw on the inside.