Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

by Motions and Emotions
These days weather is variable and unpredictable in Bangalore. Though there is no sign of rain however morning breeze is cold and later in the afternoon it’s really hot and again in the evening it’s windy. Our little one was having little cough in the night but it was manageable with steaming and home remedies. But suddenly yesterday night, the cough got aggravated and needs medication! When the little one at your home is not well, it really makes you worried! Hope this thing settles down soon.

Aloo shimla mirch is my today’s post. It is a popular side dish with roti or paratha. I love to add shimla mirch/capsicum in various preparations however could not do so often because my counter part shares a love & hate relationship with it. He loves to eat it in pizzas, noodles, chilli chicken but not in normal gravy like aloo capsicum gravy or capsicum stir fry.This time I prepared this dry potato capsicum masala and he liked the taste of it and asking for more. Sharing this easy and tasty recipe with you all.

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala


Ingredients

Potato – 3 medium, cut into elongated shape
Capsicum – 2 medium, cut into elongated shape
Onion – One big, finely chopped
Asafoetida – 1/2 teaspoon
Tomato – one medium, chopped
Turmeric Powder – 1 teaspoon
Salt to taste
Red Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Ginger Paste – 1 teaspoon
Cumin seeds – 1 teaspoon
Refined Oil – 1/3 cup

Procedure
1. Boil the potatoes for 3 to 4 minutes and drain the water using a colander. Keep the potatoes under running cold water to stop the process of cooking further.
2. Now heat oil and fry the parboiled potatoes with salt and turmeric powder. Keep them aside.
3. Saute the capsicum in the same oil (High heat) with salt and turmeric powder. Keep them aside.
4. Now in the remaining oil ass cumin seeds. Once they start crackling add a pinch of asafoetida. 
5. Next add chopped onions, fry till they are translucent. 
6. After that add ginger paste and cumin powder, turmeric powder, coriander powder and red chilli powder.
Mix them well.
7. Next add chopped tomatoes and cook until the raw smell is gone. If required add little water at this stage. 
8. Now add fried potatoes and capsicum, mix them well with all the spices. After cooking for 5 minutes, aloo shimla mirch is ready to serve. 

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