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Aloo Shimla Mirch

Aloo Shimla Mirch

Oct 11, 2021

Recipe Details:

Aloo Shimla Mirch :

Aloo Shimla Mirch is a simple, quick, and easy to prepare a meal. Potatoes and capsicum are sauteed with spices like garam masala, dried mango powder, and coriander powder in this dish. It's finest served with naan or rotis and tastes best when it's hot. ( Zeera Aloo Sabzi Recipe )

aloo shimla mirch

Aloo Shimla Mirch Recipe :

Prep Time: 10 mins Cook Time: 20 mins
Total Time: 30 mins Serving: 4

How to make Aloo Shimla Mirch?

An easy recipe for Aloo Shimla Mirch Sabzi. This side dish is a fantastic blend of flavors. It's a one-of-a-kind dish with crispy cubed potatoes and crunchy capsicum. Follow this recipe to make delicious Aloo Shimla Mirch at home.

Ingredients :

2 potatoes, medium (peeled and cubed).
2 capsicums, medium (deseed and sliced).
2 onions, tiny (finely chopped).
1 tomato, medium (finely chopped).
1/2 teaspoon cumin seed.
a smidgeon of asafoetida.
a half teaspoon of red chili powder.
1 teaspoon of turmeric powder.
a half teaspoon of coriander powder.
1/2 teaspoon powdered dried mango (Amchur Powder).
a quarter teaspoon of garam masala.
1 tsp Kasoori Methi (Kasoori Methi) (Dried Fenugreek Leaves).
2 tablespoons coriander leaves (finely chopped).
1–2 tablespoons of oil.
Season with salt to taste.

shimla mirch aloo

Instructions to make Shimla Mirch Aloo :

In a pan, heat the oil. When the cumin seeds start to crackle, add the hing, then add the onions and sauté until the onions turn pink. 

Add the dry masalas (turmeric, coriander powder, red chili powder, and salt) now. For a few minutes, stir everything together. Then toss in the diced tomatoes. 

Allow the tomatoes to simmer on a low heat for a while, until they are soft. 

Add the chopped potatoes and 2 tablespoons of water to the pot. 

Cook until the potatoes are cooked, covered with the lid. In between, stir. 

Add the chopped capsicum once the potatoes are soft. 

Allow the capsicum to cook in its own steam by covering the pan. Stir the mixture every now and then. In most cases, the capsicum cooks quickly in its own steam. If the masala starts to burn, add 1 tablespoon of water. Otherwise, the capsicum will lose its bite and become mushy if you add too much water. 

Add garam masala, crushed kasoori methi, and amchur powder once the capsicum is done. Mix thoroughly. Amchur powder is an optional ingredient.

aloo shimla mirch

Serving :

It's finest served with naan or rotis and tastes best when it's hot.
In a serving bowl, combine the Aloo Shimla Mirch, chopped coriander, and dried kasoori methi.

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