Discover The Perfect Blend Of Flavors In Aloo Shimla Mirch Recipe

Aloo Shimla Mirch is made by saut ing potatoes and bell peppers separately and then cooking them in a rich tomato-onion masala. The dish is finished with garam masala, amchur, and coriander. It's perfect with roti, paratha, or rice.

Aloo Shimla Mirch is a simple yet flavorful dish made by saut ing diced potatoes and bell peppers separately until golden and tender. The dish starts with tempering cumin seeds in hot oil, followed by cooking onions until golden, and adding ginger, garlic, and green chilies. Tomatoes and spices are then added to create a rich masala. The saut ed potatoes and bell peppers are mixed into the masala and cooked together until fully flavored. The dish is finished with garam masala, amchur powder, and fresh coriander. It's best served hot with roti, paratha, or rice.

Ingredients:

• Potatoes (Aloo): 4 medium-sized (peeled and diced)
• Green bell peppers (Shimla Mirch): 2 large (diced)
• Onions: 2 medium-sized (thinly sliced)
• Tomatoes: 2 medium-sized (finely chopped)
• Green chilies: 2 (slit lengthwise)
• Ginger: 1 inch (finely chopped or grated)
• Garlic: 4-5 cloves (finely chopped)
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1.5 tsp
• Cumin seeds: 1 tsp
• Garam masala: 1/2 tsp
• Amchur (dry mango powder): 1/2 tsp (optional)
• Fresh coriander leaves: 2 tbsp (chopped)
• Oil: 3 tbsp
• Salt: To taste

Instructions:

1. Preparation:

Dice the Vegetables:

• Peel the potatoes and dice them into medium-sized cubes. Similarly, dice the bell peppers. Keep them aside separately.

Prepare the Aromatics:

• Thinly slice the onions, chop the tomatoes, and slit the green chilies. Finely chop or grate the ginger and garlic.

2. Cooking the Potatoes:

Heat Oil:

• Heat 2 tablespoons of oil in a heavy-bottomed pan or kadhai over medium heat.

Cook the Potatoes:

• Add the diced potatoes to the hot oil. Saut them until they turn golden brown and are partially cooked. This should take about 7-8 minutes. Once done, remove the potatoes and set them aside.

3. Cooking the Bell Peppers:

Saut the Bell Peppers:

• In the same pan, add 1 more tablespoon of oil if needed. Add the diced bell peppers and saut them for about 3-4 minutes until they are slightly softened but still crunchy. Remove and set aside.

4. Preparing the Masala:

Temper the Spices:

• In the same pan, add a little more oil if necessary. Add the cumin seeds and let them splutter.

Cook the Onions:

• Add the sliced onions to the pan and saut them until they turn golden brown.

Add Ginger and Garlic:

• Add the chopped ginger, garlic, and green chilies to the onions. Saut for another 2 minutes until the raw smell disappears.

Add Tomatoes and Spices:

• Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Add turmeric powder, red chili powder, and coriander powder. Stir well and cook the masala until it is well-cooked and fragrant.

5. Combining the Ingredients:

Add the Potatoes:

• Add the saut ed potatoes to the pan with the masala. Mix well so that the potatoes are coated with the spices.

Add the Bell Peppers:

• Add the saut ed bell peppers to the pan. Gently mix everything together. Ensure the vegetables are evenly coated with the masala.

6. Cooking Together:

Simmer:

• Cover the pan and let the vegetables cook on low heat for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Check for Doneness:

• The potatoes should be fully cooked and soft, and the bell peppers should be tender but not mushy.

7. Finishing Touches:

Add Garam Masala and Amchur:

• Once the vegetables are cooked, sprinkle garam masala and amchur powder (if using) over the dish. Mix well and cook for another 1-2 minutes.

Garnish:

• Turn off the heat and garnish the dish with freshly chopped coriander leaves.

8. Serving:

Serve Hot:

• Aloo Shimla Mirch is ready to be served. It pairs perfectly with roti, paratha, or steamed rice