Aloo Shimla Mirch | Potato Capsicum

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Aloo Shimla Mirch is a dish that would probably make you feel nostalgic. It is a simple yet very tasty recipe and everyone loves it.
For Aloo Shimla Mirch, the first thing you have to do is to peel the potatoes. Peel them and cut them into wedges, or you can even cut them into cubes. Now soak them in water, so that they won’t get oxidised and the excess starch will be eliminated.

In a hot pan, add mustard oil and cook on high heat, do not burn it. Fry the potatoes in the oil on high heat till it gets lightly brown and it’s 50% done. Take them into the plate and keep them aside.

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For the Masala, in the pan, heat the oil, add heeng, cumin, crushed whole coriander, chopped onions, chopped ginger, and chopped green chillies. Toss it well. When the onions get golden brown, add turmeric powder, red chilli powder and coriander powder, then give it a quick stir.

Roughly dice tomatoes and grind them into a puree. Add the puree to the pan, add salt to taste and cook it well for 4 to 5 minutes.

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Deseed the capsicums then cut them into little thick slices, you can even dice them. Add the potatoes and capsicum to the masala. Add a dash of water, stir well.

Let’s add the three magic ingredients. Add kasoori methi, amchur powder and chilli flakes. Add some chopped coriander leaves, then add a dash of water. Close it with a lid and cook them till it’s done.

Aloo Shimla Mirch is ready! Enjoy it with paratha or roti!