Simla Mirch Aur Aloo Recipe - Potato Capsicum Recipe | Nisha Madhulika

Recipe in Hindi - http://nishamadhulika.com/1379-aloo-shimla-mirch-recipe.html
Recipe in English - http://indiangoodfood.com/995-aloo-capsicum-recipe.html

Ingredients
Potatoes – 4 (250 grams)
Capsicum – 2 (250 grams)
Tomatoes – 1
Oil – 2 to 3 tbsp
Green coriander – 2 to 3 tbsp
Green chilly – 1 to 2
Ginger – 1 inch piece
Turmeric powder – ½ tsp
Coriander powder- 1 tsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Red chilly powder – ¼ - ½ tsp
Salt – 1 tsp or to taste

Directions
Getting ready:
1.Wash the green chilies thoroughly and chop finely. Rinse the ginger well, peel and slice down thinly.
2.Now rinse the capsicums and potatoes as well. Peel the potatoes and chop each potato in 8 chunks.
3.Remove the seeds from the capsicum and remove the stalk as well. Chop the capsicum into big chunks.
4.Finely chop the green coriander and tomatoes as well.

Making:
5.Heat some oil in a pan and splutter cumin seeds first. Then add asafoetida, turmeric powder, coriander powder and finely chopped green chilly. Saute the spices for a while.
6.Add the potatoes to wok and stir well. Cover and let the potatoes cook through. Keep the flame low and cook the potatoes for 5 minutes.
7.Check and stir the potatoes. If needed, add 1 to 2 tbsp water. Cover again and let them cook for 2 to 3 more minutes.
8.Now add capsicum, salt, red chilly powder and finely chopped ginger to the wok. Mix everything really well.
5.Cover again and cook for 3 to 4 minutes. Stir and check the sabzi at regular intervals.
9.When the potatoes get tender, add chopped tomatoes and some green coriander to it. Mix well.
10.Cover the wok again and let the sabzi simmer on low flame for 1 to 2 minutes. Sabzi is ready, turn off the flame.

Serving:
11.Transfer the sabzi to a serving bowl or tray and garnish with some coriander sprigs.
12.Serve this lip smacking and super tempting potato shimla mirch sabzi piping hot with paranthas, naan, chapatti or poori.
13.Everyone will relish eating this sabzi for sure!


For 3 to 4 members

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Course - curries

Dish - curries