Dhaba Style Aloo Shimla Mirch ki Sabji

21 May Dhaba Style Aloo Shimla Mirch ki Sabji

Dhaba Style Aloo Shimla Mirch ki Sabji with step wise pictorial and video method.

Vegan & Gluten-free

Aloo Shimla mirch ki sabji is a common name in Indian households comprising potatoes (aloo), Capsicum (Shimla Mirch) and other basic spices and ingredients.

This is such a routine dish in Indian houses and generally made as a part of routine meal.

Such a budget-friendly dish which doesn’t require any fancy ingredients, we have been growing up eating this right from the childhood and even remember having it in tiffin or thali.

As far as it’s serving is concerned, it is generally served with roti only but no issues with you pair it with paratha or naan as well.

In nutshell, it may not be a glamorous dish, but it’s pure comfort food, especially for capsicum lovers.

STEP WISE PICTORIAL RECIPE OF DHABA STYLE ALOO SHIMLA MIRCH KI SABJI  :

Heat oil and add chopped potatoes. Roast on high heat until potatoes turn slightly brown and almost 60-70% cooked.

Remove the potatoes.

Add chopped capsicum in the same oil. Saute for couple of minutes until you see some light brown spots on it and it is 50% cooked.

Remove the capsicum too.

Then add cumin seeds, coriander seeds and asafoetida in the same oil. Let cumin splutter.

Add onion. Let onion turn translucent. Do not let the onion loose it’s crunch.

Add tomatoes, ginger and green chilies in a grinder jar.

Grind to a fine paste and add this paste in the pan.

Then add salt, turmeric powder and kashmiri red chilli powder. Mix.

Put a lid and let tomatoes cook. Keep stirring at intervals to prevent tomatoes from sticking at the bottom.

When oil is seen separating, its a sign that tomatoes are thoroughly cooked.

Add fried potatoes and capsicum. Also sprinkle dash of water.

Put a lid and let them cook for 8-10 minutes or until both potatoes and capsicum have turned soft enough to eat.

Lastly add kasuri methi, garam masala, dry mango powder and coriander leaves. Mix well.

Enjoy.

NOTES :

Cut both potatoes and capsicum in the same shape because this way they will take almost equal time in cooking.

Although you can use red and yellow bell peppers as well but they tend to sweet a bit, hence not so ideal for this Indian sabzi. Usually it is the green capsicum only, which goes in making this delectable dish.

Mustard oil is the best even it comes to cooking Indian main course but you can use any cooking oil.

As both potatoes and capsicum are fried, so obviously this recipe calls for extra oil. But in case you want to consume less oil for any reason, do not fry potatoes and capsicum. Start cooking from the stage of adding cumin in just 1 tbsp of oil. Add more water to soften potatoes and capsicum at its respective stage.

DHABA STYLE ALOO SHIMLA MIRCH KI SABJI – RECIPE CARD

Dhaba Style Aloo Shimla Mirch ki Sabji Recipe

blessmyfoodbypayal

Dhaba Style Aloo Shimla Mirch ki Sabji Recipe is a spicy, rustic, and flavorful dish perfect with roti or rice.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 2 Green Capsicum/Shimla mirch
• 4 potatoes
• 3 tomatoes
• 2 Green chilies
• 1 inch piece of ginger
• 1 onion (chopped)
• 2 tbsp coriander seeds (roughly crushed)
• 1 tsp cumin seeds
• Pinch of asafoetida/hing
• 1 tsp kashmiri red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp kasuri methi
• 1.5 tsp dry mango powder
• Salt to taste
• 3-4 tbsp Mustard oil
• 2 tbsp coriander leaves
• Dash of water

Instructions

 

• Heat oil and add chopped potatoes.
• Roast on high heat until potatoes turn slightly brown and almost 60-70% cooked.
• Remove the potatoes.
• Add chopped capsicum in the same oil.
• Saute for couple of minutes until you see some light brown spots on it and it is 50% cooked.
• Remove the capsicum too.
• Then add cumin seeds, coriander seeds and asafoetida in the same oil. Let cumin splutter.
• Add onion. Let onion turn translucent. Do not let the onion loose it's crunch.
• Add tomatoes, ginger and green chilies in a grinder jar.
• Grind to a fine paste and add this paste in the pan.
• Then add salt, turmeric powder and kashmiri red chilli powder. Mix.
• Put a lid and let tomatoes cook. Keep stirring at intervals to prevent tomatoes from sticking at the bottom.
• When oil is seen separating, its a sign that tomatoes are thoroughly cooked.
• Add fried potatoes and capsicum. Also sprinkle dash of water.
• Put a lid and let them cook for 8-10 minutes or until both potatoes and capsicum have turned soft enough to eat.
• Lastly add kasuri methi, garam masala, dry mango powder and coriander leaves. Mix well.
• Enjoy.

Notes

• Cut both potatoes and capsicum in the same shape because this way they will take almost equal time in cooking.
• Although you can use red and yellow bell peppers as well but they tend to sweet a bit, hence not so ideal for this Indian sabzi. Usually it is the green capsicum only, which goes in making this delectable dish.
• Mustard oil is the best even it comes to cooking indian main course but you can use any cooking oil.
• As both potatoes and capsicum are fried, so obviously this recipe calls for extra oil. But in case you want to consume less oil for any reason, do not fry potatoes and capsicum. Start cooking from the stage of adding cumin in just 1 tbsp of oil. Add more water to soften potatoes and capsicum at its respective stage.

Keyword Dhaba Style Aloo Shimla Mirch ki Sabji Recipe