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