Aloo capsicum recipe, how to make aloo shimla mirch recipe.

Aloo capsicum or potato and capsicum recipe is a punjabi style sabzi best served with roti, phulka or naan. This easy side dish pairs well with tomato raita,

Aloo capsicum subzi is semi dry and if you want to make little gravy add boiled water accordingly. I like the capsicum to retain their crunch, so I do not cook them much; but if you like them to be cooked just simmer for a min or two but I have to warn you that the beautiful green color will be lost.

On a side note, you can add some boiled peas or cauliflower or the vegetables of your choice to make it a vegetable sabzi.

I know I have been absent for sometime; my daughter Nidhi, finished her plus two and I was settling her in college and hostel. Things were really fast and unpredictable and with the grace of God she is settled at NIT Calicut with the branch of her choice.  Though her college is just 20 km away; I will miss her and is coming in terms with her absence (and her chatter) as she has never stayed anywhere without me for more than night. So, the letting go process is painful but yes, I have to come in terms with it...life moves on.

Okay! back to the recipe; this one is always a life saver when I have vegetarian guests; the masalas in the recipe takes it to the next level.

I hope the video I made will help you more.

Aloo capsicum recipe, how to make aloo shimla mirch recipe.

Aloo Capsicum Recipe

PREP TIME: 05 Mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Potatos: 2, cubed
• Onion: 1
• Tomato: 1
• Capsicum: 1, cubed
• Garlic: 5 cloves
• Ginger: 1 inch
• Oil: 3 tbsp
• Jeera: 1/2 tsp
• Salt: 1 1/2 tsp
• Kashmiri chilli powder: 1 1/2 tsp
• Coriander Powder: 1 1/2 tsp
• Turmeric powder: 1/2 tsp
• Water: 1/2 cup or as needed.
• Chopped coriander leaves

  METHOD:

1. Heat a kadai or pan with oil. Add in jeera or cumin seeds.
2. Add in the sliced onions and mix well. Once onions are slightly transparent add in crushed ginger-garlic, and salt. Mix well and put the flame on medium and allow it to lightly brown (about 3-4 mins)
3. Add in Kashmiri chilli powder, turmeric, coriander, and garam masala. Mix well for a minute. Add in the chopped tomatoes and little water, mix well and cover and coook the tomatoes for a minute or two or until it is cooked and blended into the masalas and oil has started coming out from the sides.
4. Add in the chopped potatoes and add 1/2 cup water and cover and cook the potatoes on low flame.
5. Once the potatoes are cooked add in the chopped capsicum, mix well and sprinkle coriander leaves and switch off the flame.

NOTES

• To retain the crunch of the capsicum; I do not cook it much. But if you prefer to cook it leave it in the kadai for a minute or two and mix well.
• Pls watch video for more tips.

©Copyright Reserved, nisahomey.com