Aloo Shimla Mirch Sabzi
A flavorful North Indian side dish featuring potatoes and green bell peppers cooked with aromatic spices.
Ingredients
- 1 unit Capsicum (green bell pepper) (Roughly chopped)
- 4 units Potatoes (Chopped medium-sized)
- 1 unit Onion (Chopped)
- 3 tablespoons Oil (For frying)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chilli powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchoor (dried mango powder)
- 1.5 teaspoons Ginger garlic paste
- 1 teaspoon Cumin seeds
- 1 handful Coriander leaves (Chopped)
- 2 units Tomatoes (Roughly chopped)
- 0.25 teaspoon Asafoetida
- 1 to taste Salt
More recipes using Potatoes
Potato Burta
A traditional Indian mashed potato dish with onions, green chilies, and lime juice, seasoned with mustard oil. A flavorful side dish or accompaniment.
Vegetable Mash
A hearty mixed vegetable mash combining buttery mashed potatoes with minced cauliflower, carrots, turnips, and green peas. A comforting side dish that transforms simple boiled vegetables into a flavorful accompaniment.
Potato Ribbons
Crispy fried potato ribbons cut into thin strips, seasoned with salt and pepper. A Victorian-era side dish similar to modern shoestring fries.
Casserole of Potatoes
A classic potato casserole formed into a ring or nest shape, baked until golden, and filled with your choice of ragout, fricassee, cutlets, or macaroni. This elegant presentation makes an impressive side dish or main course.
Instructions
- 1Heat 2-3 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle. Add 1 medium-sized chopped onion and sauté for 2 minutes until the onions turn golden brown. Add the chopped potatoes and cover the pan. Cook until the potatoes are tender.
- 2Add 1.5 teaspoons of ginger garlic paste to the pan and cook for another minute. Incorporate 0.5 teaspoon each of turmeric powder and red chilli powder, and 2 teaspoons of coriander powder. Mix well. Add 2 medium-sized roughly chopped tomatoes and salt to taste. Stir well and cover the pan to allow the tomatoes to soften.
- 3Uncover the pan and stir the mixture well. Add 0.25 teaspoon of asafoetida and the roughly chopped capsicum. Sprinkle 0.5 teaspoon each of dry mango powder (amchoor) and garam masala. Mix thoroughly.
- 4Add a handful of chopped coriander leaves to the pan. Mix well and cover the pan. Allow it to cook for 3-5 minutes. Uncover, stir, and serve hot.
