Shimla Mirch Aalu Sabzi - Easy Recipe with Step by Step Images

I was craving Shimla Mirch Aalu and realised it was already 11pm in Canada, where my mom lives. However, the craving won and I managed to pester my mother into telling me the recipe, including the minutest details. Moms are the best!

Here is a simple and foolproof recipe for Shimla Mirch Aalu (Capsicum and Potato) sabzi.

Recipe

Serves: 2
Time Taken: Prep time (20 mins), cooking time (25 mins) 

Ingredients

Potatoes - 2 (large, peeled and cut into cubes)
Capsicum/ Green peppers - 2 (medium, cut either into rings or chunks)
Garlic - 4 cloves
Onions - 2 (small)
Tomatoes - 2 (small)
Ginger - 1 inch (finely chopped)
Salt - To taste
Turmeric powder (haldi) - 1/2 tsp
Garam masala - 1/2 tsp

Method

1) Cut the onions into 4 large chunks each. Grind into a paste with the garlic cloves.

2) Heat 1 tbsp oil in a kadhai (wok). Add the onion garlic paste. Cook on medium heat till brown.

3) Now add the chopped tomatoes and ginger. Bhuno (cook) the masala till tomato is mushy and cooked in.

4) Add the masalas (salt, garam masala and haldi). Sprinkle some water if it is sticking to the kadhai.

5) Mix. Add the chopped potatoes and cover. Cook for 5 minutes till potatoes are partially done, stirring occasionally.

6) You can cut the capsicum into chunks or into rings if you want to make it look prettier.

7) Add the capsicum to the kadhai. Mix, cover and cook for another 5 minutes.

8) And voila, you're done! Eat with hot chapatis and dal.