My Cooking Adventures: alu shimla mirch

Wednesday, 30 April 2014

Capsicum Potato curry | Aalu Shimla Mirch Sabzi | Quick Bell Pepper Curry

This is one more curry that I learnt from my MIL. It's quick, it's easy and it's tasty!! I love it as it's quick to make and is healthy..
It gives such a relief on a busy day when you can just throw in the ingredients in the pan and go about doing your job, while this tasty curry gets cooked in jiffy!! It is vegan and paleo!! With Raita and rotis it makes for a filling meal and of course it's healthy. It can also be used as stuffing in sandwiches!! Yumm...

Capsicum Potato Curry | Alu Shimla Mirch | Quick Capsicum Curry

Capsicum Potato Curry | Alu Simla Mirch | Quick Capsicum Curry

Ingredients:

1 big Capsicum (Bell Pepper/ Shimla Mircha) - cubed

1 big Potato - cubed

1 medium sized tomato -cubed

1 Onion - cut in long slices

1 Tablespoon oil

pinch of jeera (Cumin seeds)

salt to taste

1/4 teaspoon turmeric powder

1/5 teaspoon dhania jeera powder (Cumin Corriander seeds powder)

1/4 teaspoon red chili powder (you can adjust this according to your taste)

Method:

1) In a thick bottomed kadai/ wok (or in a non stick pan) take oil and heat it. Add jeera (cumin seeds). Once the jeera turnes brown, add onions and saute.

2) Once the onions turn translucent add capsicum (Shimla mirch / bell pepper) and saute for 2 minutes.

3) Now add potatoes, salt, turmeric powder, red chili powder, dhania jeera powder ( cumin corriander seeds powder) and mix well.

4) Cover and let it cook till potatoes become tender. Keep stirring between to ensure that the curry is not sticking to the bottom of the pan. If curry starts sticking then reduce the gas flame and put a tawa (skillet/griddle) under the kadai/ wok.

5) Once potatoes get cooked, add tomatoes to the curry and mix well.

6) cover and cook for 4-5 minutes and your curry is ready...