Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo
Bhujia Sabzi With Step By Step Photos And Video
Aloo
Shimla Mirch Ki Sabzi, also known as Aloo Capsicum or Aloo Bhujia Ki Sabzi,
is a simple and delicious vegetarian dish made with potatoes and bell peppers.
This recipe requires minimal chopping, making it an ideal choice for a quick
weeknight meal.
It is
loved for its simplicity and rich, flavorful qualities. Serve it with roti or
plain paratha for a complete meal. This flavorful Aloo Capsicum is one of my
all-time favorite recipes. The best part about Aloo Shimla Mirch Ki Sabzi is
that it's quick and easy to prepare
When I'm
in a rush and can't find time due to my busy schedule, this Aloo Bhujia Sabzi
is a convenient option for me. It can be ready in just 30 minutes, using no
fancy ingredients, just potatoes, capsicum, and tomatoes from your fridge.
This
potato-capsicum dish is typically prepared as a wet recipe. I have added
tomato paste for moisture. If you prefer a dry Aloo Shimla Mirch, you can skip
the tomato paste. Alternatively, if you prefer to use fresh tomatoes, simply slice them and add them to the dish, cooking until the Aloo Capsicum is tender and dry.
Recipe Note:
Potatoes
may lose their flavor in the summer, especially from May to August. When
cooking, remember to choose red potatoes for their delightful taste. In aloo
shimla mirch ki sabzi.
I added
green bell pepper (capsicum), but feel free to enhance your dish's appeal with
red, orange, or yellow peppers for a vibrant touch.
Tomato paste can bring wonderful moisture to your veggies. If you seek a drier recipe, consider skipping the paste or opting for fresh tomato slices instead.
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Aloo Capsicum Video:
As you
prepare your aloo potato capsicum, remember to embrace the natural moisture of
the tomatoes and onions, cooking on a low flame without added water for a rich
and flavorful experience.
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How to Make Aloo
Shimla Mirch Ki Sabzi?
Step 1:
To create a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling the potatoes. Cut them into even-sized cubes for uniform cooking.
Next, dice a
vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized
pieces, ensuring they will add a lovely crunch to your dish.
Heat a
generous amount of oil in a spacious pan over medium flame until it shimmers.
The oil should be hot enough to enhance the flavors of the spices.
Add a
teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching
them sizzle and pop. Toss in freshly grated ginger and finely chopped green
chilies, allowing their aromatic fragrances to fill your kitchen as they
crackle for about a minute.
Introduce the potato cubes to the pan, stirring them to coat with the fragrant spice mixture.
Sauté the potatoes for about 2 minutes, letting them absorb the warmth
and flavors.
Sprinkle in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan with a lid
And reduce the heat to low, letting the potatoes gently steam. Stir
occasionally to prevent sticking, until they become tender and soft.
Once the potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed coriander for a hint of citrus, and a dollop of rich tomato paste.
Stir
everything together, allowing the mixture to meld into a vibrant blend of
colors and aromas.
Bring the
dish to a gentle boil, then cover the pan once more and let it simmer until the
potatoes are fully cooked and infused with the spices.
Now is
the time to fold in the chopped capsicum, mixing lightly so the bright green
pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring
gently to unify the flavors.
Cover the pan again and let it simmer for an additional 10 minutes, allowing the capsicum to become al dente while retaining its vivid color.
Finally, when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful serving bowl.
Serve it piping hot alongside fluffy parathas, warm chapatis, or
soft naan, and enjoy the delightful medley of flavors and textures in every
bite!
Aloo capsicum is a simple and delicious vegetarian dish made with potatoes and bell peppers, making it an ideal choice for a quick weeknight meal.
Ingredients:
- 1/2 kg, seasonal potatoes
- 3-4 pcs, medium-sized, capsicums
- 2 medium-sized tomatoes, tomato paste
- 1 tsp, chopped ginger
- 1 tsp, chopped green chilies
- 1 tsp cumin seeds
- 1/2 tsp, mustard seeds
- Salt to taste
- 1 tsp, chili flakes
- 1/2 tsp, turmeric powder
- 1/2 tsp, crushed coriander powder
- 1/3 tsp,garam masala
- 150ml, mustard oil
How to Make Aloo
Shimla Mirch Ki Sabzi?
**Preparation:**
To create
a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling
the potatoes. Cut them into even-sized cubes for uniform cooking. Next, dice a
vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized
pieces, ensuring they will add a lovely crunch to your dish.
**Cooking Instructions:**
Heat a
generous amount of oil in a spacious pan over medium flame until it shimmers.
The oil should be hot enough to enhance the flavors of the spices.
Add a
teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching
them sizzle and pop. Toss in freshly grated ginger and finely chopped green
chilies, allowing their aromatic fragrances to fill your kitchen as they
crackle for about a minute.
Introduce
the potato cubes to the pan, stirring them to coat with the fragrant spice
mixture. Sauté the potatoes for about 2 minutes, letting them absorb the warmth
and flavors.
Sprinkle
in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan
with a lid and reduce the heat to low, letting the potatoes gently steam. Stir
occasionally to prevent sticking, until they become tender and soft.
Once the
potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed
coriander for a hint of citrus, and a dollop of rich tomato paste. Stir
everything together, allowing the mixture to meld into a vibrant blend of
colors and aromas.
Bring the
dish to a gentle boil, then cover the pan once more and let it simmer until the
potatoes are fully cooked and infused with the spices.
Now is
the time to fold in the chopped capsicum, mixing lightly so the bright green
pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring
gently to unify the flavors.
Cover the
pan again and let it simmer for an additional 10 minutes, allowing the capsicum
to become al dente while retaining its vivid color.
Serving tips:
Finally,
when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful
serving bowl. Serve it piping hot alongside fluffy parathas, warm chapatis, or
soft naan, and enjoy the delightful medley of flavors and textures in every
bite!
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