Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo
Bhujia SabziWith 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.
Step 2:
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.
Sautรฉ 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.
Final step:
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!
Baingan Bharta |Eggplant Bharta || Baingan Ka Dahi Wala Bharta with step-by-step photos and video
Baingan bharta is an easy, simple, delicious, and delightful side dish. It combines roasted eggplant, yogurt, mustard oil, chopped onions, coriander, and green chilies, along with basic seasonings.
The eggplant is roasted on a skillet or grill over low to medium heat, either on charcoal or a stove, and it can also be roasted directly over an open flame, which adds a smoky flavor to the dish.
The term "bharta" (pronounced BHURR-that) refers to dishes where the ingredients are roughly mashed. This dish is a beloved part of the national cuisine throughout all nation-states of the Indian subcontinent, including Pakistan.
My Latest Baingan Bharta Video:
Baingan bharta is usually served with dal chawal and even Rotis.Smokey roasted eggplant is mashed and then spiced with it.
This baingan bharta is a very popular side dish and one of my personal favorites too. My family prepares bharta in winter with seasonal eggplant because this baingan is seedless, and Bhata is the best choice.
If you have tried this Baingan BhartaRecipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To prepare this recipe, first make a few gashes in the eggplant, then put it in a heated wok or grill. Roast it on a very low flame so that it the properly cooked from the inside.
Keep turning it in the pan or grill so that it cooks evenly from all sides. Once the eggplant's skin is easily removed, turn off the stove or grill.l
Do separate all pulp from the skin, then mash it and keep it asi.de
Peel and chop finely the onion, green chilies, and coriander leaves.
Mash the eggplant, add red chili and salt to the pulp, and stir to combine well.l
Put chopped onion, coriander, and green chilies into the pulp, and give it to good stir till everything is incorporated.
Add whisked yogurt to the eggplant pulp, and stir to combine well.
Roasted
Baingan Aloo Curry Recipe || Eggplant
Potato Masala || How to Make Roasted Baingan Aloo CurryWith Step-by-Step Photos and Video...
Roasted Baingan Aloo Curryis a delicious and
flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and
green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately.
Once mixed well, the dish is simmered to perfection, making it ready to serve.
I
have also shared another version of Achari Baingan Aloo and Baigan Bharta in my
previous blog post, which you can visit for more variations. This roasted
baingan aloo curry goes with chapattis and Naan.
For detailed recipes, step by step, watch my video.
My Latest Roasted Baingan Aloo Curry Video:
=+
I
love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them
all! What’s your favorite way to eat eggplant? I would love to know.
Recipe Note:
To
roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of
roasting them directly over a gas flame, as this can be harmful to your health.
Roasting them over a wood or charcoal fire is a safe alternative and also adds
a delicious smoky flavor.
For
this recipe, use small, seedless brinjal for better flavor.
If available, you can use seasoned purple, green brinjal, or even white baingan.
Using
mustard oil will enhance the taste of roasted aloo baingan curry.
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and subscribeto us on YouTube to get
the latest Recipe Video updates.
First, make slits on the eggplant so it roasts more
easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.
Heat your grill or stovetop to a suitable temperature. I placed the
eggplant, green chili, and tomatoes on the grill.
Next, begin roasting the vegetables by flipping them over
on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until it becomes soft and tender.r
Here
I prepared some onion, green chilies, garlic, and potato, es after then washed
them.
Once
the veggies are well roasted, remove them from the grill. Next, peel and mash
them thoroughly.
In
a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4
minutes over medium flame.
In
the same pan, add oil along with cumin seeds and fenugreek seeds. Let them
crackle for about a minute, then add chopped onions, green chilies, and garlic
to the oil.
Sautรฉ
the onions for 2 minutes, then start adding the powdered spices: red chili
powder, turmeric powder, chili flakes, black pepper, and salt.
Add a little hot
water, mix well, put the lid on, and cook the masala until the oil separates.
Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to
mix well.
Next,
add the roasted mashed vegetables to the masala and continue mixing over
medium-low heat.
If
you prefer a little gravy in the curry, you can add half a cup of hot water,
though this is optional. Otherwise, the authentic roasted baingan aloo curry
typically doesn’t require any additional water.
Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.
