Aloo Shimla Mirch KI Sabzi Recipe (Aloo Capsicum )

                                   

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.

 

You Might Like This:

Aloo matar curry

Baingan Bharta

Roasted Baingan Aloo Curry

Arbi chana dal Ki sabzi

Have you tried Potato capsicum? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube 

                 

Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

             

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. 

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.

                 

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!

                                           

                                                 

Keema Matar Recipe

Keema Matar | Matar Keema || How to Make Keema Matar with step-by-step photos

Keema Matar is a traditional, delicious, and mouth-watering gravy-based non-veg curry dish in Pakistan and the Indian subcontinent. Mince with green peas is a spicy dish that can be made with either minced chicken, beef, lamb, or mutton, one of the favorite dishes in my own house. My elder brother loves to have it with naan, bread loaf, and especially with crispy hot paratha.

I make sure that when you prepare this keema matar dish according to my recipe, other people will be craving to have it. It is easy to customize this keema. I have already shared keema spice masala powder in my previous post; you can find it on my blog.

                              

Keema Matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than half an hour. Pair this with rice or roti for a wholesome meal. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors, cooked along with tomatoes, salt, coriander powder, turmeric, and chili powder for a delectable curry meal.

I made keema matar with beef mince, additionally, you can prepare keema matar with chicken keema, mutton keema, or use your choice of ground meat, chicken, beef, and lamb or you can substitute peas with potatoes, this is a gravy dish and you can enjoy it with naan, pita bread or with plain basmati rice, main ingredients are in this recipe mince, peas, tomatoes with some seasoning, so let's begin with step by step photos. 

                         

Tips:

1. I prefer to cook keema matar in beef or mutton mince is better than chicken or lamb 
2. Using desi ghee or any kind of banaspati ghee instead of oil
3. Ghee enhances the taste of traditional meals. If you have any health issues, then it can be cooked with olive oil or sunflower oil
4. Always level, try your best to use fresh ingredients like mince, tomato, or peas if possible, because fresh ingredients are much better than canned or frozen  
5. Using fresh spices and ginger garlic paste brings aroma to cooking   

If you have tried this Keema Matar recipe, don’t forget to rate the recipe. You can also follow me on social media.

Facebook

Instagram

Pinterest

Youtube

                     

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

         

To prepare this keema matar, first make keema spice powder according to my recipe or any store-bought spice.

Take all ingredients and prepare all veggies. 

Heat the oil in the pot and put the onion slices, saute them for 5 minutes on medium flame.

Put the rinsed mince in the pot and fry it with onion, fry the keema with onion till it turns white in color from pink. 

Keep stirring by adding ginger garlic paste till the water dries out. Now, put all the veggies into the keema.

Stir to combine well, then add keema spice powder to taste. Continuously keep stirring till the oil is separated from the mince.

Note: I added some potato dice due to the demand of my brother, he is such a potato lover :) 

Pour 1/2 cup of hot and boiled water and then mix well.

Bring it to a boil and let it cook for around 20 minutes on medium-low heat.

Sprinkle 1/2 tsp basic garam masala over keema matar, then allow the keema to simmer for around 5 minutes on very low heat.

Transfer to the serving dish, keema matar is done to serve_ garnish it with coriander leaves.

To serve this keema Matar with rice, roti, or naan 

                  

Bihari Beef Kofta Curry Recipe

Beef Kofta || Kofta C Recipe || How to Make Beef Kofta Recipe with step-by-step photos and video

Kofta is a spicy, flavored, and delicious meatball based on thick gravy, a tasty, and mouth-watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.

I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in my lives its preparation method is a bit different from other koftas because you neither add any poppy seeds nor roasted chickpeas.
                                

It is simply quite an easy and juicy meatball that my grandmother and mother used to cook, a unique and different recipe of kofta. 

Which main ingredients are added to this Kofta recipe?

The main ingredients are a small amount of boiled chana dal, ground onions, spices, mince, and stock

I am using beef. You can use mutton and lamb as well. Additionally, you can add boiled eggs as desired

Let’s go ahead and learn how to cook it in a different way

                           

My Latest Video: Beef Kofta:

Tips:

Avoid adding too much roasted chana or chana dal, as this can make your meatballs tough. 

Using ghee instead of oil will give your curry a richer and more aromatic flavor. 

You can lightly fry the meatballs before adding them to the gravy, as this helps to preserve their juices. 

Be careful not to stir the meatballs too much while they are cooking in the gravy.

                                     

If you have tried this Beef Kofta recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                                                    

                            

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Firstly, wash the mince under running water in a strainer and keep it aside.

Boil the chana dal

Peel and cut onions, ginger, and garlic, then grind them together to a smooth paste.

                                                       

In the food processor, add ginger, coriander, and green chilies. Grind them together coarsely. Then, add the meat along with the boiled chana dal and chop until it reaches a smooth texture.

                            

Heat the oil in a pot and add dried fenugreek seeds. Let them crackle for about a minute. Next, add onion paste and ginger-garlic paste to the oil and cook over medium heat. Continue cooking the onion paste until the moisture evaporates. Then, add red chili powder, Kashmiri red chili powder, turmeric powder, and salt.

Stirring well to combine. Finally, add yogurt,garam masala powder, and crushed coriander powder to the mixture.

Allow the dish to cook over low to medium heat until the oil separates. Then, reduce the heat to low.

                                                         

Once the onion masala is cooked well, take out 3 tablespoons of it and add it to the meat mixture along with fresh soya leaves, oil, and salt. Mix everything thoroughly

Then knead the kofta mixture for about 10 minutes to ensure all the ingredients are well incorporated. At this stage, check the spice level and add more if needed.

                                     

 Rest them for a while 

                                   

Add beef stock to the remaining cooked onion masala, and stir well. Use stock instead of water to make the gravy super delicious and flavorful. You can use mutton or chicken stock too, bring it to a boil, then turn the flame to low.

                                          

Prepare all meatballs in your desired size. At this stage, you can store the meatballs.

Add meatballs to the cooked gravy and gently shake the pot to mix them with the gravy; avoid stirring, as this may cause the meatballs to shred.

                                           

Cover and cook the kofta over a medium-low flame.

Towards the end, pour in the remaining beef stock, ginger slices, green chilies, and cumin powder. Allow to simmer for about 10-12 minutes over a very low flame. 

                           

Transfer and serve with chapatis, naan, and rice.