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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

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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.

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!

Drumsticks Dal Recipe

Sana Rasheed Add Comment

Drumstick Dal | Spilt Tuvur Dal || How to make drumstick dal recipe with step-by-step photos

Drumstick Dal is a wholesome and rich tuvur dal cooked along with drumstick and subtle spices and tadka to give it a great taste. All it takes is 20 minutes to make, and it makes a perfect weeknight dinner along with hot steamed rice.

The Drumstick Dal Recipe is a lip-smacking dish packed with flavors from onion, tomatoes, and green chilies, finished with a delicious ghee tadka of curry leaves and cumin.

Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulate blood sugar levels, improve digestive health, help develop stronger bones, purify the blood, relieve respiratory disorders, and boost immunity.

This drumstick dal recipe is the way my mother makes it. I love the flavor and taste of drumsticks in the dal; rather than plain dal, whenever I go to the market, I always make sure to buy drumsticks so that I can add them to the dal

For the best result, follow my detailed step-by-step photo instructions and tips

Tips for making drumstick dal?

I added the drumsticks right at the beginning of cooking. If you have very tender drumsticks, you can add them to the onion masala. However, the drumsticks I had were not very tender, so they didn’t cook properly.

Sometimes, if you pressure cook drumsticks, they can become overcooked and lose their shape. When this happens, they mix into the dal, making it less visually appealing, and the drumstick seeds can pop in your mouth while eating. So, it's essential to use common sense when cooking any recipe with drumsticks.

I used arhar dal (also known as tuvar dal or pigeon pea) with the drumsticks, as their flavors complement each other very well. However, you can experiment with this recipe using moong or chana dal instead.

Cooking dal for 25 minutes under pressure is typically sufficient. As you can see, I used a simple pot, so it took more than an hour for the dal to become tender.

An important step in cooking arhar dal is to soak it in warm water for at least 30 minutes beforehand. Since I soaked the dal, the cooking time was reduced. If you skip this step, you will need to increase the cooking time, and I recommend not adding the drumsticks at the beginning if you don’t soak the dal.

Another crucial step in preparing pigeon pea lentils is to roast them in a pan for 5 minutes. This is important because arhar dal can cause gas and bloating, and roasting it helps to reduce these gassy effects.

Lastly, avoid adding salt while cooking the dal, as this can prevent it from cooking soft and tender.

Serve Drumstick Dal alongside rice and a bowl of curd for a wholesome weeknight dinner or a comforting lunch.

If you are looking for more dal recipes, try them out.

Moong masoor dal

Dal makhni

Whole masoor dal

Okhai Memon Dal

Arbi chana dal

Khatta palak dal

Masoor dal chicken

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Clean and wash pigeon peas for a time in water, and soak the arhar dal in warm water for an hour.

Take all the veggies and prepare them all.

Take a pan and without adding oil, put the soaked arhar dal along with turmeric powder.

And ginger garlic paste, and roast them on medium-low flame for 5 minutes, then pour water into the dal, mix well.

Get it to boil, then cover the lid and cook it for around an hour or until well-cooked

Once the dal gets soft, put drumsticks, red chili powder, red chili flakes, coriander powder, amchur powder, and turmeric powder. Stir to combine them with the dal.

Pour water and again bring it to a boil.

Further, cook dal with drumsticks and spices till drumsticks become soft but not mushy.

Take another pan for making masala.

Heat the ghee and sauté the onion on medium flame. Keep frying onion slices by adding cumin seeds, curry leaves, chopped ginger, and green chilies.

Fry them with onion

Next, put chopped tomatoes and coriander leaves along with gram masala powder and salt.

Cook tempering masala on a medium flame for 10 minutes.

Once the oil is separated

Add all tempering masala to the cooked drumsticks dal. Stir to combine well.

And allow to simmer for about 10-15 minutes further.

Arhar Dal is ready to serve

Transfer to the serving dish.

Serve with steamed rice or boiled rice with salad.

Fried Matar Masala Recipe

Sana Rasheed Add Comment

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing and easy recipe that is prepared with a few ingredients, a bit spiced, with a fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.

Out of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a Bihari-style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala, can be used frozen, canned, or fresh peas. I cook matar masala in olive oil; you can cook any vegetable oil or mustard oil as desired.

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

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

To prepare this recipe, first remove the skin of the onion and cut it into thin slices. Remove the stalks of green chilies. Freshly crush the black pepper in a mortar or pepper crusher.