Shimla Mirch Aloo

इस व्यंजन को हिन्दी में पढ़ें

Shimla mirch aloo is a tasty and healthy vegetable preparation. Shimla Mirch is knowm as capsicum in India or bell pepper or sweet pepper in America. The botanical name of bell pepper is Capsicum annuum. Bell pepper is rich in vitamins, minerals, dietary fibers and also in beta carotene. It also works as antioxidant and anti-inflammatory. There are a lot of health benefits of eating bell peppers.

This is an easy to follow recipe for bell pepper and potato sabji. For this recipe you can take green bell peppers or colored bell peppers as per a vailability. You can serve Shimla mirch aloo ke sabji with roti, paratha or dal rice or with any bread of your choice. Try this recipe and please share your comments. Happy cooking, Shuchi

Preparation Time: 5 minutes
cooling time: 15 minute

Ingredients (serves 4)

• Capscium (bell pepper) 3 medium
• Potatoes 2-3 medium
• Oil 2 tbsp
• Cumin seeds 1½ tsp
• Asafoetida 2 pinches
• Turmeric powder ½ tsp
• Red chili powder ½ tsp
• Coriander powder 2 tsp
• Salt 1¼ tsp or to taste
• Dry mango powder (Amchoor powder) ¾ tsp
• Garam masala ¼ tsp

Method of preparation

1. Wash the bell peppers, pat dry and cut into an inch pieces.
2. Peel off, wash and cut the potatoes into same size pieses as bell peppers.

3. In a wok heat oil on medium heat. Add cumin seeds. When seeds change the color, add asafoetida. Reduce the heat.
4. Add turmeric powder, mix in the oil. Add bell pepper and potatoes pieces. Mix well and fry for a couple of minutes.
5. Add salt, red chili powder, and half of the coriander powder. Mix well. Cover the lid and cook the vegetables on medium- low heat until bell pepper and potatoes get tender. (Takes about 10 minutes) Stir a couple of times in between cooking.

6. Now add the rest of coriander powder, dry mango powder (amchoor powder), and garam masala. Fry the vegetables gently for a couple of minutes.
7. Delicious and healthy bell pepper and potato (shimla mirch aloo) is ready to serve. Serve with Plain Paratha or DAL CHAWAL.

1. Use colored bell pepper for this preparation . It looks attarctive.
2. Make sure to remove the water after washing the vegetables so it doesn't get mushy in cooking.
3. Cut bell peppers and potato in same size so they get cooked at same time.
4. Do not overcook bell pepper as it gets mushy and it fades down.

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