Aloo Simla Mirch is a very flavourful, onion tomato based masala which i can say a very perfect side dish for Roti. This Aloo Simla Mirch , we tried in a Indian restaurant in Hanoi (Vietnam) during our holiday. I wanted to recreate a similar one at home and tried this few days back at home . It was a super duper hit and the taste was close to the one which we tasted in the restaurant. I have few
restaurant style recipes coming up here in the coming weeks.
INGREDIENTS: SERVES 4-5
| ALOO |POTATO | 2 |
| CAPSICUM | 1/2 |
| ONION | 2 |
| GINGER GARLIC PASTE | 1 TSP |
| CUMIN SEED | 1/4 TSP |
| TOMATO PUREE | 2 TBLSP OR 1 TOMATO |
| CORIANDER POWDER | 1/2 TSP |
| CUMIN SEED POWDER | 1/4 TSP |
| RED CHILLI POWDER | 1/2 TSP |
| SALT | AS NEEDED |
| OIL | 1 TBLSP |
METHOD:
- Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.
- Chop the onions very finely. In a pan add oil and the cumin seeds and add in the ginger garlic paste. When the raw smell goes off add in the chopped onions.
- When they turn translucent add the tomato puree.
- Throw in the red chilli powder, coriander powder , cumin seed powder, slat and garam masala.
- Keep in a low flame and saute well till the oil separates.
- Add the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.
- Cut the capsicums lengthwise. Add it to the potato gravy.
- Mix well and let it boil for a minute and switch off the flame.
- Let the capsicum be crunchy.
- Flavourful aloo simla mirch is ready t serve. I didn’t add kasoori methi or coriander leaves in the last for garnishing as i want to enjoy the flavour of capsicum fully.
Note:
- You can add 1-2 tblsp of cream to bring richness to the gravy.
- Do not cook the capsicum, let this be crunchy.
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