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5 from 1 vote

Aloo Shimla Mirch Curry

Delicious curry made with potato and capsicum
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo shimla mirch sabzi, capsicum, Potato, potato capsicum curry
Servings: 5 person
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Bell Peppers / Capsicum / Shimla Mirch
  • 750 gm Potatoes / Aloo
  • 400 gm Tomatoes / Tamatar 3 medium
  • 2 tbsp Gram flour / Besan
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 2 Green chili/hari mirch chopped
  • 2 tsp Red Chilli powder / Laal mirch powder
  • to taste Salt / Namak
  • 1/4 tsp Garam Masala Powder
  • 1.5 tsp Mango powder *
  • 2 tsp Ginger / Adrak chopped
  • 1.5 tsp Coriander Powder / Dhaniya Powder

Tadka/ Waghar

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 1/3 tsp Asafoetida / Hing powder
  • 2.5 tbsp Gram flour / Besan
  • 10 Curry Leaves / Kadi Patta
  • 5 tbsp Mustard Oil / Sarso ka tel

Instructions

  • Wash and chop capsicum in medium size cubes
  • Peel potato and cut into slightly big cubes.
  • Chop tomato and grind with green chilies to make a fine paste.
  • Heat oil in a pressure cooker and add cumin seeds and when it start crackling add asafoetida and then add the gram flour.
  • Start roasting it on low heat and keep stirring it till gram flour/ besan become nice golden colour and start giving a nice roasted aroma.
  • Now add the tomato puree and all the spices and start stir frying till it start releasing some oil.
  • Add chopped potato ,capsicum,ginger and mix well.
  • Now add 1. 75 cup water and stir to mix.
  • Close the lid of the pressure cooker and cook on medium heat for 3 whistles or till its done.
  • Open the cooker when cool down completely.
  • Add chopped fresh coriander and mix.
  • Serve hot with roti,paratha or rice