Aloo Shimla Mirch Curry
Delicious curry made with potato and capsicum
Servings: 5 person
Calories: 321kcal
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
Nutrition
Calories: 321kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 425mg | Potassium: 1134mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4121IU | Vitamin C: 209mg | Calcium: 58mg | Iron: 3mg