Name: Aloo Shimla Mirch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, medium, peeled and cut into cubes; 2 Green Bell Pepper, medium, deseeded and cut into cubes; 1 Onion, finely chopped; 1 Tomato, finely chopped; 1 tsp Cumin Seeds; ¼ tsp Ground Turmeric; 1 tsp Ground Coriander; ½ tsp Red Chilli Powder; ½ tsp Dried Mango Powder, amchur; ¼ tsp Garam Masala; 2 tbsp Cooking Oil; ¾ tsp Salt, to taste

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the cooking oil in a wide kadhai or heavy skillet over medium heat. Drop in the cumin seeds and let them sizzle and splutter.
Add the finely chopped onions and sauté patiently until they turn translucent and take on a soft pinkish-golden color.
Add the potato cubes and turmeric and mix well to coat them. Cover and cook on low-medium heat for 6-8 minutes, stirring occasionally, until the potatoes are about half done.
6–8 min
Add the diced capsicum to the pan. Toss the peppers thoroughly with the partially cooked potatoes.
Stir in the chopped tomatoes, coriander powder, red chilli powder and salt, mixing well so the spices are evenly distributed.
Cover the pan once more and allow it to cook on low heat for another 8-10 minutes. The objective is to render both the potatoes and the capsicum completely tender without allowing them to break down into a mush.
8–10 min
Remove the lid. Dust the vegetables with amchur (dry mango powder) and garam masala. Toss the sabzi on high heat for 1 final minute to sear the edges and evaporate any lingering moisture.
Turn off the heat entirely and plate immediately.

How to tell it's done

A distinctly dry, homestyle preparation where every cube of potato and capsicum remains wholly intact, yields softly to the bite, and glistens under a light, savory spice crust.

Getting it right

Tip

Delaying the addition of the capsicum ensures it retains its bright, vibrant green color and a slight, satisfying crunch, rather than becoming overcooked and soggy alongside the denser potatoes.

What to serve it with

A legendary lunchbox staple. Functions flawlessly alongside hot Dal, steamed Rice, and freshly puffed Chapatis.

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