Allu Shimla Mirch Curry

Allu Shimla Mirch Curry Dry Recipe is famous Punjabi Dish made with Allu (Potatoes) and Capsicum (Shimla Mirch). It is a dry Indian Vegetable Recipe that has no liquids, and besides the capsicum and potatoes, I have used onion and tomato along with just a few Indian spice powders.

We will prepare a mildly spiced tomato curry with potatoes and Shimla Mirch

 

Capsicum Masala

Oil

 

2 table spoons

 

Ginger

 

1 inch

Finely chopped

Garlic

 

5 to 6

Finely chopped

Capsicum

Shimla Mirch

2

Remove the seeds and inner membrane

 

  1. In a Kadai, heat the oil.
  2. Add the onions, ginger, garlic and Green Chili
  3. Sauté for around 2 to 3 minutes till the onion becomes golden brown
  4. Add the Capsicum.
  5. Mix well and fry for approx 3 minutes.
  6. Remove and keep aside.

Tomato Base

Tomatoes

 

2

Finely chopped. You may blend it as well.

Green chili

 

2

Chopped.

 

Haldi

¼ tea spoon

 
 

Jeera

½ tea spoon

 
 

Dhaniya

1 tea spoon

 

Potatoes

 

3

Peeled and Boiled

Chopped into cubes

Water

 

2 cups

 

Salt

 

1 tea spoon

 
 

Garam Masala

½ tea spoon

 

Coriander Leaves

 

2 tablespoon

Finely chopped

       

 

  1. In the same Kadai, add the chopped tomatoes.
  2. Add the Haldi, Jeera Powder, Dhaniya Powder and mix well
  3. Fry for approx a minute.
  4. Add the potatoes and Capsicum Masala
  5. Add the water and Salt.
  6. Boil for approx 2 minutes.
  7. Add the Garam Masala. Mix well.

Garnish with Coriander Leaves and enjoy with Roti.

 

 

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