GravyAloo capsicum masala | aloo simla mirch recipe | side dish for...

Aloo capsicum masala | aloo simla mirch recipe | side dish for roti

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.
aloo simla mirch
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

potato capsicum
METHOD:

  • Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.

potato

  • 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.
onion tomato onion tomato
  • 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.
masala masala
  • Add  the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.
potato gravy
  • 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.
potato mirch potato
  • 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.

aloo capsicum
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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