Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Indian cuisine! Aloo Shimla Mirch is not just a simple vegetable dish – it's a symphony of colors, textures, and aromatic spices that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned cook or a curious food enthusiast, this recipe promises to bring a burst of flavor and excitement to your dining table in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 potatoes, diced
- 1 bell pepper, chopped
- 1 onion, sliced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt to taste
- Oil for cooking
Instructions
- Wash and peel the potatoes, then dice them into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Rinse the bell pepper thoroughly and chop it into medium-sized pieces, removing the seeds and stem.
- Peel and slice the onion into thin, uniform strips to help it cook evenly and distribute flavor.
- Heat 2-3 tablespoons of oil in a large skillet or kadai over medium heat until it shimmers slightly.
- Add cumin seeds to the hot oil and let them sizzle and become fragrant for about 30 seconds, being careful not to burn them.
- Add sliced onions and sauté until they turn translucent and light golden, approximately 3-4 minutes.
- Add diced potatoes to the pan and stir well to coat with oil and onions. Sprinkle turmeric powder and salt over the potatoes.
- Cover the pan and cook on medium-low heat, stirring occasionally to prevent sticking, for about 8-10 minutes until potatoes are half-cooked.
- Add chopped bell peppers to the pan and mix gently. Continue cooking uncovered for another 5-7 minutes until potatoes are completely tender and bell peppers are slightly crisp.
- Taste and adjust seasoning if needed. The dish should have a slightly dry texture with potatoes fully cooked and bell peppers retaining their slight crunch.
- Remove from heat and let it rest for 2-3 minutes before serving hot with roti, rice, or as a side dish.
Tips
- Cut Uniformity is Key: Ensure your potatoes and bell peppers are cut into similar-sized pieces to guarantee even cooking and consistent texture.
- Spice Control: Adjust the turmeric and salt to your personal taste. For a spicier version, consider adding a pinch of red chili powder or green chilies.
- Oil Temperature Matters: Use medium heat when sautéing to prevent burning the cumin seeds and to develop a rich, golden color.
- Don't Rush the Cooking: Patience is crucial – allow the potatoes to cook slowly to achieve that perfect tender-yet-not-mushy consistency.
- Fresh Ingredients Make a Difference: Use fresh, crisp bell peppers and high-quality spices to maximize the dish's flavor profile.
- Serving Suggestions: This dish pairs beautifully with warm rotis, steamed rice, or as a delightful side dish to complement your main course.
- Make-Ahead Tip: This recipe can be prepared in advance and reheated, with the flavors often improving after sitting for a few hours.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
