Aloo Shimla Mirch ( potatoes and bell peppers) is a quick and delicious dry curry and one of my most favourite vegetable combinations. I love potatoes with anything but potatoes and bell peppers is such a delightful pairing that I wait impatiently for big, juicy, crunchy bell peppers to come in season to make this yummilicious curry.
This is cooked in authentic Pakistani style; a few spices, tomato based sauce and lots of fresh herbs and green chillies for garnish.
Whatever you do, don’t overcook the bell peppers to mushiness or they totally lose their flavour and bite.
Serve it as an appetising summer side with lentils and rice or roll it in roti or paratha wrap for lunchbox.
4 potatoes, peeled and cubed
6 Bell peppers, cubed
1 medium onion, chopped
3 tomatoes, chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon salt or to taste
1 teaspoon red chilli powder
1/4 teaspoon ground turmeric
4 tablespoons vegetable oil
This Is What You Do :
Heat oil in a deep frying pan, add onions and fry on medium heat till they become tender but not golden.
Add crushed garlic, and all the spices. Fry for a few seconds or till its aromatic.
Add potatoes and 1/4 cup water. Cover and let simmer on medium low heat till the potatoes are half done.
Add tomatoes and cover again, let simmer till tomatoes are softened and release their juices.
Add bell peppers and cook covered till the tomato juice is reduced to a sauce like consistency and bell peppers are just done not mushy.
Garnish with fresh coriander and green chilli peppers.
Serve hot with roti or steamed rice.
Serves 4 as a side.