This Aloo Shimla Mirch Aur Tamatar Ki Subzi is of my husband’s favorite dishes, and my go-to dish when we get into minor fights 🙂 Hey, isn’t that part of marriage? This dish brings a smile to his face, and mine! If you can’t say it out loud, say it with GOOD FOOD! This dish tastes absolutely amazing with rice, roti goes well too.
NUTRITION: Potatoes are a good source of Vitamin C and Fiber. Tomatoes and Green Peppers are a great source of Vitamin A and C. Green Peppers are also a great source of Vitamin B6.
- Oil – 1.5 tbsp
- Cumin Seeds – 1 tsp
- Kalonji Seeds – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Asafoetida (Hing) – 1/4 tsp
- Onion – 1 (chopped)
- Garlic – 2 (grated)
- Ginger – 1 inch piece (grated)
- Green Pepper – 1 (diced)
- Potatoes – 3 medium (small cubes)
- Hunts Sauce – 8 oz. (or you can use fresh tomatoes)
- Coriander Powder – 3 tsp
- Red Chili Powder – 1/2 tsp
- Water – 2 to 2.5 cups (I used 2.5 cups)
- Dry Fenugreek Leaves (Methi Leaves) – 1-2 big dollups
- MDH Garam Masala – 1 tsp
- Salt to taste
1. Here are the ingredients you will need. Grate the ginger and garlic – set aside. Chop the onions and green peppers – set aside.
2. Get your spices together… Cumin Seeds, Kalonji Seeds, Asafoetida, and Turmeric Powder.
3. Heat a pot on medium heat, add oil, add the spices from step #2. Once the cumin seeds begin to sizzle, saute for a few seconds before the next step.
4. Add onions, ginger and garlic. Stir. Saute for 5 minutes until slightly translucent.
5. Add green peppers and salt. Stir. Allow this to cook for another 6-8 minutes until the green peppers slightly soften.
6. This is what you should have after 6-8 minutes. Onions should be golden.
7. Add the tomato sauce, coriander powder, and chili powder. Combine.
8. Cover and cook on low heat (dial #3) for 10-15 minutes. Keep stirring in between.
9. In the meantime, peel and cube your potatoes.
10. After 10-15 minutes, this is what the tomato mixture should look like. It should be a paste like consistency.
11. Add the potatoes. Combine.
12. Add water.
13. Again, cover and cook on low heat for 30 minutes. Keep stirring in between.
14. After 30 minutes or so, this is what you should have. The potato should be fork-tender and edible. Adjust salt to taste.
15. Add the dry fenugreek leaves, 1-2 dollups (depends on your taste). I used 2 dollups.
16. Add the garam masala. Combine. Cook for a couple minutes and turn off the gas.
17. This dish looks very rich, but it really isn’t. Very satisfying to the palette. Serve with rice or roti. Enjoy!