Aloo Shimla Mirch Tamatar Ki Subzi is an Indian dish prepared with potatoes and green pepper cooked in a tomato fenugreek gravy.
When I "reconnected" with my husband, he was so opposed to eating Indian food. Oh, the usual complaints... it's too spicy, it's too gassy, there are too many masalas. Not gonna lie, I was a little worried about how life was going to be with someone who didn't love Desi food as much as I did.
Well, two years into our marriage, things are looking a lot different. He enjoys Indian food a lot more now, to begin with, his spice tolerance has gone up (just slightly), and he's gotten used to all the different masalas. When I made this Aloo Shimla Mirch Tamatar Subzi, he loved it so much he ended up eating 5 rotis with it. I know right.
This Aloo Shimla Mirch Tamatar Ki Subzi is one of my creations 🙂 I decided to sample with the ingredients I had on hand. Normally I top my Indian dishes with cilantro leaves, for this dish I opted to use dry fenugreek leaves (or Kasoori Methi Leaves). Serve with roti.
Aloo Shimla Mirch Tamatar Subzi is:
Aromatic
Flavorsome
Tangy
Delicious
Comforting
Gluten-Free
Vegan
How to make Aloo Shimla Mirch Tamatar Subzi step by step?
1. Chop the ginger, garlic, and green chilly. Chop the onions and green peppers.
2. Heat a dutch oven on medium heat, add oil, add the spices... cumin seeds, kalonji seeds, hing, and turmeric powder. Cook for about 30 seconds.
3. Add ginger, garlic, and green chilly. Stir and cook for a minute.
4. Add onions. Stir. Allow this to cook for about 4-5 minutes.
5. Chop the green pepper.
6. Add the green pepper and saute for about 4-5 minutes on medium heat.
7. This is what you should have.
8. Add tomatoes and tomato paste.
9. Cover and cook on low heat for 10 minutes. Keep stirring in between.
10. Add coriander powder and red chili powder. Stir and cook for 20 seconds max.
11. Add the cubed potatoes. Stir.
12. Now add water. Season with salt if need be.
13. Stir.
14. Cover with a lid and cook for 20 minutes on low-medium heat. The potatoes should be fork-tender, if not, cover and cook for another 5-10 minutes.
15. Once done, this is what you should have.
16. Add dry fenugreek leaves and garam masala. Stir.
17. Serve with roti.
Aloo Shimla Mirch Tamatar Ki Subzi
Vegan, Gluten-FreeIngredients
- 2 tablespoon avocado oil
- 1 teaspoon cumin seeds
- ½ teaspoon nigella seeds, kalonji
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida, hing, use gluten-free
- 1 medium red onion, chopped
- 2 cloves garlic, grated
- 1 inch piece ginger, grated
- 1 medium green bell pepper, chopped
- 2 russet white potatoes, peeled & cut into small cubes
- 2 beefsteak tomatoes, chopped
- 2 tablespoon tomato paste
- 1 ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- 2 ½ cups water
- 1 dollop dry fenugreek leaves, rubbed between palms
- ½ teaspoon garam masala
- salt to taste
Instructions
- Chop the ginger, garlic, and green chilly. Chop the onions and green peppers.
- Heat a pot on medium heat, add oil, add the spices... cumin seeds, kalonji seeds, hing, and turmeric powder. Cook for about 30 seconds.
- Add ginger, garlic, and green chilly. Stir and cook for a minute.
- Add onions. Stir. Allow this to cook for about 4-5 minutes.
- Chop the green pepper.
- Add the green pepper and saute for about 4-5 minutes on medium heat.
- This is what you should have.
- Add tomatoes and tomato paste.
- Cover and cook on low heat for 10 minutes. Keep stirring in between.
- Add coriander powder and red chili powder. Stir and cook for 20 seconds max.
- Add the cubed potatoes. Stir.
- Now add water. Season with salt if need be.
- Stir.
- Cover with a lid and cook for 20 minutes on low-medium heat. The potatoes should be fork-tender, if not, cover and cook for another 5-10 minutes.
- Once done, this is what you should have.
- Add dry fenugreek leaves and garam masala. Stir.
- Serve with roti.
Anonymous says
yummy.
Anonymous says
Really excellent dish. I tasted when my wife prepared it as per this web page.Many thanks to the author.
Jignesh from Australia
Anonymous says
woah...
Anonymous says
i have never had shimlamirch aloo so yummy before..good job
Shikha says
This recipe is on point..I tried it and it was very yummy...I never thought aloo shimla mirch can be made this way...thanks Nisha
Mina Joshi says
This looks really delicious.
Dattajirao Mohite says
Very yummy ? I am going to cook it today.Just like this!
Melodie says
Looks amazing! I want to make it, but husband can't have potatoes....I wonder what it would be like with eggplant instead? I may try it!
honeywhatscooking says
Hi Melodie.
You will not achieve the same flavor and texture without potatoes since they do contain starch.
Having said that, you can definitely do eggplant, or even cauliflower for a more hearty dish.
I would also reduce the water amount because as I said, potatoes contain starch and they help thicken the sauce.
Hope this helps! Please let me know how it turns out. 🙂
Keith says
Made this about 2 months ago- it was delicious. Tomorrow will make again, double ration. Will puree my own home grown tomatoes this time ( used tinned last time ) & maybe use some frozen fresh methi. I was in Shimla last year so name of dish attracted me.
honeywhatscooking says
You're so sweet. Thanks so much. Yes, you can totally customize the recipe. I am going to make this soon since it's been so long. Thanks for sharing your feedback Keith.
Udha says
Don't have kalonji, will it still taste same. Any substitution Ike jeera?
honeywhatscooking says
Hi Udha. It makes no difference. You can omit kalonji seeds. 🙂
laura danette ismail says
Loved this! I added a jalapeno and it was spicy! My husband loved this too! I will make this again!
C says
Can I use sweet potato instead?
honeywhatscooking says
Sure, but it'll make the dish sweeter as sweet potatoes are sweeter