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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
INGREDIENTS
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 1/2 tsp nigella seeds, kalonji
- 1/2 tsp turmeric powder
- 1/4 tsp 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 tbsp tomato paste
- 1 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 2 1/2 cups water
- 1 dollop dry fenugreek leaves, rubbed between palms
- 1/2 tsp 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.
Can I use sweet potato instead?
Sure, but it’ll make the dish sweeter as sweet potatoes are sweeter