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April 8, 2020 14 Comments

Aloo Shimla Mirch Tamatar Ki Subzi (vegan, gluten-free)

Aloo Shimla Mirch Tamatar Ki Subzi is an Indian dish prepared with potatoes and green pepper cooked in a tomato fenugreek gravy.
Aloo Shimla Mirch Tamatar Ki Subzi (vegan, gluten-free)

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. 
Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

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 Aur Tamatar Ki Subzi (vegan, gluten-free)

Aloo Shimla Mirch Tamatar Subzi is:

Aromatic
Flavorsome
Tangy
Delicious
Comforting
Gluten-Free
Vegan
Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

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.
Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

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.

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5 from 3 votes

Aloo Shimla Mirch Tamatar Ki Subzi

Aloo Shimla Mirch Tamatar Ki Subzi is an Indian dish prepared with potatoes and green pepper cooked in a tomato fenugreek gravy.


Course Main Course
Cuisine Indian
Keyword Bell Peppers, Potatoes, Subzi
DietVegan, Gluten-Free
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3 servings
Calories 139kcal
Author Nisha


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.

Nutrition Facts
Aloo Shimla Mirch Tamatar Ki Subzi
Amount Per Serving
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 36mg2%
Potassium 135mg4%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 59mg72%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: Bell Peppers, Dairy-Free, Gluten-Free, Indian, Main Course, One Pot Meal, Onions, Potatoes, Recipes, Tomatoes, Vegan, Vegetarian, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Anonymous says

    February 5, 2010 at 3:13 pm

    yummy.

    Reply
  2. Anonymous says

    September 25, 2010 at 11:58 am

    Really excellent dish. I tasted when my wife prepared it as per this web page.Many thanks to the author.

    Jignesh from Australia

    Reply
  3. Anonymous says

    December 26, 2010 at 5:43 pm

    woah…

    Reply
  4. Anonymous says

    October 27, 2011 at 4:54 pm

    i have never had shimlamirch aloo so yummy before..good job

    Reply
    • Shikha says

      April 9, 2020 at 5:52 pm

      5 stars
      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

      Reply
  5. Mina Joshi says

    April 14, 2012 at 11:45 pm

    This looks really delicious.

    Reply
  6. Dattajirao Mohite says

    January 12, 2016 at 9:25 am

    Very yummy ? I am going to cook it today.Just like this!

    Reply
  7. Melodie says

    September 12, 2016 at 7:10 pm

    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!

    Reply
    • honeywhatscooking says

      September 12, 2016 at 10:29 pm

      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. 🙂

      Reply
  8. Keith says

    September 7, 2018 at 1:55 pm

    5 stars
    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.

    Reply
    • honeywhatscooking says

      September 21, 2018 at 12:46 am

      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.

      Reply
  9. Udha says

    October 5, 2019 at 6:51 pm

    Don’t have kalonji, will it still taste same. Any substitution Ike jeera?

    Reply
    • honeywhatscooking says

      October 7, 2019 at 2:40 am

      Hi Udha. It makes no difference. You can omit kalonji seeds. 🙂

      Reply
  10. laura danette ismail says

    April 9, 2020 at 2:41 pm

    5 stars
    Loved this! I added a jalapeno and it was spicy! My husband loved this too! I will make this again!

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
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2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
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7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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