Capsicum potato (shimla mirch and aaloo) ki sabji

• Servings: 3-4
• Preparation time: 10 minutes.
• Frying time:
• Total time: 15 minutes.

Capsicum is found worldwide. “Capsicum Potato ki Sabji “is a delightful and flavourful Indian dish that combines the crunchiness of capsicum (bell peppers) with the softness of potatoes. This vibrant and colourful sabji is a popular choice in many Indian households due to its simplicity and the harmonious blend of spices that enhance the natural flavours of the vegetables.

Perfect for a quick lunch or dinner, this dish pairs well with Roti, Paratha, or Rice. The combination of capsicum and potato not only makes it visually appealing but also adds a variety of textures and nutritional benefits making it a wholesome and satisfying meal.

It has antibacterial properties, good for eyes and skin.

Ingredients:

• Shimla mirch: 200gm
• Potato: 2 no. (Medium size)
• Tomato: 2 no. (Medium size)
•  Onion: 1no. . (Medium size)
• Green chilli: 1-2 no.
• Mustard oil /cooking oil: 3 tablespoon
• Ginger: half teaspoon (paste)
• Cumin seed: half teaspoon
• Salt: one teaspoon
•  Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Chili powder: half teaspoon
• Garam masala powder: half teaspoon

Preparation:

1. Take capsicum, discard stem and cut into thin slices.
2. Peel off and cut potato longitudinally and thin.
3. Peel off onion and cut into small pieces.
4. Chop green chilli into small pieces.
5. Chop tomato and cut into small longitudinal slices.

Method:

1. Take fry pan, put oil, heat, and when it smokes add cumin seeds.
2. Add onion, Stir fry  on high flame for couple of minutes or until onion become translucent (Keep it stirring otherwise it may burn).
3. Add tomato continue to fry for couple of minutes (Keep it stirring otherwise it may burn).
4. Add potato, continue to cook with lid on, lower the flame, fry until potato is half done.
5. add chilli powder, coriander powder, turmeric powder, ginger paste and salt.
6. Stir fry for a minute, add capsicum, keep cooking on lower flame (stir occasionally until it half done).
7. Add half cup of water, cook until done, add Garam masala powder.
8. Put off the flame.
9. Capsicum aaloo ki sabji is ready for serving.

10. 

    

    

    

    

    

    

    

    

    

 Capsicum potato (shimla mirch and aaloo) ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.