Aalu Shimla Mirch (Spicy Potato & Capsicum Curry)

Ingredients

• 3 medium Potatoes (peeled and cut into 1‑inch cubes)
• 2 medium Green Capsicum (cut into long strips)
• 1 large Onion (finely chopped and blended with a splash of water to make a paste)
• 2 medium Tomato (chopped)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped)
• 1 tablespoon Ginger Paste (or freshly grated ginger)
• 2 pieces Green Chilies (finely chopped)
• 1 teaspoon Fennel Seeds
• ½ teaspoon Cinnamon Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy and bright red)
• 1 teaspoon Sugar
• 1 teaspoon Chaat Masala (used instead of amchur for tanginess)
• 1 teaspoon Salt (or to taste)
• 3 tablespoons Vegetable Oil (divided)
• ½ cup Water (for the gravy)

Instructions

1. Prepare Onion Paste

   Finely chop the onion, add a splash of water, and blend or mash into a smooth paste.

   Time: PT5M

2. Chop Vegetables

   Dice potatoes into 1‑inch cubes, slice capsicum into long strips, chop tomatoes, and set aside.

   Time: PT10M

3. Temper Spices

   Heat 2 Tbsp oil in the large pan over medium heat. Add fennel seeds and let them sizzle for 10 seconds.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Aromatics

   Add ginger paste, chopped green chilies, and cinnamon powder. Stir for 30 seconds, then add the onion paste.

   Time: PT5M

   Temperature: Medium heat

5. Add Dry Spices

   Sprinkle turmeric, coriander powder, Kashmiri red chili powder, sugar, and chaat masala. Cook, stirring, until the oil begins to separate from the masala.

   Time: PT3M

   Temperature: Medium heat

6. Cook Tomatoes

   Add the chopped tomatoes and cook until they break down and the oil separates again, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Create Gravy

   Pour in ½ cup water, stir, and let the mixture simmer for 5 minutes until slightly thickened.

   Time: PT5M

   Temperature: Medium heat

8. Fry Potatoes

   In a separate pan, heat 1 Tbsp oil over medium‑high heat. Add the potato cubes and fry until golden and just tender, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

9. Add Onion & Capsicum

   To the fried potatoes, add the large onion pieces and capsicum strips. Sauté for 2‑3 minutes; the capsicum should stay slightly crisp.

   Time: PT3M

   Temperature: Medium heat

10. Combine Gravy and Vegetables

    Pour the prepared gravy over the potatoes, onion, and capsicum. Add salt, stir gently, and cook for another 5 minutes until the oil separates and the vegetables are fully coated.

    Time: PT5M

    Temperature: Medium heat

11. Finish and Garnish

    Turn off the heat, stir in the fresh coriander leaves, and serve hot with roti or rice.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

7 g

Fiber

4 g