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

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Green Capsicum: Red or yellow capsicum
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Ginger Paste: Ground ginger (½ tsp)
• Instead of Green Chilies: Jalapeño or serrano
• Instead of Fennel Seeds: Caraway seeds
• Instead of Cinnamon Powder: Cinnamon stick (ground)
• Instead of Turmeric Powder: Fresh turmeric (1 cm)
• Instead of Coriander Powder: Ground cilantro
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Sugar: Honey (½ tsp)
• Instead of Chaat Masala: Amchur powder (½ tsp)
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Water: Vegetable broth (for richer flavor)

Equipment Needed

• Large Frying Pan or Kadhai
• Medium Saucepan
• Sharp Knife
• Cutting Board
• Blender or Food Processor (optional)
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Achieving a deep golden color for the onion paste without burning.
• Frying potatoes until golden but not soggy.
• Keeping capsicum crisp by limiting its cooking time.

Chef Tips from the Video

• Use Kashmiri red chili powder for color without excessive heat.
• A pinch of sugar balances the acidity of tomatoes and chaat masala.
• For extra aroma, add a few whole cloves while tempering the fennel.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of capsicum changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the gravy a day ahead and refrigerate; reheat gently before adding vegetables.
• Fry potatoes just before serving to retain crispness.

Frequently Asked Questions