aloo shimla mirch ki sabji
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aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy

easy aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy
Course curry
Cuisine south indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 Servings

Ingredients

for masala paste:

  • 2 tbsp peanut
  • 2 tbsp sesame / til
  • 1 tsp poppy seeds / khus khus
  • 1 tsp oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel / saunf
  • ¼ tsp fenugreek / methi
  • 5 dried red chilli
  • 2 tbsp dry coconut / kopra
  • ½ cup water to blend

other ingredients:

  • 2 tbsp oil
  • 1 tsp mustard
  • pinch hing / asafoetida
  • few curry leaves
  • 1 onion finely chopped
  • 1 tsp ginger garlic paste
  • 2 potato / aloo cubed
  • ¼ tsp turmeric
  • ¼ tsp kashmiri red chilli powder
  • 1 tsp salt
  • cup water
  • 1 tomato finely chopped
  • 1 capsicum cubed
  • ¼ tsp garam masala
  • 2 tbsp coriander finely chopped

Instructions

coconut masala paste preparation:

  • firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.
  • now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.
  • in a side add 1 tsp oil along with 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel, ¼ tsp fenugreek, 5 dried red chilli and 2 tbsp dry coconut.
  • roast until the coconut and spices turn aromatic and golden brown.
  • cool the mixture completely, and transfer to a blender.
  • add ½ cup water and blend to smooth paste. keep aside.

aloo capsicum masala preparation:

  • in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.
  • add 1 onion, 1 tsp ginger garlic paste and saute well.
  • further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.
  • saute for 3 minutes or until the spices are combined well.
  • add ½ cup water, cover and boil for 6 minutes.
  • also, add 1 tomato and saute until tomatoes turn soft and mushy.
  • add in the prepared masala paste and saute for 2 minutes.
  • further, add 1 capsicum and saute for a minute.
  • add 1 cup water, ½ tsp salt and adjust consistency.
  • cover and simmer for 8 minutes or until capsicum soften and oil separates.
  • add ¼ tsp garam masala and 2 tbsp coriander. mix well.
  • finally, serve aloo capsicum masala with hot roti.