Aloo Shimla Mirch Sabzi | Potato Capsicum Curry

A simple and quick, mildly spiced curry with capsicum and potato that can served with chapathi and rice.

Ingredients:

Potato – 3 medium, cut into cubes
Capsicum – 2 medium, cut into cubes
Onion – 1 big, chopped
Tomato – 3 medium, chopped
Ginger-garlic paste – 1 tsp
Jeera/Cumin seeds – 1 tsp
Fennel seeds – 1/4 tsp
Ajwain – 1/4 tsp
Red chillies – 2, halved
Turmeric powder – 1/4 tsp
Jeera/Cumin powder – 1/4 tsp
Coriander powder – 2 tsp
Red chilly powder – 1 1/2 tsp
Garam masala – 1/2 tsp
Salt – to taste
Oil – 1 tbsp
Coriander leaves – to garnish

Method:

1. Heat oil. Add jeera, fennel seeds, ajwain and red chillies. When jeera pops, add onions. Fry till the onions become translucent. Now add ginger-garlic paste and fry till the onions turn golden.

2. Add tomatoes, potatoes, salt and turmeric powder. Mix well. Close and cook for 10 minutes, stirring once in between.

3. Then add jeera powder, coriander powder, red chilly powder and 1/2 cup water. Mix well and cook till potatoes become soft.

4. Add the capsicum and mix well. Cover and cook for another 5 minutes. Add garam masala, mix well and fry for 4-5 minutes. Garnish with coriander leaves.

Serve hot with chapathi.