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ALOO SHIMLA
ALOO SHIMLA

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

: 10

Hours
Cooking Time

: 25

Hours
Serves

3

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.29 g
Sat Fat 0.673 g
Salt 147.0 mg
Sugars 1.96 g
  • Other Items
Ingredients
  1. 2 Medium Potatoes (peeled and cubed)
  2. 2 Medium Capsicums (deseed and chopped)
  3. 2 Small Onions (finely chopped)
  4. 1 Tomato (finely chopped)
  5. 1 tsp Crushed Garlic
  6. 1/2 tsp Cumin Seed
  7. 1/2 tsp Red Chili Powder
  8. 1 tsp Turmeric Powder
  9. 1/2 tsp Coriander Powder
  10. 1/2 tsp Dried Mango Powder
  11. 1/4 tsp Garam Masala
  12. 2 tsp Coriander Leaves (finely chopped)
  13. 2 tbsp Oil
  14. Salt to taste
  15. FENUGREEK SEED 1 TEASPOON
Steps
  1. Heat oil in a pan. Add cumin and fenugreek seeds, when it changes the colour add asafetida to it. Add onions and sauté it till it becomes pink.
  2. Put the garlic, red chili powder, coriander powder, turmeric and salt. Stir together for few minutes.
  3. Add chopped potatoes and capsicum.
  4. Mix all the ingredients well on the low flame.
  5. Cover it with the lid and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
  6. After five minutes add tomatoes; replace the lid and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
  7. Turn off the heat and add dried mango powder and garam masala. Mix well.
  8. Garnish alu shimla mirch ki sabzi with coriander leaves and serve hot with naan or roti.