Shimla mirch ki sabji is a flavorful, tart, generous side dish made with sautéed green ringer peppers (capsicum) and potatoes. This plain aloo capsicum recipe made without onion, garlic meets up in a short time and is vegetarian, sans gluten.
Top shot of aloo capsicum or aloo shimla mirch ki sabji in a white green rimmed bowl on a beige hued wooden board
In Hindi, potatoes are called as “aloo” and green ringer pepper are known as “shimla mirch”. “Sabji or sabzi” represents a vegetable dish here.
While this recipe incorporates potatoes to make it more generous and filling, you can select to skip them and incorporate more capsicum.
This aloo shimla mirch ki sabji is my mother by marriage’s impressive recipe that is high on flavors. It isn’t just basic and speedy yet additionally made with negligible flavors.
I ordinarily add potatoes in this recipe as not every person is partial to capsicum in the family. Notwithstanding, you can make this dish without potatoes moreover. In the case of skipping potatoes, supplant them with capsicum or some other vegetable in a similar extent.
This is a Punjabi recipe of making aloo shimla mirch ki sabji. A dry sautéed vegetable recipe that has no fluids.
Other than the capsicum and potatoes, only a couple of Indian ground zest powders are utilized in this dish. There are no onions, tomatoes, ginger or garlic added here.
I originally had this delectable aloo capsicum many years prior at my in-regulation’s place. I’m not so attached to capsicum and seldom use them in recipes, even Indo-Chinese ones, where capsicum is constantly added.
However, this aloo capsicum is an exemption for the standard. I like it so much, that I can have it for what it’s worth. So I make shimla mirch ki sabji frequently and the family additionally cherishes it.
Instructions to make Shimla Mirch ki Sabji
1. Wash 3 to 4 little to medium-sized capsicum and 3 to 4 medium-sized potatoes in running water throughly utilizing a colander or sifter. Channel all the water subsequent to washing them well.
This recipe is effectively versatile and you can diminish or build the capsicum or potatoes according however you would prefer.
2. Measure and keep all the zest powders and different fixings prepared.
3. Cut or hack 3 to 4 medium-sized capsicum into thick strips or wedges. You can likewise cut them in 1.5 inches 3D shapes or squares. Dispose of the seeds.
4. Next strip the potatoes.
5. Cut the potatoes into somewhat dainty wedges as then they are more straightforward and quicker to cook. Or on the other hand you can simply cleave them into little 3D squares.
6. In a weighty and very much prepared wok, griddle or kadai, add 3 tablespoons oil (any unbiased tasting oil).
7. When the oil becomes medium-hot, add the cut potatoes.
8. Sauté the potatoes on a low to medium-low intensity until they are half-cooked and look a piece fresh and gently brilliant at the edges.
9. Then, at that point, add the cut capsicum.
10. Blend well and sauté both the veggies on a low intensity for 1 to 2 minutes.
11. Add ½ teaspoon turmeric powder and ½ to ¾ teaspoon red bean stew powder.
12. Next add salt as required.
13. Allow the vegetables tenderly to get sautéed on a low intensity without covering dish with any top for 2 to 3 minutes.
14. Then cover the skillet, kadai or wok with a top.
15. Make sure to really take a look at it following a couple of moments or something like that. This is done so the vegetables don’t get scorched. So mix the veggies at spans.
In the event that the veggies start to stick onto the container, sprinkle 1 to 2 tablespoon of water over the vegetables. Mix and deglaze eliminating any stuck pieces from the skillet. Cover and keep on cooking.
16. At the point when the vegetables are delicate and cooked well add ¾ to 1 teaspoon garam masala powder and 1 teaspoon amchur powder (dry mango powder).
17. Blend well and switch off the intensity. Really take a look at the flavor of aloo shimla mirch ki sabji and change the garam masala powder, dry mango powder and salt as indicated by your taste and inclinations.
18. Serve aloo shimla mirch ki sabji hot or warm with phulka, paratha or roti. It can likewise be filled in as a side vegetable dish with an Indian principal course.
- The extras save well in the fridge for 1 to 2 days.
- While warming warm in your microwave for certain seconds or sauté them in a skillet until warm.
You can make the recipe with any assortment of chime peppers. We as a rule lean toward green chime peppers, yet any hued ringer pepper is fit in the recipe. You could in fact incorporate a blend of various hued ringer peppers.
Yukon gold (yellow potatoes), child potatoes, red cleaned potatoes and chestnut potatoes will function admirably. To avoid the potatoes, then, at that point, incorporate 3 to 4 little to medium-sized capsicum in the recipe.
Though we don’t make this shimla mirch ki sabji zesty, you can expand the zest and intensity levels by adding somewhat a greater amount of red stew powder.
For a harsher and tart desire for the aloo shimla mirch ki sabji, add a sum of 1.5 to 2 teaspoons dry mango powder. On the off chance that you don’t have dry mango powder, use ½ to 1 teaspoon lemon juice. Shower lemon juice on the sabji while the cooking is finished. Blend and serve.
So that the veggies get sautéed well without staying onto the container, I propose to utilize a very much prepared weighty griddle, kadai (wok) or skillet while making this recipe.