Monday, December 26, 2011

Potatoes Cooked with Green Bell Peppers/Capsicum (Aloo Shimla Mirch)

Indian Vegetarian Main Course Special
 Uttar Pradesh Cuisine

Potatoes Cooked with Green Bell Peppers/Capsicum (Aloo Shimla Mirch)
Serves 2

Potatoes- 2 Medium, Peeled & Cut into 1 Inch Cubes
Green Bell Peppers/Capsicum- 3 Medium, Deseeded & Cut into 1 Inch Cubes
Onions- 1 Medium, Cut into 1 Inch Cubes
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Mustard Seeds (Rai)- ½ Tsp.
Fenugreek Seeds (Methi)- ¼ Tsp.
Cumin Seeds (Jeera)- ½ Tsp.
Asafoetida (Hing)- Pinch
Turmeric Powder (Haldi)- ½ Tsp.
Red Chilli Powder (Kuti Lal Mirch)- 1 Tsp.
Salt- To Taste
Fresh Coriander Leaves (Dhaniya Patta)- 2 Tbsp., Finely Chopped

Heat Oil in a Non Stick Pan (Kadhai)
Add Onions & Fry till Golden
Add Methi, Jeera & Saute till Colour Changes
Add Add Haldi, Lal Mirch, Salt & Saute in Oil
Add Aloo, Shimla Mirch, Cover & Cook on Low Flame

Garnish with Fresh Coriander & Serve Hot with Phulka, Simple Dal Fry & Set Curd!

Can Add Tomatoes after Vegetables are Cooked Covered for about 5 Minutes

P.S: I would like to dedicate this Recipe to my Dearest Friend Meghna Gupta from Bareily, Uttar Pradesh who resides in CA, USA. She introduced me to the Intricate Techniques of her Native UP Cuisine. I am thankful to her as well as my Husband (he graduated from Allahabad so loves the Cuisine to the Core) for the Encouragement :)!!

Feel free to share your views & do let us know how this one turned out :)

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