Aloo Shimla Mirch Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds. Let them splutter.
• STEP 2.Add chopped onions and saut�� until golden brown.
• STEP 3.Add ginger-garlic paste and saut�� for a minute.
• STEP 4.Add chopped bell peppers and cook until they are slightly tender.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add boiled and cubed potatoes. Mix gently to coat the potatoes with the spices.
• STEP 7.Cover the pan and cook for 5-7 minutes until the potatoes are fully cooked.
• STEP 8.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can adjust the spiciness of the dish by adding more or less red chili powder.
• For added flavor, you can sprinkle some garam masala powder on top before serving.
• Leftover Aloo Shimla Mirch can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve Aloo Shimla Mirch hot with roti or rice.
• You can garnish the dish with a squeeze of lemon juice for a tangy twist.
• Leftover Aloo Shimla Mirch can be reheated in a pan or microwave before serving.