Simla Mirchi Aloo Masala/ Dhobli Mirchi chi Bhaji/Capsicum Potato Masala

Simla Mirchi Aloo Masala/ Dhobli Mirchi chi Bhaji/Capsicum Potato Masala

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




I still remember how I crinkled my nose when I opened my tiffin to Shimla Mirch Ki subji. It was the day to completely rely on either achaars or colleague’s tiffin! When it comes to me doing the packing the subji for my husbands tiffin, I wonder what must me his reactions..but then he’s an ardent lover of home cooked meals, and loves anything that’s simply homemade! Lucky me! But then, I know, its hard to love certain vegetables! Most of us love capsicums in our noodles or maybe over our pizzas, but with rotis….doubtful! For me, my subji becomes appealing with potaotes and some peanuts!  

Ingredients

Directions

  1. Wash and dry the capsicums, discard the seeds and chop them into small pieces.
  2. Heat oil in a kadhai and add cumin seeds, once they crack, add the onions and fry till translucent. Add the capsicums and fry for 1 min. Add potatoes and mix.
  3. Add salt, sugar, turmeric, red chilli powder, garam masala,coriander powder and mix. Add a tsp water and cook covered for 2 mins.
  4. Check vegetables by pressing the spoon. Once they are soft , add ground peanuts and mix. Transfer in serving dish and serve garnished with chopped coriander leaves.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak