Shimla Aloo

Potatoes and bell pepper in a tangy tomato sauce.

Ingredients:

small piece of ginger – finely chopped

3 cloves of garlic – finely chopped  (You can also you ginger garlic paste if you have it)

1 bell pepper

2 medium sized potatoes

1 medium onion

4 medium tomatoes you can use some more if you want it more saucy.

cilantro for garnish

Spices:

1 tsp turmeric

1 tsp jeera (cumin seeds)

1 tsp chilli powder – if you want it spicy add some more.

2 tsp cumin powder

3 tsp garam masala

Method:

• Start with heating oil in a saucepan
• add the jeera (cumin seeds) they will start to spatter
• Now put in the ginger and garlic and stir for 30 sec.
• next add the chopped onions, and saute them till they get transparent.
• add the turmeric right after you put the onions and stir.
• keep frying the onions till they are transparent…
• add the chopped tomatoes and some salt (salt helps break down the tomato faster)
• cook this till the tomatoes break down halfway..
• add the spices – chilli powder, cumin powder, garam masala.
• next add the chopped potatoes and stir.
• drop in the bell peppers and stir.
• if the sauce is too thick add half cup of water and cover.
• let it simmer till you start smelling the dish.. about 20 mins, stirring occasionally.
• check if the potatoes are cooked
• Garnish with some chopped cilantro and you are done!!

Serve with nan or rice !

 

Fun facts:
In hindi the green bell pepper is called Shimla Mirch, (Shimla Mirch was introduced to India by the British colonists, and the first successful large-scale good-quality cultivation was done in the Shimla hills area. That’s where the name comes from.)