Lunch

Aloo Shimla Mirch

INGREDIENTS

150 gms Green Capsicum, de-seeded, diced
250 gms Potatoes, peeled, diced
1 No Tomato,diced-optional
3 Tbsp Refined Oil
½ Tsp Cumin seeds
80 gms Onions, sliced
1 Tsp Ginger, chopped
1 Tsp Garlic, chopped
1 Tsp Coriander powder
½ Tsp Turmeric powder
½ Tsp Red chilli powder
¼ Tsp Garam Masala
2 Nos. Green chillies, chopped
1 Tbsp Coriander, chopped
Garnish-
Ginger juliennes
Coriander sprig

INSTRUCTIONS

Keep diced potatoes immersed in water.
Heat oil in a wok and add cumin seeds. When it crackles add chopped onions and sauté till light brown in colour. Add ginger, garlic and sauté for a minute. Add diced potatoes and cook for 3-4 minutes.
Add dry spices-red chilli powder, coriander powder, turmeric powder and salt. Mix and cook for 5-7 minutes.
Moisten the pan with some water if required and add diced capsicum and tomato. Mix and cook covered for 4-5 minutes or until capsicum are cooked.
Finish with garam masala and chopped coriander and transfer to a bowl.
Serve garnished with ginger juliennes and coriander sprig.

Preferred recipes by Chef Rakesh Sethi.

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