Shimla mirch (bell
pepper) and potato are a popular combination in Indian cuisine, often used in a
variety of dishes such as curries, stews, and stir-fries. Bell peppers are
known for their sweet and slightly tangy flavor, while potatoes provide a
creamy texture and a mild taste.
The combination of the
two vegetables creates a dish that is both flavorful and filling, making it a
popular choice for vegetarians and meat-eaters alike. Bell peppers are a good
source of vitamins C and A, while potatoes are a good source of carbohydrates
and potassium.
When cooked together,
the flavors of the two vegetables complement each other, creating a dish that
is both healthy and delicious. This dish is often seasoned with spices such as
cumin, coriander, turmeric, and chili powder to add depth of flavor, and served
with rice or roti for a complete meal.
So, I’m sharing the Shimla mirch &
potatoes recipe in a simple and easy way, to make everyone at home:
Ingredients:
- 2 large bell peppers (shimla mirch), diced
- 4 large potatoes, peeled and diced
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
:- Wash and chop the bell peppers and potatoes into bite-sized pieces
- In a large pan, heat oil over medium heat.
- Add cumin seeds and let them sizzle for a
few seconds.
- Add diced onions and sauté until they are
translucent.
- Add minced garlic and continue to sauté
for another minute.
- Add diced tomatoes and cook until they are
soft and mushy.
- Add coriander powder, turmeric powder, red
chili powder, and salt. Stir well.
- Add diced potatoes and diced bell peppers.
Mix well. Cover the pan and cook for 10-12 minutes or until the vegetables
are tender.
- Garnish with fresh coriander leaves and serve hot as a side dish with rice, roti, or any main course of your choice.