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Title: Shimla Mirch Aloo (Indian Spiced Green Bell Pepper & Pota
Categories: Indian
Yield: 2 Servings

2 lg Green bell peppers
- (or red & green,
- see notes)
1 lg Yellow potato
4 tb Mustard oil or substitute
- with olive or canola
1/4 ts Salt
1/3 c Red onion (1 md); chopped
2 cl Garlic; finely chopped
1/2 ts Cumin seeds
1/2 c Tomatoes (2 sm);
- finely chopped
3/4 ts Coriander powder
1/4 ts Turmeric powder
1/4 ts Amchoor (dry mango powder)
- or substitute fresh lime
- juice at end
3/4 ts Red chilli powder or
- cayenne;
- adjust to taste
1 ts Kasuri methi (dried
-fenugreek leaves);
- skip if not available
1/4 ts Garam masala (optional)
Salt; to taste

You can mix up red bell peppers and green peppers in this recipe for
more color & taste variation. I do it many times and like how red
bell peppers add a sweet note to it.

You can use boiled or par boiled potatoes in this recipe if you want
to make it quicker. But I prefer cooking them in the same pan as the
rest of the curry, since they taste better with those sticky bits at
the bottom of the pan.

Wash the bell peppers, clean & discard the seeds & veins and dice
them in 2" pieces. Also wash the potatoes and peel (or not) the
skins. Cut the potatoes in similar size as the bell peppers and let
soak in a bowl of water until you are ready to cook. Dry the potatoes
using a kitchen or paper towel before adding it to the pan.

In a heavy bottomed, wide saute pan (I use my 10") or a kadhai (Indian
wok), heat up the oil on medium until you see light ripples on the
surface. Reduce the heat to low and add the chopped onion and
potatoes to the hot oil. Add the cumin seeds and 1/4 ts salt and stir
so that the potatoes are covered in oil. On low heat, cover the pan
and let cook for 2 to 3 minutes till the potatoes begin to soften.
Add the chopped tomatoes next along with coriander, red chili,
turmeric, and amchoor powder. Stir around and cover with a lid and
let cook on low heat. There should be enough liquid from the tomatoes
but you can add 1 to 2 tb water if at any point you feel that the
potatoes and the spice mix is sticking to the bottom of the pan. Let
cook until the potatoes are fork tender, but not mushy.

Add the bell pepper next along with salt to taste, cover and let cook
on medium heat for another 3 to 5 minutes until the peppers start
changing color and begin to soften. I like peppers with a little bite
but you can cook them longer. Add the kasuri methi & garam masala
next, stir around, bump up the heat to high and let fry up for
another minute or so.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
shimla-mirch-aloo.txt>

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