Aloo Simla Mirch - My Style

Name: Aloo Simla Mirch - My Style
Total time: 1200 s
Yield: 4-helpings
Cuisine: Indian
Ingredients: 2 Indian potatoes , medium size; 2 tomatoes, Hybrid/Tomato Sankarit, medium size; 1 red onion , medium size; 3 - 6 cloves garlic; Small piece ginger; 1 teaspoon cumin seeds; half teaspoon haldi; half teaspoon chili powder red; 1 tablespoon peanut oil; To taste salt

Gita Madhu @cook_7807251

Pune

When I made this dish on the day I took the pictures, I'd run out of tomato. In fact, most recipes online do not use tomato. I do - it adds a delicious hint of sour. Folks might like to add some coriander powder (about a teaspoon to a tablespoon) - I know my partner would but I'm firm about keeping this simple. You might need more than a tablespoon of oil - ideally the oil should coat the bottom of the pan.

Gita Madhu @cook_7807251

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Ingredients

20 mins

4-helpings

2Indian potatoes , medium size
2tomatoes, Hybrid/Tomato Sankarit, medium size
1red onion , medium size
3 - 6 clovesgarlic
Small pieceginger
1 teaspooncumin seeds
half teaspoonhaldi
half teaspoonchili powder red
1 tablespoonpeanut oil
To tastesalt

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Steps

20 mins

1

Peel, deseed and chop the green peppers
2

Peel and dice the potatoes - they should roughly be half the amount of green peppers
3

Slice the onions
4

Peel and chop (or don't) the garlic or grind it to a paste
5

Peel and julienne or grind the ginger
6

Finely chop the tomatoes
7

Heat the oil in a thick bottomed Indian frying pan. Do not let it smoke! Smoking Kills, remember? :D
8

Add the cumin seeds and, as soon as they crackle, hastily add the potatoes.
9

Stir well and let them cook on a medium flame. Stir now and again so that they cook evenly. That should take some 8-10 minutes but you can test with whatever you're using to stir. Preferably a sharp edged Indian kadchi.
10

When you can slice through the potatoes with some ease, add the onions, garlic, ginger and mix well. You can raise the heat at this point to get the onions to really sweat it out and help them along by tossing in the salt - about a teaspoon or less.
11

When the onions are good and glazed, throw in the peppers and the tomato. Mix well.
12

In another couple of minutes the peppers should begin to look glazed and should be softened. Which is when you can toss in the haldi and chili powder.
13

Mix well, taste and serve with freshly made phulkas, a salad of thinly sliced red onions, fresh green chili peppers, homemade or store bought dahi, a dal and some North Indian pickle.

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Gita Madhu @cook_7807251

on May 10, 2016 13:42

Pune

I'D LIKE TO DOCUMENT RECIPES I USE AT HOME. MOST OF MY COOKING IS THE ATTEMPT TO SATISFY THE TASTE BUDS OF MY HUSBAND AND MYSELF. THE CUISINES ARE MOSTLY SOUTH INDIAN (OFTEN MALAYALEE ) AND NORTH INDIAN (PUNJABI). AS I LEARNED COOKING FROM A WIDE VARIETY OF PEOPLE, SO TOO I HOPE THAT MY BLOG WILL HELP SOMEONE TRYING TO MESS AROUND IN A KITCHEN. I LOVE SURFING THE NET FOR FOOD BLOGS AND I HOPE I CAN REPAY ALL THE WONDERFUL IDEAS I GOT THUS BY SHARING LINKS AND PROVIDING SOMETHING UNIQUE TOO .