Aloo Shimla Mirch

🔥 Prep

• Peel and dice the 2 potatoes into 1 cm cubes.
• Remove seeds and slice the 2 capsicums into thin strips.
• Finely chop the 1 onion.
• Measure out 1 tsp cumin seeds, 0.25 tsp turmeric powder, 1 tsp chilli powder, 1 tsp salt, and 1.5 tbsp oil so they are ready for the pan.
• Rinse and chop a small handful of fresh coriander leaves for garnish.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a skillet over medium heat until shimmering.
• 2. Add 1 tsp cumin seeds and sauté for 30 seconds until they start to crackle.
• 3. Add the chopped 1 onion and cook for 2-3 minutes until translucent, stirring occasionally.
• 4. Add the diced 2 potatoes, sprinkle 0.25 tsp turmeric powder and 1 tsp salt, mix well, then cover and cook over medium-low heat for 8-10 minutes, stirring occasionally, until potatoes are partially tender.
• 5. Add the sliced 2 capsicums, 1 tsp chilli powder, and mix; cook uncovered over medium heat for 5-7 minutes until potatoes are fully tender and capsicums are crisp-tender, stirring frequently.
• 6. Remove from heat, garnish with freshly chopped coriander leaves, and serve hot.

🔥 Serve

• Transfer the Aloo Shimla Mirch is best enjoyed hot with fresh **or whole‑meal (or naan or roti to a serving plate alongside the dish.
• Pair with steamed basmati rice or jeera rice for a complete meal.
• Offer a side of plain yogurt or raita to balance the spices.
• Sprinkle an extra pinch of coriander leaves just before serving for added freshness.