Aloo Shimla Mirch Sabzi

1. 1
   prep

   Prep the vegetables.

   1.Peel and cube the potatoes into 1-inch pieces. Place in a bowl of water to prevent browning.

   2.Deseed and cube the bell peppers into 1-inch pieces.

   3.Finely chop the onion and slit the green chilies lengthwise.
2. 2
   saute · ~6 min

   Sauté the potatoes.

   Heat oil in a heavy-bottomed kadhai or pan over medium heat. Drain the potatoes well and pat them dry. Add to the hot oil and sauté, stirring occasionally, until they turn light golden and are about 60% cooked through — roughly 5 to 6 minutes. Remove with a slotted spoon and set aside.

   TIPDry the potatoes thoroughly before adding to oil, or they will steam instead of fry.
3. 3
   temper · ~5 min

   Temper the cumin and aromatics.

   1.In the same pan, add cumin seeds and let them crackle for 20 seconds.

   2.Sprinkle in asafoetida, then add the chopped onion and slit green chilies.

   3.Sauté until the onions turn translucent and lightly golden at the edges, about 3 to 4 minutes.

   4.Add ginger paste and cook for 30 seconds until the raw smell fades.
4. 4
   saute · ~3 min

   Cook the masala.

   1.Lower the heat and add turmeric powder, coriander powder, and red chili powder.

   2.Stir continuously and cook the spices for 30 to 40 seconds until fragrant. If the masala sticks, sprinkle 1 to 2 tablespoons of water.

   3.Add the cubed bell peppers and sauté on medium heat for 2 minutes until they begin to soften but still hold their shape.

   TIPKeep the flame low when adding dry spices — high heat burns them and turns the sabzi bitter.
5. 5
   saute · ~5 min

   Combine and finish cooking.

   1.Return the sautéed potatoes to the pan and add salt and dry mango powder.

   2.Mix gently so the masala coats the vegetables evenly without breaking the potatoes.

   3.Cover the pan with a lid and cook on low heat for 4 to 5 minutes, checking once halfway through. The potatoes should be tender all the way through and the bell peppers just cooked.
6. 6
   garnish · ~1 min

   Finish and garnish.

   Turn off the heat. Sprinkle garam masala over the sabzi, fold it in gently, and let it sit covered for 1 minute. Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot.

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