Aloo Shimla Mirch (Spicy Potato and Bell Pepper Curry)
A flavorful and aromatic Indian breakfast dish featuring sautéed bell peppers and potatoes, seasoned with cumin, coriander, and other spices. Served with warm naan bread for a satisfying and spicy start to the day.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
medium
Total Time
45 min
Ingredients
Step-by-Step
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds, until fragrant.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute, until fragrant.
Add the diced potatoes and sliced bell peppers. Sprinkle with the coriander powder, chili powder, turmeric powder, and salt. Stir to coat the vegetables evenly.
Cover the skillet and cook for 15-18 minutes, stirring occasionally, until the potatoes are tender and the bell peppers are softened.
Remove the lid and continue cooking for 2-3 minutes, or until any excess moisture has evaporated, and the vegetables are nicely caramelized.
Stir in the chopped cilantro and serve the Aloo Shimla Mirch hot, accompanied by warm naan bread and lemon wedges.