Capsicum And Potato Curry / Shimla Mirch Aur Aloo Ki Raseeli sabji

Hello friends,

Nameste....

#  How are you ? Hope,  you all are fit and  fine.

#  I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I am sharing a super easy and delicious recipe of "Capsicum And Potato Gravy Curry". Usually we make Aloo Tamater, Aloo Mater in our daily meal...so for a delicious change....just try this tasty Curry of 'Shimla Mirch and potatoes"in less spices and less oil.

#  You will get delighted if you have it once. You can enjoy it with chapattis, paratha and rice too.

# Prep Time...10 minutes

# Cook Time...25 minutes

# Serving...4 person

# Cuisine... Indian

# Course.... Main

#  Ingredients For The "Capsicum And Potato Gravy Curry"

1. Capsicums...250 gram

2. Tomatoes....250 gram

3. Potatoes...150 gram

4. Green chillies...2

5. Ginger....1/2 inch

6. Cumin seeds...2/2 Tea spoon

7. Pinch of asafoetida

8. Kasoori methi...1 Tea spoon

9. Turmeric powder...3/4 Tea spoon

10. Coriander powder...1 Tea spoon

11. Red chillie powder...1/2 Tea spoon...( Kashmiri or degi mirch )

12. Salt to taste....3/4 Table spoon

13. Garam masala...1/2 Tea spoon

14. Dry mango powder....1/2 Tea spoon

15. Coriander leaves....2; Table spoon

16. Oil or ghee....4 Table spoon

#  Method Of Making...

# Keep everything ready.

 Firstly, wash the capsicums, potatoes and tomatoes well.

Chop the even pieces of capsicums in squares.

Chop the pieces of potatoes and dip them in the water to avoid from turning black.

Make a puree of tomatoes with green chillies and ginger.

Keep them aside.

# On the flame and place a kadhai with oil. As the oil heats up, add the pieces of capsicums and fry them on the slow flame.

Cover it and stir it for 2 minutes intervals and cook it till 80 percent soft.

It will take 8 minutes.

 Then...put all the pieces of capsicums aside the kadhai to release extra oil.

Take out the fried capsicums in a plate.

# Now in the same oil...add the pieces of potatoes and fry them till 50 percent soft.

Repeat the same process of releasing oil like the capsicums.

Take out in a plate.

# Then place the pressure cooker with 2 spoon oil on the medium flame.

As the oil heats up...add cumin seeds and asafoetida to crackle.

Add kasoori methi and saute it for a fine taste and aroma.

Add turmeric powder, coriander powder and kashmiri chillie powder with tomatoes puree.

Saute it and add salt to cook it faster.

# Just cook it til the tomatoes gravy seperates oil.

It will take 8 minutes more.

# Finally,  add fried potatoes with 300 ml.water and cook it on the high flame till one whistle and 5 minutes more on the slow flame.

# Let it pressure down by itself.

Open the lid..add fried capsicums, garam masala and amchur powder.

 Now... either cook the curry openly to absorb all the taste of spices and tomatoes in capsicums... for 2 minutes  or cover the pressure cooker for a minute on high flame.

Just off the flame.

# Lastly, Add coriander leaves and mix well.

In this way,  "Delicious Shimla Mirch Aur Potatoes Gravy Curry" is ready to enjoy.

Thanku Friends

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