A childhood memory, a taste of home…
Growing up, I spent a lot of time with my Beeji (maternal grandmother) and Massi (maternal aunty). These two women are cornerstones of my upbringing. I owe a big part of who I am today to them. Even now every year when we visit India, I can’t help but feel the same excitement I did when I would visit Beeji and Massi during my school holidays.
Life was pretty simple as a child. Eat, play, nap and repeat. Although I think all I did was eat, eat, eat and eat. Among all the lip smackingly delicious dishes Beeji and Massi made, Aloo Shimla Mirch was my favourite. So much so I demanded that it be cooked everyday.
After all what’s not to love about potato and capsicum cooked in an onion and tomato paste. Flavoured with cumin and coriander powder. This dish right here is a perfect side dish to an Indian meal.
Ingredients: 11 Cooking time: 30 minutes
Serves: 4
- Three to four medium potatoes, sliced
- Two medium green capsicums, sliced
- One medium sized onion, finely chopped
- Two medium sized tomatoes, chopped
- One teaspoon cumin seeds
- 1.5 teaspoons cumin powder
- 1.5 teaspoons coriander powder
- Half a teaspoon chilli powder
- Quarter teaspoon turmeric powder
- Salt to season
- Three tablespoons of olive oil
Heat oil in a wok. Add cumin seeds, once aromatic add onions and cook until lightly caramelised.
Once the onions are browned, add tomatoes. Followed by all the dried spices. Mix well and cook the onion tomato paste on a medium heat for five to seven minutes.
Now add the potatoes and mix well. Cover the pan, turn the heat down and cook the potatoes for ten to fifteen minutes.
Finally add the capsicum, season with salt and mix well. Coven the pan and cook the dish on a low heat for another 15 minutes.
Your lip smackingly delicious Aloo Shimla mirch is ready to serve. Serve alongside dal tadka and plain yogurt, enjoy it with warm rotis or plain rice.
