Subj : Shimla Mirch Aloo To : All From : Ben Collver Date : Sat Feb 21 2026 06:48 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shimla Mirch Aloo (Indian Spiced Green Bell Pepper & Pota Categories: Indian Yield: 2 Servings 2 lg Green bell peppers - (or red & green, - see notes) 1 lg Yellow potato 4 tb Mustard oil or substitute - with olive or canola 1/4 ts Salt 1/3 c Red onion (1 md); chopped 2 cl Garlic; finely chopped 1/2 ts Cumin seeds 1/2 c Tomatoes (2 sm); - finely chopped 3/4 ts Coriander powder 1/4 ts Turmeric powder 1/4 ts Amchoor (dry mango powder) - or substitute fresh lime - juice at end 3/4 ts Red chilli powder or - cayenne; - adjust to taste 1 ts Kasuri methi (dried -fenugreek leaves); - skip if not available 1/4 ts Garam masala (optional) Salt; to taste You can mix up red bell peppers and green peppers in this recipe for more color & taste variation. I do it many times and like how red bell peppers add a sweet note to it. You can use boiled or par boiled potatoes in this recipe if you want to make it quicker. But I prefer cooking them in the same pan as the rest of the curry, since they taste better with those sticky bits at the bottom of the pan. Wash the bell peppers, clean & discard the seeds & veins and dice them in 2" pieces. Also wash the potatoes and peel (or not) the skins. Cut the potatoes in similar size as the bell peppers and let soak in a bowl of water until you are ready to cook. Dry the potatoes using a kitchen or paper towel before adding it to the pan. In a heavy bottomed, wide saute pan (I use my 10") or a kadhai (Indian wok), heat up the oil on medium until you see light ripples on the surface. Reduce the heat to low and add the chopped onion and potatoes to the hot oil. Add the cumin seeds and 1/4 ts salt and stir so that the potatoes are covered in oil. On low heat, cover the pan and let cook for 2 to 3 minutes till the potatoes begin to soften. Add the chopped tomatoes next along with coriander, red chili, turmeric, and amchoor powder. Stir around and cover with a lid and let cook on low heat. There should be enough liquid from the tomatoes but you can add 1 to 2 tb water if at any point you feel that the potatoes and the spice mix is sticking to the bottom of the pan. Let cook until the potatoes are fork tender, but not mushy. Add the bell pepper next along with salt to taste, cover and let cook on medium heat for another 3 to 5 minutes until the peppers start changing color and begin to soften. I like peppers with a little bite but you can cook them longer. Add the kasuri methi & garam masala next, stir around, bump up the heat to high and let fry up for another minute or so. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .