Coconut masala paste preparation
1
firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.
2
now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.
3
in a side add 1 tsp oil along with 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel, ¼ tsp fenugreek, 5 dried red chilli and 2 tbsp dry coconut.
4
roast until the coconut and spices turn aromatic and golden brown.
5
cool the mixture completely, and transfer to a blender.
6
add ½ cup water and blend to smooth paste. keep aside.
Aloo capsicum masala preparation
1
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.
2
add 1 onion, 1 tsp ginger garlic paste and saute well.
3
further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.
4
saute for 3 minutes or until the spices are combined well.
5
add ½ cup water, cover and boil for 6 minutes.
6
also, add 1 tomato and saute until tomatoes turn soft and mushy.
7
add in the prepared masala paste and saute for 2 minutes.
8
further, add 1 capsicum and saute for a minute.
9
add 1 cup water, ½ tsp salt and adjust consistency.
10
cover and simmer for 8 minutes or until capsicum soften and oil separates.
11
add ¼ tsp garam masala and 2 tbsp coriander. mix well.
12
finally, serve aloo shimla mirch ki sabji with hot roti.
Video
Notes
- firstly, adding coconut to masala paste will enhance the flavour.
- additionally, stir the curry in between to prevent from burning.
- also, do not over cook the capsicum as it turns mushy.
- finally, aloo shimla mirch ki sabji or aloo capsicum masala recipe stays good for 3-4 days in the refrigerator.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-shimla-mirch-ki-sabji/