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# Aloo Shimla Mirch Ki Sabji
## Coconut masala paste preparation
firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.
now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.
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.
roast until the coconut and spices turn aromatic and golden brown.
cool the mixture completely, and transfer to a blender.
add ½ cup water and blend to smooth paste. keep aside.
## Aloo capsicum masala preparation
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.
add 1 onion, 1 tsp ginger garlic paste and saute well.
further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.
saute for 3 minutes or until the spices are combined well.
add ½ cup water, cover and boil for 6 minutes.
also, add 1 tomato and saute until tomatoes turn soft and mushy.
add in the prepared masala paste and saute for 2 minutes.
further, add 1 capsicum and saute for a minute.
add 1 cup water, ½ tsp salt and adjust consistency.
cover and simmer for 8 minutes or until capsicum soften and oil separates.
add ¼ tsp garam masala and 2 tbsp coriander. mix well.
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/](https://hebbarskitchen.com/aloo-shimla-mirch-ki-sabji/)
## Coconut masala paste preparation
