I try to stick to vegetarian dishes most of the time, not denying the fact that non-vegetarian dishes are appealing, but just that the veg dishes are not only simple and delicious but also a good source of nutrition. The beauty of Indian cuisine is that its meals are well known for their colour, flavour, textures, presence of our culture in the art of cooking, it never bores our families and the best part is there are many different recipes for the same dish, in India, where each one makes a personal choice of which masala or ingredient to use or leave out and yet it turns out as you like it!
Indian food has always attracted millions of people from all across the globe. Be it a tour to Goa, Delhi, Tamilnadu, Rajasthan, Mumbai, Calcutta and so on….our cuisine offers meals that are lip smacking, nutritious and meatless too!
I guess now I know, why it just makes sense that any vegetarian would gravitate to the Indian cuisine for his/her meals – because they are so easy to make, the new innovative dishes can keep adding to your diet and no matter whatever time of the day it is, you can crack-up an easy to make Indian dish which will still be mouth watering and unique.
With a tribute to Indian cooking, I share with all my fellow bloggers/readers this recipe of aloo shimla mirch subzi.
I have taken green capsicums but you can also take red or yellow capsicums (bell peppers) or a mix of them to get a nice, appealing colour. This is a simple and easy recipe but quite delicious.
Recipe of aloo shimla mirch subzi
- 2 medium potatoes- peeled and cubed
- 2 medium shimla mirch (bell pepper/ capsicum) – deseeded and chopped
- 1 onion- roughly chopped (for grinding)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder (whole spice powder)
- 1 cup tomato puree
- 1 tbsp ginger-garlic paste
- Salt to taste
- 1/2 tsp kasuri methi leaves(dried fenugreek leaves)
- 1 tbsp oil
- 2 tbsp Fresh cream or whipped cream –available at stores.
- Grind the onion to a paste, in a mixer.
- Heat oil in a pan. Add ground onion and sauté. When the onions turn pinkish, put in ginger-garlic paste and kasuri methi leaves and fry.
- Now add to this chilli powder, turmeric powder, garam masala (whole spice powder), and fry well.
- Add tomato puree and salt and fry till oil separates.
- Then add potatoes and shimla mirch (capsicum).
- Mix well and lower the heat. Cook covered till potatoes are tender and the shimla mirch/capsicum is well cooked in the masala. Stir in between and add little water –as required for some gravy.
- Turn off the heat and finally add the fresh cream/whipped cream, mix gently till the cream is evenly mixed (quantity of cream can be increased or decreased as per your requirement).
- Garnish with chopped coriander leaves or leave as it is.
- Serve hot with Nan, rotis, paranthas or as a side dish with rice.
Preparation time: 1/2 hour