Aloo Simla Mirch (Potatoes Bell Pepper) Curry Recipe

The cooking time for the potatoes are different than for the sweet bell peppers. Therefore, the potatoes are cooked before bell peppers peppers are added. The heat in the recipe comes from Serrano (Hari Mirch), cayenne is for color.

Ingredients

Prep Vegetables

1. Potatoes: 2 Pounds
2. Simla Mirch (Bell Pepper): 1 Pound
3. Onions: 2 Medium
4. Fresh Serrano: 6
Split in half vertically. Remove seeds and white membrane to reduce heat.
5. Fresh Ginger: 1½ Inch
6. Fresh Garlic: 6 Cloves

Sauté /Cook

7. Ghee: ½ Cup

8. Curry Powder Standard Onset Punjabi: 2 Tablespoon

9. Salt: 1 teaspoon
10. Cayenne Pepper Powder: ¼ teaspoon
11. Water: ¾ Cup

Simmer / Rest

1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi: ½ Tablespoon

Method

Step 1: Prepare vegetables

Potatoes: Peel, Cut length-wise ½" wedges. Wash.
Bell Pepper: Cut length-wise about ½" wide strips, White portion is discarded
Onions: Peel, Cut length-wise ½" wedges.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds with spoon. Discard seeds.
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince

Step 2: Sauté / Cook

1. In a heavy pan heat Ghee. Add Bell Pepper, Fry it they start to turn brown. Remove Bell Pepper and set aside. You will need them in step 3.

2. Add Potatoes, sauté till potatoes start to sweat and turn brown. Remove potatoes and set aside.

3. Add onions, salt and Cayenne powder. Sauté till onions are clear, the edges start to turn brown

4.  Add Ginger, garlic, Serrano. Stir well, sauté about one minute.

5. Add Curry powder and potatoes. Stir and sauté. Don't let it burn. Add little water, if it starts to burn. Every thing should be nicely coated. Add remaining water. Cover. Cook on low heat till potatoes are done, stirring occasionally. Add more water if needed; you want dish to be damp wet but not runny.

Step 3: Simmer / Rest

Add, fried Bell Pepper, Garam Masala and Amchoor. Stir. Simmer cook un-covered about 3 minutes and turn the heat off. If you cook covered, the bell pepper may get over-cooked and soggy. The heat will release the flavors from the Garam Masala. Let it rest ten minutes. Its ready to serve.