Vegetable Delicious

Shimla Mirch Aloo

(Capsicum & Potato)

 

 

 

Ingredients:

• 3 tsp. garam masala*

• ½ tsp. turmeric*

• Half of ¼ tsp. hot ground chili

• 2 tsp. cooking salt*

• 1 medium red capsicum

• 1 medium green capsicum

• 1 medium red onion

• 1 clove garlic

• 1 thumb size piece ginger

• 3 medium potatoes, peeled

 

*leveled with a straight edge knife

 

 

Method:

Prep:

1. Remove the stalks and seeds from the capsicums and wash them. Cut them into 2 to 3 cms pieces.

2. Cut the potatoes in half, then each half into 8 quarters, wash these as well to get rid of any extra starch and to prevent them from going black and set aside.
    

Cooking:

1. Thinly slice the onion and sauté in a little bit of olive oil until the onion is almost caramelised.

2. Finely chop the ginger and garlic, and add to the onions and sauté for a minute.

3. Add all the spices and salt to the onion mixture and heat through until aromatic

4. Add the prepped vegetables to the base and stir until all the vegetables are coated in the mixture.

5. Cook until the vegetables are cooked through, stirring the dish every few minutes to prevent it sticking to the bottom of the pot. You will know when the vegetables are cooked if you can cut them in half easily with a spoon.

6. Serve hot with flat bread.

 

 

ENJOY!~