Recipe: Shimla Mirch Aloo

Crunchy green bell peppers or capsicums and perfectly cooked potatoes coated in a simple curry sauce

Sanjeev Kapoor Khazana

1. Heat oil in a wok, add cumin seeds and let them change colour. chop green chillies and add them into the pan.

2. Add finely chopped onions and mix well. cook till translucent. add ginger-garlic paste and sauté for 1-2 minutes.

3. Add finely chopped tomatoes and mix well. add salt, mix and cook till the tomatoes turn pulpy.

4. Cut potatoes in 1 inch cubes and set aside.

5. In the tomatoes mixture, add turmeric powder, red chilli powder, coriander powder, cumin powder and sauté for 1-2 minutes or till the oil separates.

6. Add the cubed potatoes and mix well. adjust salt and toss.

7. Add ¾ cup water and mix well. let the mixture come to a boil. reduce the heat, cover and cook till the potatoes are ¾ cooked.

8. Add capsicums cut into 1 inch dices and mix well. cook for 4-5 minutes. add tata sampann kitchen king masala and mix well.

9. Meanwhile, coarsely crush peanuts in a mortar pestle and add ¾ into the pan.

10. Add chopped coriander leaves and squeeze lemon and mix well. take the pan off the heat.

11. Transfer the prepared sabzi into a serving bowl, garnish with remaining peanuts and coriander sprigs. serve hot.