METHOD:
Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.
Chop the onions very finely. In a pan add oil and the cumin seeds and add in the ginger garlic paste. When the raw smell goes off add in the chopped onions. When they turn translucent add the tomato puree.
Throw in the red chilli powder, coriander powder , cumin seed powder, slat and garam masala. Keep in a low flame and saute well till the oil separates.
Add the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.
Cut the capsicums lengthwise. Add it to the potato gravy. Mix well and let it boil for a minute and switch off the flame. Let the capsicum be crunchy.
Flavourful aloo simla mirch is ready t serve. I didn’t add kasoori methi or coriander leaves in the last for garnishing as i want to enjoy the flavour of capsicum fully.
Note:
You can add 1-2 tblsp of cream to bring richness to the gravy. Do not cook the capsicum, let this be crunchy.
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