Sindhi-style Aloo Shimla Mirch Curry

Ingredients

In Sindhi cuisine, Aloo Shimla Mirch Curry is typically prepared with a unique blend of spices that differ from the traditional Indian version. The Sindhi adaptation often includes the use of amchur (dried mango powder) to add a tangy flavor to the curry. Additionally, Sindhi cuisine tends to use less heat in their dishes compared to other regional Indian cuisines, resulting in a milder spice level. We alse have the original recipe for Aloo shimla mirch, so you can check it out.

• 3 medium potatoes, peeled and cubed (450g) 3 medium potatoes, peeled and cubed (450g)
• 2 medium bell peppers (Shimla Mirch), thinly sliced (300g) 2 medium bell peppers (Shimla Mirch), thinly sliced (300g)
• 2 tablespoons oil (30ml) 2 tablespoons oil (30ml)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder) 1 teaspoon amchur (dried mango powder)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 5g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
6. 6.
   Add cubed potatoes and sliced bell peppers. Stir to coat the vegetables with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 15-20 minutes, or until the potatoes are tender.
8. 8.
   Sprinkle garam masala and amchur over the curry. Mix gently.
9. 9.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are evenly cubed to ensure even cooking.
• Bell peppers — Choose firm and vibrant bell peppers for the best texture and flavor.
• Amchur (dried mango powder) — Adjust the amount of amchur according to your taste preference for tanginess.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Add a squeeze of lemon juice before serving for an extra tangy kick.
• You can add other vegetables like peas or carrots to enhance the nutritional value and add more color to the dish.
• If you prefer a smoother gravy, you can blend the tomato puree before adding it to the curry.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Sindhi-style Aloo Shimla Mirch Curry hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Aloo Shimla Mirch Curry in a vibrant serving dish to showcase the beautiful colors of the potatoes and bell peppers. Sprinkle some additional chopped cilantro on top for an appealing garnish.