Main meal

Shimla aloo

Name: Shimla aloo
Total time: 25 min
Yield: 3
Cuisine: Indian
Ingredients: 2 piece capsicum; 2 piece potato; 1 tsp cumin seeds; 0.5 tsp ajwain; 0.5 tsp turmeric; 1 tsp coriander powder; 0.5 tsp red chilli powder; 0.5 tsp dried mango powder; 1 tsp salt; 2 tbsp oil

A dry potato and capsicum toss with ajwain, amchur and coriander. No onion and no gravy, unlike the saucier capsicum potato.

25 min

0 of 4 steps done

3 servings

Heat: Medium

Approximate nutrition

A rough guide per original serving, not a lab test.

Energy160 per serving
Protein3g per serving
Carbs24g per serving
Fibre4g per serving

Ingredients

Method

1.Peel and cube the potatoes. Cut the capsicum into similar squares and keep it aside.
2.Heat oil, add cumin and ajwain, then the potato, turmeric and salt. Cover and cook until the potato is nearly done, stirring a few times.
3.Uncover, turn the flame up and add capsicum, coriander powder and chilli powder.
4.Toss for 3 to 4 minutes until the capsicum softens but still has bite. Finish with amchur.

Shimla aloo

Approximate nutrition

Ingredients

Method

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