18 February, 2016
Matar Aloo And Shimla Mirch ki Subzi/ Peas Potato and Capsicum Subzi
Date – 27.1.2016
Another type of north indian sabzi matar aloo and shimla mirch ki sabzi which you can have with chapati or rice.
Preparation time – 15 mins
Making time – 30 mins
Recipe type – main
Cuisine – north indian
Serve – 2-3
1 cup = 220 ml
Matar/peas – ¾ cup
Capsicum/shimla mirch- 1 medium (cut into square)
Potato/aloo – 1 big (peeled and cut into cubes)
Onion – 2 medium (finely chopped)
Ginger-garlic – 1 tsp (grated or paste)
Tomato – 1 medium (finely chopped)
Red chilly powder – 1 tsp
Kashmiri red chilli powder – 1/2 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ½ to 1 tsp
Cumin – ½ tsp
Kasuri methi – 1 tsp
Oil – 2-3 tbsp
Water – 1 cup or some more
Butter – ½ tsp
Salt – as per taste
Coriander leaves for garnishing
Peel potato and cut into cubes.
Take capsicum remove inter part and cut into square shape. Keep aside.
Heat butter saute capsicum for 2 mins over medium-high flame. Take it out and keep aside.
Heat 1 tbsp of oil add potato, saute for 2-3 mins or till potato starts turning light brown from its edges.
Take it out and keep aside. (you can fry capsicum and potato together too)
Add some more oil and add cumin seeds, allow it to crackle.
Add finely chopped onion, fry till onion turn translucent.
Add ginger-garlic, fry till raw smell goes off.
Add tomato, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder. Saute for a
Add matar, potato and salt, stir and saute them with masala for a minute.
Add water and cover with the lid, cook over low flame till potato get cooked ¾ .
When potato get cook ¾ add capsicum and kasuri methi, and cook till veggies get cooked. (by using lid)
Add chopped coriander leaves and serve with chapati or rice.
Do not add capsicum along with potato and matar because it takes less time to cook.
Adding kashmiri red chilly powder is optional I have added for color.
I made this subji semi gravy but if u want more gravy add some more water.
Take 2 medium onions and one medium tomato
Chop them finely
Melt butter in a pan
Saute capsicum for 2 min over medium flame
Heat oil in kadai
Saute for 2-3 min or till potato starts turning light brown from it’s edges
Heat oil add cumin, let crackle
Add finely chopped onion
Saute till translucent, add ginger – garlic, saute till raw smell goes off
Add chopped tomato, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder
Saute for a minute
Potato, matar and salt, saute for a minute
Add water, bring it to boil
Cover with the lid and cook till potato cooked 3/4
add capsicum and kasuri methi, cook for some more time till veggies get cooked by using lid
Garnish with the coriander leaves and switch off the flame