Home / veg side dish / Matar Aloo And Shimla Mirch ki Subzi/ Peas Potato and Capsicum Subzi
18 February, 2016

Matar Aloo And Shimla Mirch ki Subzi/ Peas Potato and Capsicum Subzi

Posted in : veg side dish on by : nrdubey Tags: , , , ,

Date – 27.1.2016

About Recipe

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

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Ingredients

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

 

Method

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

minute.

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.

 

Tip

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.

 

In Short

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Take 2 medium onions and one medium tomato

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Chop them finely

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Melt butter in a pan

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Saute capsicum for 2 min over medium flame

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Keep aside

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Heat oil in kadai

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Place potato

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Saute for 2-3 min or till potato starts turning light brown from it’s edges

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Keep aside

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Heat oil add cumin, let crackle

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Add finely chopped onion

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Saute till translucent, add ginger – garlic, saute till raw smell goes off

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Add chopped tomato, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder

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Saute for a minute

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Potato, matar and salt, saute for a minute

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Add water, bring it to boil

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Cover with the lid and cook till potato cooked 3/4

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add capsicum and kasuri methi, cook for some more time till veggies get cooked by using lid

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Garnish with the coriander leaves and switch off the flame

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Serve

 

 

 

 

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