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Before you jump to Spicy potato capsicum curry chatpati aloo shimla mirch sabzi recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

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Fish is possibly the heartiest food you can ingest. You probably already know this because you’ve in all probability been told to see to it that you consume fish at least twice a week. This is particularly true for individuals whose hearts are unhealthy. Fish is loaded with Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try including fish in a couple of meals each week.

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We hope you got insight from reading it, now let’s go back to spicy potato capsicum curry chatpati aloo shimla mirch sabzi recipe. To make spicy potato capsicum curry chatpati aloo shimla mirch sabzi you need 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Spicy potato capsicum curry chatpati aloo shimla mirch sabzi:

1. Prepare 2 chopped onion
2. Use 1 chopped tomato
3. Take 1 chopped capsicum
4. Use 2 chopped potato
5. Take 5-6 Garlic cloves finely chopped
6. You need 3 tsp oil
7. Get 1 tsp Jeera(cumin) seeds
8. You need 1/4 tsp hing(asafoetida)
9. Use 1/4 tsp haldi(turmeric powder)
10. Get 1 tsp chilli powder
11. You need 1 tsp dhaniya(coriander powder)
12. Prepare 1 tsp dry mango powder(amchur)
13. Take 1/2 tsp garam masala
14. Provide to taste Salt
15. Prepare 1/2 cup water

Steps to make Spicy potato capsicum curry chatpati aloo shimla mirch sabzi:

1. Take a pan add 03 tsp oil and 01 tsp jeera and let it crackle
2. Add 1/4 tsp hing and 5-6 chopped garlic and saute well for 1 min
3. Add 02 chopped onion and saute well
4. Add 01 chopped tomato and fry for 1-2 min
5. Add 02 chopped potato, 01 chopped capsicum and mix well
6. Ads spices which are 1/4 tsp haldi, 01 tsp chilli powder, 01 tsp coriander powder
7. Add salt to taste.along with that half cup water and cover on medium flame for 7-8 min
8. Open and add 1/2 tsp garam masala and 1 tsp amchur powder. mix everything well.
9. Sabzi/curry is ready

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