Besan wali Shimla mirch Aloo | Capsicum Aloo sabzi | Capsicum Aloo stir fry | Capsicum Aloo Besan sabzi | Zunka Shimla mirch | Capsicum Potato stir fry with step by step instructions 

Besan wali Shimla mirch Aloo | Capsicum Potato stir fry sabzi is a dry sabzi from Maharashtrian Cuisine. It is known as Zunka Shimla Mirch or besan wali shimla mirch ki sabzi.

Besan wali Shimla mirch Aloo sabzi is a wonderful combination of capsicum with roasted besan/gram flour and few basic spices. This sabzi is quick and fuss free. its a great tiffin box/lunch box option. it can be served with roti, paratha or poori.

Besan wali Shimla mirch Aloo, a quick recipe for busy mornings:

There are some days when i want to cook really simple dish without any fuss, for tiffin. Today’s recipe is one of that types.

Step by step instructions and pictorial presentation to make Besan wali Shimla mirch Aloo | Capsicum Potato stir fry

Dry roast gram flour/besan in a non stick pan with 1/4 tsp asafoetida on a low flame stirring continuously.

When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.

Heat oil in another non stick pan. Add cumin seeds. Once it splutters add chopped onions and potato. Saute it on slow flame first and then cover and cook for few minutes till potato softens.

Now add chopped capsicum, salt, turmeric powder and red chilli powder. Cook on a low flame. If required add few drops of water.

Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.

Next add sugar and lemon juice, mix nicely and cover again. Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.

The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.

Happy cooking

Regards ❤️

Lata

Besan wali Shimla mirch Aloo

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Besan wali Shimla mirch - Aloo Sabji is a dry sabzi from Maharashtrian Cuisine. It is a good tiffin box option as it takes few minutes to prepare it

Author: Lata Lala

Recipe type: Side dish, Lunch/Tiffin box

Cuisine: Indian

Serves: 4

Ingredients

• 2 big capsicum cut into 1 inch cubes
• 1 small potato cut into thin cubes
• 1 medium sized onion, chopped
• 4 tbsp gram flour(besan)
• 3 tbsp oil
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chilly powder
• ½ tsp turmeric powder
• 1 tsp sugar(optional)
• 1 tsp lemon juice
• salt to taste

Instructions

1. Dry roast gram flour/besan in a non stick pan with ¼ tsp asafoetida on a low flame stirring continuously.
2. When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.
3. Heat oil in another non stick pan.
4. Add cumin seeds.
5. Once it splutters add chopped onions and potato.
6. Saute it on slow flame first and then cover and cook for few minutes till potato softens.
7. Now add chopped capsicum, salt, turmeric powder and red chilli powder.
8. Cook on a low flame. If required add few drops of water.
9. Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.
10. Next add sugar and lemon juice, mix nicely and cover again.
11. Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.
12. The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.

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