Spice Up Your Lunch with Harshita Choudhary's Potato Capsicum Recipe

Are you looking for delicious and easy recipes that kids and adults will enjoy? Harshita Choudhary's special spicy potato capsicum is the perfect choice! With simple ingredients and minimal effort, you can create great-tasting treats for lunch boxes.

Ingredients

• 3 Potatoes (Aloo)
• 2 Tomatoes (Tamatar)
• 2 Onions (Pyaz)
• 2 Capsicums (Shimla Mirch)
• 1 tbsp Ginger Garlic Paste (Adhrak Lahsun ka paste)
• 1 tsp Cumin Seeds (Jeera)
• 1/4 tsp Asafoetida (Hing)
• 1.5 tsp Coriander Powder (Dhaniya powder)
• 1.5 tsp Red Chilli Powder (Lal mirch powder)
• 1/2 tsp Turmeric (Haldi)
• Salt to taste
• 1 tsp Chaat Masala
• 1 tsp Garam Masala
• Fresh Coriander Leaves
• Slits of Green Chilli

Instructions:

• Begin by heating some oil in a pan. Once heated, add the asafoetida, cumin seeds, and two finely chopped onions, followed by ginger garlic paste.
• Cut the potatoes into little pieces and place them in the pan. Stir well and simmer for a few minutes, until they begin to soften.
• Add coriander powder, red chili powder, turmeric, and salt. Mix everything together. Then, add the chopped tomatoes and cover the pan to cook well.
• While the potatoes are cooking, you can knead your flour into roti or paratha.
• When the potatoes are about 90% cooked, add the chopped capsicum. Cook for just 2 minutes to crisp.
• Add chaat masala, garam masala, dried fenugreek leaves, and fresh coriander leaves for extra flavor. Stir it well.

Serve and enjoy!

This hot and spicy Aloo Shimla recipe is ready to serve! You can enjoy it immediately or put it in your lunchbox for later. If you make this potato capsicum dish once, you will definitely try it again.

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