Wednesday, September 9, 2015

Rajasthani Aaloo Shimla

A Rajasthani Thali is incomplete without a potato dish. The Shimla Aaloo is a very simple variation where they just add a bit of capsicum to the dish. The ghee enhances the taste of this dish and the chick pea flour kind of binds the potatoes and capsicum.

The Shimla Aaloo is a part of the Jodhpuri meal that I prepared and this could be added to the daily menu as it is a simple quick and delicious dish.

Rajasthani Shimla Aaloo
Serves :2


4 boiled potatoes, peeled and cubed
2 green capsicums, diced
1 tbsp ghee
1/2 tsp cumin seeds
1/4 tsp fennel seeds
Pinch asafoetida
1/2 tsp red chilly powder
1/8 tsp turmeric powder
1/2 tsp dry mango powder
1 tsp chick pea flour
Salt to taste

Heat the ghee.
Add cumin seeds and fennel seeds, let crackle.
Add asafoetida.
Add the diced capsicum.
Saute for 3-4 minutes.
Add potatoes.
Add all spices and the chick pea flour.
Mix well.
Simmer and let cook for 3-5 minutes.

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  1. Fennel seeds must have given unique taste.

  2. Addition of chickpea flour to aloo subzi is new to me. Aloo shimla looks yummy.

  3. I add chickpea flour to aloo too , but leave out the saunf... this is a new twist...

  4. I personally like fennel seeds in aaloo subzi. Looks crisp and hot

  5. Interesting way to cook this aloo..guess all are fond of aloo and its mandatory in all thalis!

  6. Look delicious..Never used fennel in aloo.. Sounds interesting.

  7. Very different way of preparing shimla aloo, will try this version next time I make this combo.

  8. Mmm what a delicious way of making aloo. Love it

  9. Another delicious Aloo subzi!! my hubby makes yumm aloo-capsicum subzi, should ask him to make this way next time!!!