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

Ingredients

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

Method
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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9 comments:

  1. Fennel seeds must have given unique taste.

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

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

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

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

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

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

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

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

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