Aaloo Capsicum / Aaloo Shimla Mirch Subzi

Aaloo shimla mirch sabzi is very easy to prepare. This will go well with chapathi/roti/parata. This is an easy side dish which can be prepared on a busy weekday.

Ingredients:-

Aaloo / Potato boiled and peeled - 3
Capsicum / Shimla mirch - 3
Tomato - 2

Cumin seeds/ Jeera - 1 tsp
Oil - As required

Turmeric powder - 1tsp
Chilli Powder - 1 and 1/2 tsp
Coriander powder - 1 tsp
Salt - As required

Boil aaloo in a pressure cooker and once it is done peel it and cut it as shown in the picture.
Clean and cut the capsicum and tomato and keep it aside.

Heat a kadai and pour oil into it. Add cumin seeds, once it splutter add the capsicum and saute for 2 minutes. Now add the aaloo and saute again for a minute.

Now add tomatoes, salt, turmeric, chilli and coriander powder and saute well.

Cover the kadai and cook for five more minutes. Stir in between. Once the capsicum is done switch off the flame and serve hot with chapati or parata.

Tasty Palak paneer recipe - Cottage cheese in Spinach gravy

Palak paneer is one of the healthy food you can prepare at home. This is very easy and it will not take much time to prepare.

To prepare homemade fresh paneer refer the post "Home made fresh Paneer - Indian cottage cheese"

Ingredients :-

Palak - 1 bunch
Jeera - 1 tsp
Turmeric powder - 1 tsp
salt - as required
Green chilli - 2
Onion - 1
Tomato -1
ginger - 1 small piece


Preparation :-

Remove stems and clean the palak leaves with lots of water and keep it aside. The palak should be cleaned thoroughly as there are chances of dirt and mud get stuck on the leaves.

Heat a kadai with little ghee/oil in it. Add jeera and let it splutter for a minute. Add the cleaned palak leaves and cover the kadai. Stir it in between and after 3-4 minutes you can see all the palak turned to dark green color and the volume gets reduced. Switch off the flame.

Now let this cool for sometime then grind it with green chillies.

Now grind tomato, ginger, onion together and keep it aside. Heat oil in a kadai and add the onion-tomato paste and saute well for 5 minutes. Once the oil gets separated add the ground palak leaves to this and saute well till oil separates. Cook for 5 minutes and check that the raw smell/taste of the palak is not there.

Add some water and cover it and cook well. Add palak cubes to this mix and cook for some more time. Once done switch off the flame and serve hot with roti/chapathi.

Tips:-
To make this gravy rich just add some milk cream once cooked.
Palak can be fried before putting into gravy.