Aloo-Shimla Mirch Curry (Potato and Green Bell pepper curry)

Ah! The blessing of being born an Indian. I can enjoy lip smacking curries (among other insanely delicious goodies), with different combination of vegetables as and when I please! Potato-bell pepper curry is my fave! Its something about the combo, tastes simply amazing.
The trick is to cook the potato really well until it is almost mushy, then add the peppers and cook some more! The starch from the potato blends in with the peppery taste of the bell pepper. This is not a watery gravy dish. The starch of the potato makes for a thick gooey gravy.

Here goes—

Ingredients:

2 medium potatoes, diced into 1” cube

1 large green bell pepper (capsicum), diced into 1” cubes

1 medium onion, diced roughly

2-3 garlic cloves, sliced or minced

2 tsp Garam masala powder (a blend of clove, peppercorn, cumin seeds, coriander seeds, cardamom, and cinnamon). Readily available in most stores, even American grocery stores in the ethnic aisle.

1 tsp turmeric powder

½-1 tsp Chilli powder

Cilantro for garnishing, 1 bunch roughly chopped

1 tbsp oil

Tempering ingredients- 1 tsp each of cumin seeds, aniseed/fennel seeds (saunf)

Water, 3-5 tbsp

Salt, as needed

Heat the oil in a pot over medium heat. Once hot, add the tempering ingredients. It will start to splutter and turn brown immediately. Add the onion and garlic now. Let it sweat for 3 min or so. Add the turmeric powder, chilli powder and the Garam masala powder. Let it cook for about 5 min or so.

I find that if you cook the masala powder in the oil (either directly or along with onion or garlic), it releases its aroma and taste and does not taste raw.

Now add the potatoes. I don’t usually peel my potatoes. DON’T ADD SALT YET. Potatoes have a hard time cooking quickly once you add salt. Add 3 tbsp water until the potatoes are partially submerged. Mix well, cover the pot and let it cook for about 10min.

Potatoes must be at least halfway cooked. Add the peppers now. Mix, add salt and cook for another 10-12min over covered medium heat. Add some water if it looks too dry at this point.

You must start to smell the delicious aroma now, if you already haven’t. Too bad if you have not. You messed up! I kid.

Now, mix well with a wooden spoon preferably. . The potato must start to fall apart upon mixing. It is now ready! Bon Appetit!

Variation:
Feel free to use different types of potatoes. I used Yukon here. But red potatoes should be just as good. Also, use a different colored pepper like red peppers int he picture below.
And experiment with your veggies. Throw in cauliflower instead of potatoes or peppers. Voila, a different delicious curry.