Aloo Shimla Mirch (Potato and Bell Pepper Curry)

IndianVegetarianMain Course

Aloo Shimla Mirch (Potato and Bell Pepper Curry)

Name: Aloo Shimla Mirch (Potato and Bell Pepper Curry)
Yield: 1 bowl of curry with 1 paratha (about 16 oz)
Ingredients: 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch (3 cm) cubes; 2 green bell peppers, cut into 1-inch (3 cm) pieces; 1 medium yellow onion, finely chopped; 2 medium tomatoes, finely chopped; 3 scallions, cut into 1 1/2-inch (4 cm) lengths; 4 cloves garlic, minced; 1-inch (3 cm) piece fresh ginger, grated; 1 serrano chile, slit lengthwise; 3 tbsp neutral oil; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 1/2 tsp Kashmiri chili powder, or sweet paprika; 2 tsp ground coriander; 1 tsp garam masala; 1 1/4 tsp kosher salt, divided; 1/4 cup (60 ml) water; 1 handful fresh cilantro, chopped; 4 frozen flaky parathas; 1 cup (240 ml) plain whole-milk yogurt; 4 tbsp Indian mixed pickle (achar), optional

A dry, tomato-spiced curry of tender potatoes, green bell peppers and scallions, finished with cilantro. Served with flaky paratha, yogurt and a spoonful of pickle.

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