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.

Rajasthani Aaloo Shimla

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