Spicy Ajwaini Aaloo n Shimla Mirch (potato n capsicum) cooked with Ajwain, onions, ginger, cinnamon, turmeric & salt n red chili pepper.
Dal Makhani served piping hot with a dash of unsalted butter on the top.
Serve with either boiled rice or desi ghee chupdi roti made fresh. Raw white onion and mango pickle is a pre requisite.
Goes great with porters; Try the KBC porter – perfect on the extra hops & bitter flavor.
Thought of the day – Slightly shallow fry the potatoes before adding to the Shimla mirch for a real increase in flavor of the final prepared dish.
As always – Love is the most important ingredient.
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