Aloo Shimla Mirch Recipe आलू शिमला मिर्च की सब्जी

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Aloo Shimla Mirch Recipe आलू शिमला मिर्च की सब्जी

An easy to make potato-capsicum stir-fried dish is a dry vegetable recipe that has no liquids.

The aloo capsicum recipe is a simple, easy and tasty recipe.

This capsicum and potato sabzi is prepared with fewer ingredients and takes no time to get cooked.

You can make it using potatoes with green capsicum/yellow/red capsicums or better still all of them as well and serve piping hot with poori, paranthas, chapatti, naan or rice as a side dish.

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Aloo Shimla Mirch Recipe

This Capsicum and potato sabzi is prepared with fewer ingredients and takes no time to get cooked.

You can make it using potatoes with green capsicum, yellow, or red capsicums or better still all of them as well and serve piping hot with paranthas, chapatti, naan or rice as a side dish.

Course Main Course, Side Dish
Cuisine Indian, Mexican

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 4

Author Ranjeeta Nath Ghai

Ingredients

• 2 medium potatoes
• 4 large capsicums
• 1 tsp red chilli powder
• ½ tsp Haldi/turmeric
• 2-3 tsp besan/gram flour (for variation)
• 1 tsp coriander powder
• 1 tsp jeera/cumin
• 1 medium tomato (for variation)
• 1 tsp olive oil extra virgin
• 1 tsp salt (or as per taste)
• 1 pinch asafetida/hing

Instructions

1. Wash and rinse the capsicums and potatoes well. Peel the potatoes and chop each potato into 8 chunks.
2. Remove the seeds from the capsicum and remove the stalk as well. Chop the capsicum into big chunks.
3. Heat some oil in a pan and splutter cumin seeds first. Then add asafetida/hing.
4. Add the potatoes to the wok and stir well till they start turning reddish in the corner. 
5. Add capsicum to it and sauté it too till you get the appetizing aroma of capsicum.
6. Add salt, turmeric powder, red chili powder, and coriander powder. Mix everything really well. Sauté with the spices for a while.
7. Cover and let it cook through for 5 minutes on low flame.
8. Stir the potato- capsicum sabji and cover again and let them cook for 2 to 3 more minutes.
9. Capsicum Aloo Sabzi is ready, turn off the flame. Transfer the sabzi to a serving bowl or tray and garnish with some coriander sprigs.
10. Serve the delectable Aloo Shimla Mirch Sabzi with steaming hot paranthas, naan or chapatti, and relish eating.

Variations That You Can Try For Potato Capsicum Recipe

• When the potatoes get tender, add chopped tomatoes and mix well.

• Add gram-flour/besan in the last 5 mins of the cooking procedure. Adding gram-flour/besan lends a very crispy flavour to the potato- capsicum sabji

Recipe Notes

• You can cut the capsicum square or lengthwise. But remember that both should be cut the same way. That is if the potato is cut into a square then even capsicum should be square. If the potato is cut in vertical then even capsicum should be vertical.

• Use a non-stick pan and consume less oil thus making your food rich in fibre and virtually fat-free.

• If you use a normal wok then you can add 2 tsp of oil rather than 1 tsp.

• If you accidentally pour extra oil then add gram-flour/besan in the last 5 mins of the cooking procedure. Adding gram-flour/besan lends a very crispy flavour to the potato- capsicum sabji and will also soak up the excess oil thus balancing your meal

Quick Overview

Recipe Name: Aloo Shimla Mirch Recipe

Author: Ranjeeta Nath Ghai

Description: Aloo capsicum recipe with step by step photos. The aloo capsicum recipe is a simple, easy and tasty recipe.

Preperation time: 15

Cook Time: 15

Total Time: 30

Type: "Main Course", "Side Dish"

Recipe Yield: 4-6

Recipe Ingredients: 2 medium potatoes, 4 large capsicums, 1 tsp red chilli powder, ½ tsp haldi/turmeric, 2-3 tsp besan/gram flour (for variation), 1 tsp coriander powder, 1 tsp jeera/cumin, 1 medium tomato (for variation), 1 tsp olive oil extra virgin, 1 tsp salt (or as per taste), 1 pinch asafetida/hing

Recipe Instructions: Wash and rinse the capsicums and potatoes well. Peel the potatoes and chop each potato into 8 chunks. Remove the seeds from the capsicum and remove the stalk as well. Chop the capsicum into big chunks. Heat some oil in a pan and splutter cumin seeds first. Then add asafetida/hing. Add the potatoes to the wok and stir well till they start turning reddish in the corner. Add capsicum to it and sauté it too till you get the appetizing aroma of capsicum. Add salt, turmeric powder, red chili powder, and coriander powder. Mix everything really well. Sauté with the spices for a while. Cover and let it cook through for 5 minutes on low flame. Stir the potato- capsicum sabji and cover again and let them cook for 2 to 3 more minutes. Capsicum Aloo Sabzi is ready, turn off the flame. Transfer the sabzi to a serving bowl or tray and garnish with some coriander sprigs. Serve the delectable Aloo Shimla Mirch Sabzi with steaming hot paranthas, naan or chapatti, and relish eating.

Recipe Cuisine: Indian

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