Print
Aloo Shimla Mirch Recipe

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/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.
    aloo capsicum
  6. Add salt, turmeric powder, red chilli 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.

    Aloo Capsicum Recipe
  10. Serve the delectable Aloo Shimla Mirch Sabzi with steaming hot paranthas, naan or chapatti and relish eating.