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.
Heat some oil in a pan and splutter cumin seeds first. Then add asafetida/hing.
Add salt, turmeric powder, red chilli powder and coriander powder. Mix everything really well. Sauté with the spices for a while.
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.