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    You are here: Home » Vegetable

    Published: Sep 12, 2021 · Modified: Apr 21, 2022 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Aloo Shimla Mirch Recipe (Potato Capsicum Curry)

    36 shares
    Jump to Recipe
    Aloo shimla mirch curry in a plate.

    This easy aloo shimla mirch recipe is a healthy mix of potatoes and capsicum or green bell peppers with onions, tomatoes and a few common spices. It is a dry vegan curry that comes together in 30 minutes and is absolutely delicious with some piping hot roti (Indian flatbread).

    If you like the idea of pairing green peppers with potatoes, do check out my bharwa shimla mirch - whole green peppers stuffed with a spicy potato filling. They make for a tasty snack or brunch!

    Aloo shimla mirch sabzi in a plate with a spoon.

    This simple aloo shimla mirch sabzi or curried potatoes and capsicum is Indian vegetarian food at its best. Green peppers (choose smooth, plump peppers) and potatoes are cut into strips and cooked with lots of onions and tomatoes in a wok or karahi. Plus spices like coriander, turmeric, red chilli, and a dash of garam masala lend it some awesome flavor.

    This delicious 'dry curry' or sabzi is served with whole wheat rotis or chapatis and maybe a pickle or salad on the side as a complete meal. If you dig fresh and wholesome desi Indian food, it doesn't get better this!

    Another dry sabzi featuring potatoes is this aloo sabzi, a dry vegan curry served with roti (Indian bread).

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍽 Equipment
    • 💭 Top tips
    • 🥗 Sides dishes
    • 📖 Variations
    • More vegan curries
    • 📖 Recipe

    🥘 Ingredients

    Ingredients for aloo shimla mirch recipe.

    Note: exact amounts are mentioned in the recipe card a little further down in the post.

    • Green capsicum or bell peppers - the small, Indian variety of green peppers usually found in Indian groceries are preferred. These have a slightly sharper, more 'raw' taste than their bigger North American cousins. However, if you can't find these, the regular ones available in any supermarket will work quite well.
    • Potatoes -small Yukon Gold potatoes work well although russet potatoes can also be used.
    • Red onions
    • Tomatoes - red, ripe ones
    • Cooking oil and salt, to taste
    • Cumin seeds or zeera
    • Ground spices - coriander, red chilli, turmeric, and garam masala

    🔪 Instructions

    • Peel the potatoes and cut them into long thin strips.
    • Slice the green bell peppers into long thin strips.
    • Thinly slice the onions and chop the tomatoes.
    • Heat the cooking oil in a wok and add the cumin seeds.
    • When the cumin splutters after a few seconds, add the onions and fry until they just start caramelizing (5 minutes).
    • Add the tomatoes, sea salt and all the ground spices. Stir until the tomatoes break down and soften (5 minutes).
    • Add the potatoes and 2 tablespoons water. Cover with a lid and cook on medium heat for 5 minutes.
    • Add the bell peppers, switch to high heat and stir the mixture for 2 minutes with the help of a spoon.
    • Reduce the heat again, add a splash of water if required (not too much), and cover the wok again. Let the sabzi simmer for 5 minutes more or until the potatoes and peppers are cooked through. Aloo shimla mirch is ready to be served.

    🍽 Equipment

    • A small wok or a karahi with a lid
    • A large spoon to stir the curry
    Potato and capsicum curry in two small plates - one with a spoon, the other with some roti.

    💭 Top tips

    • I chose to cut the vegetables into long strips, but you can cut them any way you want to really. Just make sure the pieces are small and evenly chopped so they cook easily and quickly.
    • Don't over-brown the onions; instead, add the tomatoes just at the point when the onions start changing color.
    • Don't be tempted to add too much water or overcook the vegetables. Vegetables in Indian cooking are never under-cooked but mushy and watery sabzi is also no fun. It will definitely lose some of its punch if it turns soggy.
    • Once the aloo capsicum curry is ready, squeeze a wedge or two of lemon and sprinkle chopped cilantro leaves and red chilli flakes on top of the sabzi if you so wish. Though not strictly necessary, this will add an extra kick to the sabzi!

    🥗 Sides dishes

    • Serve this potato capsicum curry with whole wheat roti or whole wheat naan and a fresh salad.
    • You can also add a couple of side dishes to make it tastier and more interesting. It goes well with lentil recipes like dal fry (arhar or toor dal), or chana dal, or dry moong dal. And if you are making a dal, go whole hog and make some cumin rice as well! Then go ahead and enjoy your complete Indian meal!

    📖 Variations

    • Make this recipe with a mixed variety of peppers if you want to! Aloo shimla mirch is traditionally made with small green peppers, but there's no rule saying it can't be made with red, orange or yellow peppers. That being said, do note that it will taste slightly different because these peppers are milder and sweeter than the green ones.
    • Use less red chilli to make it kid-friendly.

    More vegan curries

    • Aloo palak - Fresh baby spinach and tender potatoes come together along with onions, tomatoes, ginger, garlic, and a few spices to make this potato and spinach curry.
    • Mixed vegetable sabzi - A medley of veggies in a simple spice mix.
    • Bagara baingan - An eggplant curry with tamarind, peanuts, sesame and coconut.

    📖 Recipe

    Aloo shimla mirch in a bowl with spoon.

    Aloo Shimla Mirch (Potato and Capsicum Curry)

    Saima Zaidi
    This easy aloo Shimla mirch recipe is a healthy mix of potatoes and capsicum or green bell peppers with onions, tomatoes and a few common spices. It is a dry vegan curry that comes together in 20 minutes and is absolutely delicious with some piping hot roti (Indian flatbread).
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Brunch/Dinner
    Cuisine Indian
    Servings 4
    Calories 207 kcal

    Equipment

    • A small wok or karahi
    • A large spoon

    Ingredients
      

    • 3 Yukon Gold potatoes small
    • 4 small green Indian capsicum or 2 large green bell peppers
    • 1 red onion small
    • 1 tomato medium
    • 2 tablespoon cooking oil
    • 1 tsp cumin seeds
    • 1 tsp sea salt
    • ½ tablespoon coriander powder
    • 1 tsp red chilli powder
    • ½ tsp turmeric powder
    • ¼ tsp garam masala powder

    Instructions
     

    Preparation

    • Peel the potatoes and cut them into long thin strips.
    • Slice the green peppers into long thin strips.
    • Slice the onions finely and chop the tomatoes.

    Cooking

    • Heat the cooking oil in a wok and add the cumin seeds.
    • When the cumin splutters after a few seconds, add the onions and fry until they start caramelizing (5 minutes).
    • Add the tomatoes, sea salt, and all the ground spices. Stir until the tomatoes break down and soften (5 minutes).
    • Add the potatoes and 2 tablespoons of water. Cover with a lid and cook on medium heat (5 minutes).
    • Add the bell peppers, switch to high heat and stir the mixture with the help of a spoon (2 minutes).
    • Reduce the heat again, add a splash of water if required (not too much), and cover the wok again. Let the sabzi simmer for 5 minutes or until the potatoes and peppers are cooked through but not mushy. 

    Notes

    1. Indian capsicum can be found in Indian grocery stores, but if that is not an option, the regular green peppers available in supermarkets work quite well. 
    2. It is not essential to cut the potatoes and bell peppers into strips, but do cut them into small pieces for quick and even cooking.
    3. Don't over-brown the onions; instead, add the tomatoes just at the point when the onions start changing color.
    4. Don't be tempted to add too much water or overcook the vegetables. Vegetables in Indian cooking are never under-cooked but mushy and watery sabzi is also no fun. 
    5. Squeeze a wedge or two of lemon and sprinkle chopped cilantro leaves and red chilli flakes on top of the sabzi if you want. Though not strictly necessary, this will add an extra kick to the sabzi!

    Nutrition

    Calories: 207kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 605mgPotassium: 891mgFiber: 6gSugar: 6gVitamin A: 854IUVitamin C: 127mgCalcium: 48mgIron: 2mg
    Keyword aloo shimla mirch, Indian vegetarian recipes
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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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