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Aloo shimla mirch in a bowl with spoon.

Aloo Shimla Mirch (Potato and Capsicum Curry)

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).
Course Brunch/Dinner
Cuisine Indian
Keyword aloo shimla mirch, Indian vegetarian recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 207kcal


  • A small wok or karahi
  • A large spoon


  • 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



  • 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.


  • 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. 


  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!


Calories: 207kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 605mg | Potassium: 891mg | Fiber: 6g | Sugar: 6g | Vitamin A: 854IU | Vitamin C: 127mg | Calcium: 48mg | Iron: 2mg