Aloo Shimla Mirch Sabzi, or Aloo Capsicum, is a delicious Indian curry made with sauteed potatoes, green peppers and basic Indian spices. It is a no onion and garlic recipe.
Naturally vegan and gluten-free. Best served as a quick weeknight dinner with Gujarati rotlis.
About Aloo Shimla Mirch ki Sabji
Aloo Shimla Mirch, also known as Aloo Capsicum or Potato Bell Pepper Curry, is a popular Indian vegetarian dish.
It is a simple potato curry made using two main ingredients: potatoes (aloo in Hindi) and crunchy bell peppers (Shimla Mirch in Hindi). The simple dish is cooked in a blend of basic spices.
It is called aloo capsicum sabzi recipe because it is a dry curry without any added liquid. It is great as a side dish or as a main course.
This Indian dish is quick and so easy to prepare - think of it as an Indian stir fry.
It has similarities to other dry potato recipe like this potato chips curry or jeera aloo.
It's an easy recipe - even novice chef or students can make this recipe, just like my cabbage curry.
Ingredients
Potatoes - peeled. Choose between cubed potatoes or cut into wedges. Regular potatoes work best but you could use baby potatoes if you wanted.
Green bell peppers - I have used a mix of green and red capsicum but you can use whichever colour. I find that green peppers work best as they have a savoury flavour but generally, any color bell peppers works.
Cumin seeds - aka jeera
Spice powders - red chili powder, turmeric powder, cumin coriander powder, garam masala powder
Amchoor powder - dry mango powder. Alternatively, use lemon juice
Hing - omit if you do not have it
Sugar - a pinch of sugar makes all the flavours pop! In Indian food, sugar does not add sweetness but provides balance for the spicy and tangy flavours from the spices.
Oil - sunflower oil or olive oil work well
Cilantro / coriander leaves
Optional
I never add it in my aloo shimla mirch curry but some add dry fenugreek leaves (kasuri methi/kasoori methi)
How to make Aloo Capsicum Recipe
In a pan, heat oil on medium heat. Once hot, add the cumin seeds. As they begin to sizzle, tip in the potatoes. Mix and cover the pan with a lid and allow the potatoes to cook about 80%.
Next add in the green capsicum and sauté for a minute or so on medium flame.
Add all the ground spices - red chilli powder, turmeric, cumin coriander and garam masala. Season with salt and stir well.
Add little water to reduce risk of burning if needed and switch to low flame.
Switch off from the heat when potatoes are fully cooked.
Add lemon juice or amchoor powder. Mix in sugar as well.
Garnish with fresh coriander and serve
Serving Suggestion
Aloo Shimla Mirch ki Sabzi is a versatile and flavorful dish that pairs well with various accompaniments.
For a complete meal I tend to go for Indian bread, simple dal and salad.
Serve Aloo Shimla Mirch with traditional Indian flatbread like chapati or paratha.
This curry also goes excellently with steamed Basmati rice or Jeera rice. A wonderful combination is a simple dal to make dal rice. I go for Whole Masoor Dal.
A cooling cucumber raita makes an excellent side.
A fresh salad such as Indian kachumber can be a refreshing addition to the meal, providing a cool and crunchy element.
Crispy papads (poppadums) serve as a tasty accompaniment to add some crunchiness to the meal.
Some green mint chutney can be served alongside the dish.
Storage
Store leftovers in an airtight container and keep in the fridge for 3 days.
I do not recommend freezing this recipe as the vegetables will loose their texture upon thawing.
Other Potato Recipes
Brussels Sprouts and Potato Sabji
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📖 Recipe
Aloo Shimla Mirch (Aloo Capsicum)
Equipment
- 1 pan
- 1 Chopping board
- 1 Knife
Ingredients
- 4 cup potatoes peeled and cut in to batons
- 3 cup capsicum cut in to long strips
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- 1 tablespoon chilli powder red
- 1 teaspoon tumeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ¼ teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dry mango powder amchoor powder
- 2 tablespoon cilantro coriander
Instructions
- In a pan, heat 4 tablespoon oil on medium heat.
- Once hot, add the 1 teaspoon cumin seeds and ¼ teaspoon asafoetida
- As they begin to sizzle, tip in the 4 cup potatoes.
- Mix and cover the pan with a lid and allow the potatoes to cook about 80%.
- Next add in the green capsicum 3 cup capsicum and sauté for a minute or so on medium flame.
- Add all the ground spices -1 tablespoon chilli powder, 1 teaspoon tumeric powder, 1 tablespoon ground coriander, 1 tablespoon ground cumin and ¼ teaspoon garam masala . Season with1 teaspoon salt and stir well.
- Add little water to reduce risk of burning if needed and switch to low flame.
- Switch off from the heat when potatoes are fully cooked.
- Add lemon juice or ½ teaspoon dry mango powder. Mix in 1 teaspoon sugar as well.
- Garnish with fresh coriander 2 tablespoon cilantro and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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B says
Curious about what you'd suggest adding to this recipe to bulk it out a bit? I think my husband will say JUST peppers and potato? I was thinking paneer? I've not tried it yet but seems reasonable to keep this veggie.
Hayley says
This curry is quite delicately flavoured so bulking it with paneer probbaly wont work as paneer tends to taste better with stronger flavours. Also the texture of paneer and potatoes will not work in a dry dish. You're better off making this as a side as a vegetable dish and that leaves you able to make a fuller meal. Hope this helps!