Aloo Shimla Mirch ki Sabji

Aloo Shimla Mirch ki Sabji | Capsicum Potato Recipe

Capsicum Potato Recipe

Aloo Shimla Mirch ki Sabji with step by step pictures: A simple side dish prepared with potatoes, capsicum and a few commonly used spices, is called aloo shimla mirch ki sabji. Cubed potatoes and capsicums are sautéed and cooked with a few spices to make a perfect dry dish to be served with parathas or side dish to be served with dal chawal etc. This recipe does not call for any onions, tomatoes, etc. It can be prepared very quickly and easily. It is important to cook both the vegetables to perfection. Potatoes take longer to cook as compared to capsicum. Therefore I like to cook the potatoes till almost done and then add the capsicums. This way capsicum maintains it bite and potato is cooked to perfection. Aloo shimla mirchi ki sabji can be prepared be served for lunch or can be packed for lunch box too.

Ingredients for Aloo Shimla ki Sabji

Potatoes: You can use whichever potatoes are available. Potatoes need to be boiled, peeled, and cut into cubes to make aloo shimla mirchi ki sabji.

Capsicum: I have used green bell peppers and I believe only green bell pepper do justice to the aloo shimla mirchi ki sabji. I have never tried this recipe with yellow and red bell peppers. The capsicums should be washed and cut into cubes. Do not cut these too small or they will lose the bite.

Spices: The most basic Indian spices have been used to make the aloo shimla mirchi ki sabji i.e. red chili powder, coriander powder, turmeric powder, salt, and dry mango powder. However black pepper powder and fennel seeds (saunf) powder have been added for the extra flavors.

Oil: You can use the regular flavorless oil for cooking. I prefer to use mustard oil for cooking. In case you plan to use mustard oil make sure to heat it up to the smoking point. Let it cool down. And then proceed with the recipe.

Recipes similar to Aloo Shimla Mirchi ki Sabji

Side dishes are such an important part of Indian meals. There are a number of side dishes on the blog. The most popular one has to be jeera aloo. Every household has its recipe for jeera aloo recipe but I would like to have a look at this recipe. It gives an absolutely delish jeera aloo. Other than this, you might also like arbi ki sabji, cabbage thoran, etc.

How to serve Aloo Shimla ki Sabji?

Serve it with plain paratha and boondi raita for a simple weekday lunch.

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Aloo Shimla Mirch ki Sabji

1.This recipe serves 2-3 persons.

Aloo Shimla Mirch ki Sabji

2.In a pan heat 2 tbsp of oil.

Aloo Shimla Mirch ki Sabji

3.Add 1 tsp cumin seeds (jeera). Let it splutter well.

Aloo Shimla Mirch ki Sabji

4.Add in 3 potatoes cut into cubes.

Aloo Shimla Mirch ki Sabji

5.Add 2 tsp coriander powder, 1 tsp fennel powder, 1 tsp red chili powder, ¼ tsp turmeric powder, and salt to taste.

Aloo Shimla Mirch ki Sabji

6.Mix everything well.

Aloo Shimla Mirch ki Sabji

7.Add in 1 tbsp of water.

Aloo Shimla Mirch ki Sabji

8.Cover and cook on low flame.

Aloo Shimla Mirch ki Sabji

9.Place some weight on the top of the cover of the pan. Also place a skillet under it.

Aloo Shimla Mirch ki Sabji

10.After 3-5 minutes, check the potatoes, it should be almost cooked. The cooking time of the potatoes depends on the quality of the potatoes and might vary.

Aloo Shimla Mirch ki Sabji

11.Add in 2 medium capsicums cut into cubes.

Aloo Shimla Mirch ki Sabji

12.Mix well.

Aloo Shimla Mirch ki Sabji

13.Cover and cook on low flame for 3-5 minutes.

Aloo Shimla Mirch ki Sabji

14.The capsicum should be cooked till just cooked. At this point add ½ tsp dry mango (amchur) powder and ½ tsp black pepper (kali mirchi) powder. Mix well and cook for a couple of minutes.

Aloo Shimla Mirch ki Sabji

15.Serve. Bon appetite!

Aloo Shimla Mirch ki Sabji

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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