Aloo Shimla Mirch (Capsicum with Potatoes)

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Aloo shimla mirch is semi dry subzi which goes perfect with rotis or phulkas. Aloo or potato is a kind of vegetable which we can pair with any vegetable. Earlier I made aloo gobi, aloo mutter, aloo with cabbage, aloo baingan and my favorite aloo methi. I used green bell pepper for this subzi but you can use any yellow, red, orange pepper or you can mix them. Green bell pepper with potatoes is very flavorful and delicious curry which is staple in my house. So get in your kitchen and make this aloo shimla mirch. I am sure you will definitely love this.

[recipe]

Enjoy, everyone!

Here’s the handy dandy printable:

Aloo Shimla Mirch (Capsicum with Potatoes)
 
Prep time
Cook time
 
Yield: 2
Ingredients
  • Oil – 3 teaspoons
  • Cumin seeds – ½ teaspoon
  • Cinnamon stick – ½ inch
  • Bay leaf – 1
  • Onion – ½ cup, cubed
  • Potatoes – 1 ¼ cups, cubed
  • Green pepper (Capsicum) – 1 ¼ cup, cubed
  • Turmeric powder – 1/8 teaspoon
  • Red chili powder – 1 teaspoon
  • Garam masala – ¼ teaspoon
  • Water – ½ cup
  • Salt – to taste
Instructions
  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds, cinnamon stick and bay leaf. Let the cumin seeds sizzle and you get nice fragrant from cinnamon and bay leaf.
  2. Then add onions. And sauté them till they are translucent and barely light brown. It will take about 3 minutes.
  3. Then add potatoes and capsicum. Mix well.
  4. Add turmeric powder, red chili powder and salt. Mix well.
  5. Add ½ cup of water. Mix well.
  6. Cover the pan and cook it till potatoes are done. It will take about 10 minutes and all the water will absorbed.
  7. Add garam masala. Mix well.
  8. Serve hot.
Additional Info
- Do not afraid to add water. All the water will be absorbed and you will get semi dry subzi. - Keep the size of onion, potato and capsicum same while chopping.

 

 

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Comments

  1. Safina says

    Mine came out really well. Had only zeera powder at home so I first added onions then zeera powder

  2. Tina says

    Excellent website. This is my go-to site. When u mention cook time, please add level of heat, for example, 3 minutes on low heat or medium low heat etc…?

    • says

      Thanks Tina. Actually in step 1 I mentioned medium heat. so it stays consistence cooking with medium heat. If heat level changes than I would have mentioned it like lower the heat or crank the heat to high etc.

  3. says

    Lovely. I have never made alu shimla mirch with anything but methi seeds and garlic and some turmeric. I am surely going to try it this way.. all this masala must make it very aromatic.

  4. says

    This is a favourite in North India…when I was in hostel there, they used to serve this once in a while…yours look way better than what was served in my hostel :-) perfect with phulkas and arhar daal….