Aloo shimla mirch - a must-make Indian dry sabji recipe! This super simple and easy-to-make aloo capsicum gets ready in 30 minutes (from prep to finish).
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add cinnamon stick and bay leaf. Saute for 30-40 seconds or until you get a nice aroma of toasted cinnamon.
Add chopped onion and cook until it starts to soften (for around 3 minutes).
Add potatoes, bell pepper, salt, turmeric powder and red chili powder. Also, add water and stir well.
Cover the pan and cook until potatoes are fork-tender. It takes around 12-15 minutes. Do stir one or twice in between to make sure that it is not sticking to the bottom of the pan. By this time all the water is evaporated and thick gravy is coated to aloo capsicum sabzi.
Lastly, add garam masala and mix. Turn off the stove and keep the pan covered for 5 minutes so all the masala has time to mingle. Serve aloo shimla mirch sabji warm.
Notes
Cut the potatoes into small cubes so both potato and bell pepper get cooked at the same time. If the potato cubes are bigger in size then they stay raw and capsicum will get cooked and mushy.
This aloo capsicum has simple flavors, but if you prefer some tangy taste in your sabzi then add around ¼ - ½ teaspoon of amchur powder or squeeze some lemon juice.
Don’t add too much water as watery or mushy, soggy veggies are not fun to eat. Add just enough water so that veggies don’t dry out and stick to the pan.