Aloo shimla mirch recipe (Aloo capsicum fry)

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Aloo shimla mirch recipe (aloo capsicum fry recipe) – this is dry preparation of potatoes and capsicum with few spices. This is simple recipe yet very flavorful and delicious. You must try it.

Here I have used only green bell pepper aka shimla mirch. For the variation you can mix different colored one e.g. red pepper or orange or

At home we love capsicum or bell pepper that’s why you will find many different recipes like capsicum curry, capsiucm rice, capsicum pulao, bhindi capsicum, corn capscium masala and many more.

Also potato is one of favorite vegetables of ours. And potato is very versatile and can be paired with anything. You can see here potato and capsicum goes well together.

This is perfect recipe to pack into lunch box with some phulka. Or you can make a roll or wrap using this aloo capsicum sabzi for kids. They will love it.

How to make aloo shimla mirch recipe (Step by Step Photos):

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1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let the sizzle a bit. Then add bay leaf and cinnamon stick. Saute for 30-40 seconds.

2) Now add onions.

3) Cook till onions become soft and translucent or light pink in color.

4) Then add potato, capsicum and spices (turmeric powder and red chili powder). Also add salt.

5) Mix well, so all the spices are coated to the veggies.

6) Also add water and stir well.

7) Cover the pan with lid and cook till potatoes becomes soft and cooked. Do stir once or twice in between to make sure that it is not sticking the pan. By this time all the water is absorbed and you will have thick sauce coated to the veggies.

8) Lastly add garam masala.

9) Mix well and turn off the stove.

10) Aloo capasicum fry is ready to serve. Remove it to a serving bowl and serve.

If not serving right away then you can keep the pan covered so it stays warm for some time.

Serving suggestion: Serve aloo shimla mirch sabzi with roti/phulka or paratha. It can be served as a side with your dal-rice.

Recipe adapted from – “660 Curries- The Gateway to Indian Cooking” by Raghavan Iyer

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Aloo shimla mirch recipe (Aloo capsicum fry recipe)

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 1-2 tablespoons Oil
• ½ teaspoon Cumin seeds
• ½ inch Cinnamon stick
• 1 Bay leaf
• ½ cup Onion cut into big chunks
• 2 medium or 1 ¼ cups Potatoes cut into cubes
• 1 large or 1 ¼ cup Capsicum (Green bell pepper) cut into 1 inch cubes
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• ½ cup Water
• Salt to taste
• ¼ teaspoon Garam masala

Instructions

1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let the sizzle a bit.
2. Then add bay leaf and cinnamon stick. Saute for 30-40 seconds.
3. Now add onions. Cook till onions become soft and translucent or light pink in color.
4. Then add potato, capsicum and spices (turmeric powder and red chili powder). Also add salt.
5. Mix well, so all the spices are coated to the veggies.
6. Also add water and stir well.
7. Cover the pan with lid and cook till potatoes becomes soft and cooked. Do stir once or twice in between.
8. By this time all the water is absorbed and you will have thick sauce coated to the veggies.
9. Lastly add garam masala.
10. Mix well and turn off the stove.