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Aloo Shimla Mirch ki Sabzi is a simple and delicious Indian dish made with potatoes and bell peppers. There is very minimal chopping in this recipe making it the perfect weeknight meal. This dish is loved for its simplicity and rich flavors. Serve with roti or plain paratha.
★★★★★
“We made this last night and it turned out really good. The pictures made it very easy to follow the recipe.”
– Leena
Growing up in a joint family, my mom often made quick and easy recipes that would feed a family of 8. I complained so much when my mom would make such recipes which I referred to as boring recipes. So essentially, anything with bell peppers, carrots, and green peas, you get the idea.
I just wanted to eat paneer dishes, chole, and rajma – basically, recipes that had a ton of flavor and required a little more work lol.
Now that I have my own family, I realize how hard it is to cook every single day. I’ve grown to love and appreciate recipes such as Aloo Shimla Mirch. This quick recipe is made with simple ingredients. Hope you love it too!
More Aloo Recipes
Aloo Gobi (Punjabi homestyle), Jeera Aloo, Kadai Aloo Baingan.
Table of Contents
What is Aloo Shimla Mirch?
Aloo translates to potatoes and shimla mirch means bell peppers, hence this dish is a potato and bell pepper fry. Aloo Shimla Mirch ki Sabji is also known as Aloo Capsicum Dry Sabzi or Aloo Shimla Mirch Sabzi.
This simple Punjabi dish requires very minimal work. There is no fine chopping involved. Simply cube the onions, potatoes, and bell peppers, and saute the veggies in aromatic spices.
Once covered with a lid, the steam cooks down the veggies in this recipe resulting in melt-in-your-mouth aloo shimla mirch. Enjoy with roti or dal rice.
Why You Will Love Recipe
- Simple Easy Recipe
- Quick Weeknight Dinner
- An Indian Stir Fry
- Minimal Chopping
- Delicious & Flavorful
- Vegan
Ingredients
- Potatoes – Russet raw potatoes work best for this dish. Make sure you cube the potatoes into 1-inch cubes.
- Bell Peppers – Most people use green peppers or green capsicum for this dish, however I used both red & green bell peppers. Red capsicum, yellow capsicum, or orange capsicum will all work. Feel free to change it up and cut the peppers into 1-inch cubes.
- Onions – Chop red onions into 1-inch cubes, or you may use white onions too.
- Cumin Seeds – This will be sauteed at the beginning of the recipe.
- Basic Spices – Turmeric Powder, Coriander Powder, Red Chili Powder (cayenne), Salt, and Dry Mango Powder (Amchur).
- Water – You’ll need a little water to deglaze the bottom of the pan and to help cook down the potatoes.
- Avocado Oil – Any tasteless oil will work for this recipe, I just prefer avocado oil.
How to Make Aloo Shimla Mirch Recipe
1. Heat up a pan on medium heat, once hot, add oil. Once the oil is hot, add cumin seeds. Saute for about 30 seconds.
2. Add the red onions and season with a little salt. Saute for about 2 minutes until the onions are translucent.
3. Now add the cubed potatoes and season with a little salt. Stir and cook the potatoes for about 4 minutes.
4. Now cover with a lid and cook on low flame for 5 minutes. The steam will cook down the potatoes.
5. This is what you should have.
6. Now add the bell peppers and season with a little salt.
7. Stir for a minute.
8. Now season with basic Indian spices – coriander powder, turmeric powder, and red chili powder.
9. Stir well.
10. Add a quarter cup of water.
11. Stir. Cover and cook the shimla mirch sabzi on low heat for about 10 minutes. Check-in between to prevent the dish from burning.
12. Check your sabzi. The potatoes should be fork-tender. If there is anything sticking to the pan, add a couple of tablespoons of water and stir.
13. Garnish with mango powder (amchur).
14. Your dish is ready! Enjoy with roti or plain paratha.
Expert Tips
✓ Cube the onions, potatoes, and bell peppers into 1-inch cubes. Do not chop or dice.
✓ Season each main ingredient with a little salt. It’s generally advised to add salt as you go rather than adding a bunch of salt toward the end of the dish.
✓ Cook the potatoes and bell peppers on low heat to prevent the dish from sticking to the bottom.
✓ If at any point you have food sticking to the pan, simply add a couple of tablespoons of water and use a wooden spoon to scrape it off.
Serving Suggestions
→ Aloo Shimla Mirch ki Sabji is best when served with Indian bread such as roti or plain paratha.
→ Make it a complete meal with a simple dal that enhances flavor of this dish – I recommend Andhra Style Tomato Dal and Instant Pot Toor Dal. Both dals are made with yellow pigeon peas or toor dal.
→ A side of raita or yogurt is perfect when paired with a dry sabzi.
Storage
- Aloo Shimla Mirch can be stored in an airtight container for up to 3-4 days.
- Once you’re ready to eat, microwave the sabzi for 1-2 minutes.
Frequently Asked Questions
Yes. Aloo Capsicum ki Sabzi is vegan.
Yes. This Aloo Capsicum recipe is naturally gluten-free.
More Indian Sabzis
Vegetables/Sabzi
Capsicum Kura (Andhra Bell Pepper Curry)
One Pot Meals
Kadai Paneer (vegetarian, gluten-free)
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Aloo Shimla Mirch
INGREDIENTS
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 large red onion, cut into 1-inch cubes
- 1 large potato, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch cubes
- salt to taste
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 cup water, little more if needed
- 1/2 tsp mango powder, amchur
INSTRUCTIONS
- Heat up a pan on medium heat, once hot, add oil. Once the oil is hot, add cumin seeds. Saute for about 30 seconds.
- Add the red onions and season with a little salt. Saute for about 2 minutes until the onions are translucent.
- Now add the cubed potatoes and season with a little salt. Stir and cook the potatoes for about 4 minutes.
- Now cover with a lid and cook on low flame for 5 minutes. The steam will cook down the potatoes.
- This is what you should have.
- Now add the bell peppers and season with a little salt.
- Stir for a minute.
- Now season with basic Indian spices – coriander powder, turmeric powder, red chili powder, and Kashmiri red chili powder.
- Stir well.
- Add a quarter cup of water.
- Stir. Cover and cook the shimla mirch sabzi on low heat for about 10 minutes. Check-in between to prevent the dish from burning.
- Check your sabzi. The potatoes should be fork-tender. If there is anything sticking to the pan, add a couple of tablespoons of water and stir.
- Garnish with mango powder (amchur).
- Your dish is ready! Enjoy with roti or plain paratha.
NOTES
- Cube the onions, potatoes, and bell peppers into 1-inch cubes. Do not chop or dice.
- Season each main ingredient with a little salt. It’s generally advised to add salt as you go rather than adding a bunch of salt toward the end of the dish.
- Cook the potatoes and bell peppers on low heat to prevent the dish from sticking to the bottom.
- If at any point you have food sticking to the pan, simply add a couple of tablespoons of water and use a wooden spoon to scrape it off.
Hi Nisha ,made this recipe today and it came out amazingly yum.I love to make your recipes they are so easy to follow and they turn out amazing .Thank you 💖
HI Manju. So glad to hear that. Thank you for leaving a comment. 🙂
I'm trying this right now! I hope it works!
We made this last night and it turned out really good. The pictures made it very easy to follow the recipe.
What a great, simple recipe for starting out with Indian cuisine! Thanks!And about the surprising ones significant other – I generally go for a vegan sandwich-cake! (I'm Swedish, so I suppose it's a traditional delicacy!)
@Flirting with Flour… Thank you, how nice of you to say that! There are several other simple Indian recipes on my site, browse around. 🙂
Congratulations to your husband on his new job. Indeed a thing to celebrate during this job market. I love the idea of the coffee mug with an inspirational quote… and the cinnamon bun to go with it 😉 I've been wanting to do more cooking with Indian spices and this recipe seems like a simple, but good starting point.
delicious dish!