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    Home » Recipe » Aloo Shimla Mirch Tamatar Ki Subzi (vegan, gluten-free)

    Posted on: Apr 8, 2020 · Modified: Apr 16, 2020 by honeywhatscooking · 16 Comments

    Aloo Shimla Mirch Tamatar Ki Subzi (vegan, gluten-free)

    124 shares
    Jump to Recipe

    Aloo Shimla Mirch Tamatar Ki Subzi is an Indian dish prepared with potatoes and green pepper cooked in a tomato fenugreek gravy.
    Aloo Shimla Mirch Tamatar Ki Subzi (vegan, gluten-free)

    When I "reconnected" with my husband, he was so opposed to eating Indian food. Oh, the usual complaints... it's too spicy, it's too gassy, there are too many masalas. Not gonna lie, I was a little worried about how life was going to be with someone who didn't love Desi food as much as I did.

    Well, two years into our marriage, things are looking a lot different. He enjoys Indian food a lot more now, to begin with, his spice tolerance has gone up (just slightly), and he's gotten used to all the different masalas. When I made this Aloo Shimla Mirch Tamatar Subzi, he loved it so much he ended up eating 5 rotis with it. I know right. 
    Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

    This Aloo Shimla Mirch Tamatar Ki Subzi is one of my creations 🙂  I decided to sample with the ingredients I had on hand.  Normally I top my Indian dishes with cilantro leaves, for this dish I opted to use dry fenugreek leaves (or Kasoori Methi Leaves). Serve with roti.
    Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

    Aloo Shimla Mirch Tamatar Subzi is:

    Aromatic
    Flavorsome
    Tangy
    Delicious
    Comforting
    Gluten-Free
    Vegan
    Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

    How to make Aloo Shimla Mirch Tamatar Subzi step by step?

    1. Chop the ginger, garlic, and green chilly. Chop the onions and green peppers.
    2. Heat a dutch oven on medium heat, add oil, add the spices... cumin seeds, kalonji seeds, hing, and turmeric powder. Cook for about 30 seconds.
    3. Add ginger, garlic, and green chilly. Stir and cook for a minute.
    4. Add onions. Stir. Allow this to cook for about 4-5 minutes.
    Aloo Shimla Mirch Aur Tamatar Ki Subzi (vegan, gluten-free)

    5. Chop the green pepper.
    6. Add the green pepper and saute for about 4-5 minutes on medium heat.
    7. This is what you should have.
    8. Add tomatoes and tomato paste. 

    9. Cover and cook on low heat for 10 minutes. Keep stirring in between.
    10. Add coriander powder and red chili powder. Stir and cook for 20 seconds max.
    11. Add the cubed potatoes. Stir.
    12. Now add water. Season with salt if need be.

    13. Stir.
    14. Cover with a lid and cook for 20 minutes on low-medium heat. The potatoes should be fork-tender, if not, cover and cook for another 5-10 minutes.
    15. Once done, this is what you should have.
    16. Add dry fenugreek leaves and garam masala. Stir.

    17. Serve with roti.

    Aloo Shimla Mirch Tamatar Ki Subzi

    Vegan, Gluten-Free
    Aloo Shimla Mirch Tamatar Ki Subzi is an Indian dish prepared with potatoes and green pepper cooked in a tomato fenugreek gravy.
    5 from 4 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 servings

    Ingredients
      

    • 2 tablespoon avocado oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon nigella seeds, kalonji
    • ½ teaspoon turmeric powder
    • ¼ teaspoon asafoetida, hing, use gluten-free
    • 1 medium red onion, chopped
    • 2 cloves garlic, grated
    • 1 inch piece ginger, grated
    • 1 medium green bell pepper, chopped
    • 2 russet white potatoes, peeled & cut into small cubes
    • 2 beefsteak tomatoes, chopped
    • 2 tablespoon tomato paste
    • 1 ½ teaspoon coriander powder
    • ½ teaspoon red chili powder
    • 2 ½ cups water
    • 1 dollop dry fenugreek leaves, rubbed between palms
    • ½ teaspoon garam masala
    • salt to taste

    Instructions
     

    • Chop the ginger, garlic, and green chilly. Chop the onions and green peppers.
    • Heat a pot on medium heat, add oil, add the spices... cumin seeds, kalonji seeds, hing, and turmeric powder. Cook for about 30 seconds.
    • Add ginger, garlic, and green chilly. Stir and cook for a minute.
    • Add onions. Stir. Allow this to cook for about 4-5 minutes.
    • Chop the green pepper.
    • Add the green pepper and saute for about 4-5 minutes on medium heat.
    • This is what you should have.
    • Add tomatoes and tomato paste.
    • Cover and cook on low heat for 10 minutes. Keep stirring in between.
    • Add coriander powder and red chili powder. Stir and cook for 20 seconds max.
    • Add the cubed potatoes. Stir.
    • Now add water. Season with salt if need be.
    • Stir.
    • Cover with a lid and cook for 20 minutes on low-medium heat. The potatoes should be fork-tender, if not, cover and cook for another 5-10 minutes.
    • Once done, this is what you should have.
    • Add dry fenugreek leaves and garam masala. Stir.
    • Serve with roti.

    Nutrition

    Calories: 139kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 36mgPotassium: 135mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 59mgCalcium: 48mgIron: 1mg
    Keyword Bell Peppers, Potatoes, Subzi
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Reader Interactions

    Comments

    1. Anonymous says

      February 05, 2010 at 3:13 pm

      yummy.

      Reply
    2. Anonymous says

      September 25, 2010 at 11:58 am

      Really excellent dish. I tasted when my wife prepared it as per this web page.Many thanks to the author.

      Jignesh from Australia

      Reply
    3. Anonymous says

      December 26, 2010 at 5:43 pm

      woah...

      Reply
    4. Anonymous says

      October 27, 2011 at 4:54 pm

      i have never had shimlamirch aloo so yummy before..good job

      Reply
      • Shikha says

        April 09, 2020 at 5:52 pm

        5 stars
        This recipe is on point..I tried it and it was very yummy...I never thought aloo shimla mirch can be made this way...thanks Nisha

        Reply
    5. Mina Joshi says

      April 14, 2012 at 11:45 pm

      This looks really delicious.

      Reply
    6. Dattajirao Mohite says

      January 12, 2016 at 9:25 am

      Very yummy ? I am going to cook it today.Just like this!

      Reply
    7. Melodie says

      September 12, 2016 at 7:10 pm

      Looks amazing! I want to make it, but husband can't have potatoes....I wonder what it would be like with eggplant instead? I may try it!

      Reply
      • honeywhatscooking says

        September 12, 2016 at 10:29 pm

        Hi Melodie.

        You will not achieve the same flavor and texture without potatoes since they do contain starch.
        Having said that, you can definitely do eggplant, or even cauliflower for a more hearty dish.
        I would also reduce the water amount because as I said, potatoes contain starch and they help thicken the sauce.

        Hope this helps! Please let me know how it turns out. 🙂

        Reply
    8. Keith says

      September 07, 2018 at 1:55 pm

      5 stars
      Made this about 2 months ago- it was delicious. Tomorrow will make again, double ration. Will puree my own home grown tomatoes this time ( used tinned last time ) & maybe use some frozen fresh methi. I was in Shimla last year so name of dish attracted me.

      Reply
      • honeywhatscooking says

        September 21, 2018 at 12:46 am

        You're so sweet. Thanks so much. Yes, you can totally customize the recipe. I am going to make this soon since it's been so long. Thanks for sharing your feedback Keith.

        Reply
    9. Udha says

      October 05, 2019 at 6:51 pm

      Don't have kalonji, will it still taste same. Any substitution Ike jeera?

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:40 am

        Hi Udha. It makes no difference. You can omit kalonji seeds. 🙂

        Reply
    10. laura danette ismail says

      April 09, 2020 at 2:41 pm

      5 stars
      Loved this! I added a jalapeno and it was spicy! My husband loved this too! I will make this again!

      Reply
    11. C says

      February 06, 2021 at 4:25 am

      Can I use sweet potato instead?

      Reply
      • honeywhatscooking says

        February 07, 2021 at 1:16 am

        Sure, but it'll make the dish sweeter as sweet potatoes are sweeter

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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