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5 from 1 vote

Aloo Shimla Mirch

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. Serve with roti or plain paratha.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Author: Nisha Kapur

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

This recipe was first published in 2010 and has since been updated.
  • 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.

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 504mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1124IU | Vitamin C: 79mg | Calcium: 34mg | Iron: 2mg