This aloo capsicum or potatoes with green peppers is a surprisingly tasty and quick to make side dish for a meal.
When I am looking to make a vegetable dish that is done very quickly, I opt for this recipe. It goes very well with rotis or parathas and some dal tadka.
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This Shimla mirch (capsicum) ki sabzi is a favourite of my kids. They love it in their lunchboxes too.
I like to leave the capsicum with a bit of bite. Mushy peppers don’t really taste great.
The trick to making a tasty vegetable side is in choosing the freshest of produce. Choose bright green peppers without blemishes and wrinkles.
Chop into half. Remove the white veins and seeds and then cut them lengthwise into long strips or squares.
Here is my simple aloo shimla mirch as made in my home:
Step-by-step Pictures:
In kadhai or stove top recipe
Heat oil in a pan. Add cumin seeds and minced garlic. Cook for about a minute.
Add pureed tomatoes and cook for about 3-5 minutes till cooked.
Add the potato wedges with turmeric powder and salt.
Mix well.
Cover and cook on low heat for about 5 minutes till potatoes are half cooked.
Add chopped capsicum, coriander powder, cayenne and garam masala.
Mix well and cook covered till potatoes are completely done and capsicum have a slight bite to them.
Takes about 8-10 minutes on low flame.
Keep opening and stirring the veggies once every 2-3 minutes.
The veggies cook in their own steam and you should not need to add any water.
Taste and adjust seasoning.
Your Shimla mirch ki sabzi is ready to be eaten. Enjoy it with rotis or parathas.
In Air fryer
Preheat air fryer at 360F or 180C for 5 minutes.
Take a parchment paper dish or parchment paper sheet and add cubed diced potatoes.
Add oil, cumin seeds and minced garlic to it.
Air fry for 5 minutes till half done.
Now add tomato puree along with chopped capsicum or green peppers.
Add turmeric powder, garam masala, ground coriander powder, cayenne and salt.
Mix well.
Air fry at 180C or 360F for 15 minutes till the potatoes are completely cooked.
If they are not, cook for 3-4 minutes more at the same temperature.
If you want them to be crispy outside, then cook for 4 minutes at 200C or 390F.
Your aloo shimla mirch is done. Try this easy recipe.
Here's the recipe card:
Aloo Shimla Mirch | Aloo Capsicum Recipe
Ingredients
- 3 green peppers cut in long strips
- 1 potato peeled and cut into wedges
- 2 tomatoes pureed
- 1 tsp. vegetable oil
- 1 tsp. cumin seeds
- 2-3 cloves garlic minced
- 1 tsp. garam masala powder
- 1 tsp. coriander powder
- 1 tsp. cayenne or red chilli powder
- ½ tsp. turmeric powder
- Salt to taste
Instructions
- Heat oil in a pan. Add cumin seeds and minced garlic. Cook for about a minute
- Add pureed tomatoes and cook for about 3-5 minutes till cooked. Add the potato wedges with turmeric powder and salt. Mix well. Cover and cook on low heat for about 5 minutes till potatoes are half cooked.
- Add chopped capsicum, coriander powder, cayenne and garam masala. Mix well and cook covered till potatoes are completely done and capsicum have a slight bite to them. Takes about 8-10 minutes on low flame.
- Keep opening and stirring the veggies once every 2-3 minutes.
- The veggies cook in their own steam and you should not need to add any water.
- Taste and adjust seasoning.
- Your Shimla mirch ki sabzi is ready to be eaten. Enjoy it with rotis or parathas.
Notes
You can use coloured peppers too in this recipe or a combination of them.
Remember to cut the capsicum and potatoes in similar-sized pieces. It helps in uniform cooking.
You can adjust the spices as per your liking. This recipe is moderately spicy.
Nutrition
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