Aloo Capsicum Sabzi Recipe

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.

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.

Here is my simple capsicum aloo curry as made in my home:

Aloo Shimla Mirch | Aloo Capsicum Recipe

Rachna Parmar

This is a super easy and healthy Indian vegetarian side dish called aloo capsicum or aloo shimla mirch. Goes really well with rotis or parathas

5 from 1 vote

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizer/Side Dish, dry vegetable

Cuisine North Indian | Uttar Pradesh | Punjabi

Servings 4

Calories 51 kcal

Ingredients

 

1x2x3x

• 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

This is a vegan recipe, perfect for all plant-based food eaters.
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

Calories: 51kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 10mgPotassium: 274mgFiber: 3gSugar: 2gVitamin A: 931IUVitamin C: 80mgCalcium: 38mgIron: 2mg

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Step-by-step Pictures:

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.

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