Shimla mirch ki sabji | Aloo Capsicum recipe | Potato and capsicum curry

India vegetarian recipes are famous for their exclusive taste, textures and flavours. Shimla mirch ki sabji or Potato and capsicum curry is one of the finest examples of that. It is prepared in almost every house of India.

Shimla mirch ki sabji is a very simple and easy recipe. It is prepared with very common and regularly used ingredients of Indian Kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time and effort.

The difficulty level for cooking this Potato and capsicum curry is very low. It is a full proof recipe and perfect for beginners. So, Aloo Capsicum recipe is vastly popular among college students and bachelors who stay away from home and homemade food.

Shimla mirch ki sabji is a complete life saviour for busy moms too. This Aloo Capsicum recipe is one of the most versatile dry curries that I have ever seen. You can pack it with parathas or rotis for your kid’s lunch box or you can use it as a filling for wraps or sandwiches too. In fact, you can also experiment and add other vegetables or paneer pieces into the curry to make the Shimla mirch ki sabji healthier or tastier. Just be free and creative to prepare this recipe to make your kids happy.

Variety of Potato and Capsicum curry

Potato and capsicum curry or Shimla mirch ki sabji have occupied place in almost every Indian cuisine. They can be prepared in many ways. Sometimes, it is cooked with gravy, sometimes as dry curry and sometimes as simple bhaji too.

Every region has its own style of cooking this dish with variety of regional flavours. Though the combination of spices and the process of cooking are different in every cuisine, but every preparation tastes superb and delicious.

In many places, Shimla mirch ki sabji is prepared in Jain style too without using Onion and Garlic.

Many people stick to vegan during the preparation of Potato capsicum gravy whereas many others use whipped Yogurt or Cream to enhance the taste and richness of the dish.

Today, I am going to share the dry and mildly spicy Shimla mirch ki sabji with you which is prepared using onion and garlic. It is a perfect accompaniment with flat breads or as a side with Dal-Chawal.

Shimla mirch ki sabji with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to share few interesting facts about the Aloo capsicum recipe and its key ingredient capsicum.

Reason behind popularity of Shimla mirch ki sabji

Health benefits of Capsicum

How to make Shimla mirch ki sabji?

To prepare the shimla mirch ki sabji, first I have cut and cleaned the veggies. I have cut both the potatoes and capsicums into similarly sized medium cubes. It helps to get the perfect texture of the dish.

Then I have put some Oil into the pan and added Cumin seeds into it for the tempering of the dish. After this, I have fried the Onion slices and then added Ginger-Garlic paste for the masala of the Potato and capsicum curry.

Then I have added Potatoes into the pan and cooked them for some time before adding the capsicum chunks into the pan. Capsicums get cooked very quickly. So, it’s always better to add them into the curry when Potatoes are almost 70% done.

I have used red, green and yellow capsicums or bell peppers for the shimla mirch ki sabji recipe. But you can use only green ones too for the recipe. It’s completely up to your own choice.

I have added Cumin powder, Coriander powder, and some Garam Masala powder for the flavouring of the dish. Each of these ground spices have been used in limited quantity. Too much ground spices may spoil the taste of the dish. At the end, I have added some fresh chopped coriander leaves into the shimla mirch ki sabji.

I have added two green Chillies into the Aloo Capsicum recipe to give a mild heaty touch to the dish. But you can adjust the amount of chillies according to your preferred taste.

I have not added any extra water into the shimla mirch ki sabji. Addition of water can make the dish soggy.

Ingredients:

• 2 cups or 2 medium Potatoes, medium cubes
• ½ cup Capsicum or Bell pepper, medium pieces
• 1 Onion, thin sliced
• ½ tablespoon Ginger Garlic paste
• 2 tablespoon Coriander leaves or Cilantro, chopped
• 2 green Chillies
• ¼ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ¼ teaspoon Coriander powder
• ½ teaspoon Garam masala powder
• Salt to taste
• Oil for cooking

1. Put a pan on flame and let it become dry.
2. Add Oil and let the Oil become hot.
   

3. Once the Oil is hot, add Cumin seeds and let them crackle.
   

4. Add the sliced Onions and cook it for 2-3 minutes in high flame until it becomes translucent. Stir frequently.
   

5. Put the flame in medium and cook the Onions for another minute.
6. Add Ginger-Garlic paste, green Chillies into the pan and give a nice mix.
   

7. Cook it for 1-2 minutes in medium low flame until the raw smell goes away. Stir occasionally.
8. Add Potatoes into the pan and mix them nicely.
   

9. Cook them for 5 minutes in medium flame.
10. Add Salt, Turmeric powder and mix them nicely.
    

11. Cover the pan and cook them in low flame for another 2 minutes.
12. Add the Capsicum chunks into the pan and give a nice mix.
    

13. Cover the pan and cook it in low flame for another 2-3 minutes until all veggies get cooked.
14. Add Coriander powder, Cumin powder into the pan and mix them well.
    

15. Cover the pan and let it cook for a minute in lowest flame.
16. Sprinkle Garam Masala powder, chopped Coriander leaves and give a nice mix.
    

17. Switch off the flame and put the pan down.
    

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