Aloo Shimla Mirch Aloo Capsicum Sabzi

Growing up in a joint family, my mom often made quick and easy recipes that would feed a family of 8. I complained so much when my mom would make such recipes which I referred to as boring recipes. So essentially, anything with bell peppers, carrots, and green peas, you get the idea. I just wanted to eat paneer dishes, chole, and rajma – basically, recipes that had a ton of flavor and required a little more work lol. Now that I have my own family, I realize how hard it is to cook every single day. I’ve grown to love and appreciate recipes such as Aloo Shimla Mirch. This quick recipe is made with simple ingredients. Hope you love it too!

What is Aloo Shimla Mirch?

Aloo translates to potatoes and shimla mirch means bell peppers, hence this dish is a potato and bell pepper fry. Aloo Shimla Mirch ki Sabji is also known as Aloo Capsicum Dry Sabzi or Aloo Shimla Mirch Sabzi. This simple Punjabi dish requires very minimal work. There is no fine chopping involved. Simply cube the onions, potatoes, and bell peppers, and saute the veggies in aromatic spices. Once covered with a lid, the steam cooks down the veggies in this recipe resulting in melt-in-your-mouth aloo shimla mirch. Enjoy with roti or dal rice.

Ingredients

Potatoes – Russet raw potatoes work best for this dish. Make sure you cube the potatoes into 1-inch cubes. Bell Peppers – Most people use green peppers or green capsicum for this dish, however I used both red & green bell peppers. Red capsicum, yellow capsicum, or orange capsicum will all work. Feel free to change it up and cut the peppers into 1-inch cubes. Onions – Chop red onions into 1-inch cubes, or you may use white onions too. Cumin Seeds – This will be sauteed at the beginning of the recipe. Basic Spices – Turmeric Powder, Coriander Powder, Red Chili Powder (cayenne), Salt, and Dry Mango Powder (Amchur). Water – You’ll need a little water to deglaze the bottom of the pan and to help cook down the potatoes. Avocado Oil – Any tasteless oil will work for this recipe, I just prefer avocado oil.

How to Make Aloo Shimla Mirch Recipe

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, and 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.

Expert Tips

Serving Suggestions

→ Aloo Shimla Mirch ki Sabji is best when served with Indian bread such as roti or plain paratha. ✓ 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. → Make it a complete meal with a simple dal that enhances flavor of this dish – I recommend Andhra Style Tomato Dal and Instant Pot Toor Dal. Both dals are made with yellow pigeon peas or toor dal. → A side of raita or yogurt is perfect when paired with a dry sabzi.

Storage

Aloo Shimla Mirch can be stored in an airtight container for up to 3-4 days. Once you’re ready to eat, microwave the sabzi for 1-2 minutes.

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