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Delicious Aloo Shimla Mirch recipe! Potatoes and bell peppers cooked in aromatic spices, perfect with roti or rice. Easy, flavorful, and loved across India.
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My grandma showed me how to make Aloo Shimla Mirch, and it’s really simple. She said getting those bell peppers and potatoes just right is the key. We’d eat it with soft rotis or steaming hot rice. Sometimes, we’d have it with dal-rice or those spicy South Indian rice dishes. Grandma’s recipes always made everything taste so good.
Aloo Shimla Mirch is a dish with potatoes (that’s the “Aloo” part) and bell peppers (that’s the “Shimla Mirch” part). It’s super easy to make. You just cook the potatoes and bell peppers with some spices until they’re soft and flavorful. Some people like it a bit spicy, but you can adjust that to your liking. When I made it for the first time, I couldn’t believe how good it turned out! It’s a tasty dish that goes perfectly with rice, bread, or even by itself as a snack. Give it a try – you might love it too.
About Aloo Shimla Mirch
Aloo Shimla Mirch is an Indian dish made with potatoes (aloo) and bell peppers (Shimla Mirch). It’s a simple yet flavorful curry cooked with a blend of spices like cumin, turmeric, and red chili powder. The potatoes and bell peppers are cooked together until tender, absorbing all the delicious flavors of the spices. It’s a versatile dish that can be served with roti, chapati, or rice, making it a popular choice for meals across India. The combination of soft potatoes and crunchy bell peppers in a spicy gravy makes Aloo Shimla Mirch a delightful and satisfying dish.
Aloo Shimla Mirch Recipe Ingredients
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and diced) | 2 large |
| Bell Peppers | 2 large |
| Onion (finely chopped) | 1 large |
| Tomatoes (finely chopped) | 2 |
| Green Chilies (finely chopped) | 2 |
| Ginger-Garlic Paste | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Red Chili Powder | 1 teaspoon (adjust to taste) |
| Garam Masala | 1/2 teaspoon |
| Salt | To taste |
| Cooking Oil | As needed |
- Potatoes: Choose large potatoes that are firm and free from any sprouting or green spots.
- Bell Peppers (Shimla Mirch): Look for large, brightly colored bell peppers without wrinkles or soft spots. You can mix different colored peppers for a visually appealing dish.
- Tomatoes: Choose ripe tomatoes that are firm but slightly yielding to gentle pressure. Avoid tomatoes with blemishes or overly soft spots.
- Ginger-Garlic Paste: You can either buy this from the store or make it by blending equal parts of fresh ginger and garlic together. Ensure the paste is aromatic and free from any discoloration or off smells.
- Cooking Oil: Use any neutral cooking oil like vegetable oil, sunflower oil, or canola oil for sautéing the ingredients.
- Preparation Time: Around 15-20 minutes
- Cooking Time: Approximately 25-30 minutes
- Servings: This recipe typically yields 4 servings
How to make Shimla Mirch Sabji? (Stepwise Photos)
1. Peel and dice the potatoes into small cubes. Similarly, dice the bell peppers (Shimla Mirch) into medium-sized pieces. Now, chop the onions, tomatoes, and green chilies.
2. Take a pan or a skillet and heat it on medium flame.
3. Add cooking oil to it.
4. Once the oil is hot, add cumin seeds. Now, allow the seeds to crackle and release their aroma.
5. Add the finely chopped onions and green chilies to the pan.
6. Sauté them until the onions turn transparent. This process might take around 5-7 minutes.
7. Add ginger-garlic paste to the sautéed onions and green chilies. Continue cooking and stirring for about a minute until the raw smell of ginger-garlic disappears.
8. Add the diced potatoes to the mix.
9. Add turmeric powder, coriander powder, red chili powder, and salt. Cook for about 5-7 minutes until the potatoes are partially cooked and soft.
10. Once the masala (spice mixture) is ready, add the finely chopped tomatoes. Stir the mixture well and let it cook until the tomatoes soften and the oil starts separating from the mixture. This could take about 8-10 minutes on medium heat. Mix them thoroughly with the masala.
11. Add the diced bell peppers to the pan with partially cooked potatoes. Mix them gently with the potatoes and masala.
12. Cover the pan with a lid and let the vegetables cook for about 10-12 minutes on low-medium heat. Ensure to stir occasionally to prevent sticking.
13. Once the potatoes and bell peppers are tender, add garam masala to the mixture. Adjust the salt and spice levels according to your taste preferences. Allow the flavors to blend by cooking for an additional 2-3 minutes.
14. Finally, garnish the Aloo Shimla Mirch curry with freshly chopped coriander leaves. You can serve it hot with chapati, roti, or rice.
Expert Tips for Aloo Capsicum
- Evenly Cut Veggies: Try to chop the potatoes and bell peppers into similar-sized pieces. This helps them cook uniformly, ensuring each bite has a perfect mix of flavors.
- Don’t Rush the Onions: When sautéing onions, let them cook slowly until they turn golden brown. This brings out their sweetness and adds a rich flavor to the dish.
- Blend Spices for Flavor: Allow the spices to cook with the tomatoes until the oil separates. This step helps develop a deep, aromatic flavor in your curry.
- Partially Cook Potatoes First: Add the potatoes earlier in the cooking process so they get a head start. This ensures they’re not undercooked when the bell peppers are perfectly tender.
- Cover While Cooking: Cover the pan when the bell peppers are added to help them cook through faster, but remember to stir occasionally to prevent sticking.
- Balance the Heat: Adjust the amount of green chilies and red chili powder according to your preference for spiciness. Taste as you go and add a little at a time to avoid making it too spicy.
- Fresh Garnish: Adding fresh coriander leaves right before serving adds a burst of freshness and color to your dish.
Serving Suggestions
Enjoy the Shimla Mirch ki Sabji either hot or warm, paired with phulka, paratha, or roti. It makes a delicious side vegetable dish that complements Indian main courses. Aloo Capsicum is also a great accompaniment to dal-rice, Jeera rice, or any curry and rice combinations.
Storage
After making Aloo Shimla Mirch, store any leftovers in an airtight container in the refrigerator. It should stay good for about 2-3 days. If you want to keep it longer, freezing it in a freezer-safe container works well for up to a month. Just remember to thaw it in the fridge before reheating.
You can check my other recipes also like Malai Kofta Recipe, Rajma Recipe, Kadhi Recipe and Tinde ki sabji.
Nutritional Info
| Nutrients | Amount per Serving |
|---|---|
| Calories | 180-220 |
| Total Fat | 8-10 grams |
| Carbohydrates | 25-30 grams |
| Protein | 4-6 grams |
| Fiber | 5-7 grams |
FAQs
What color bell peppers should I use?
You can use any color of bell peppers (green, red, yellow) or a mix for a visually appealing dish.
Can I use any type of potato for Aloo Shimla Sabji?
Yes, you can use any variety of potato, but choose ones that hold their shape well when cooked, like Russet or Yukon Gold.
Can I use frozen bell peppers and potatoes for Aloo Capsicum?
Fresh vegetables are preferable, but you can use frozen ones if fresh aren’t available. Thaw them before cooking.
Can I add other vegetables to Shimla Mirch Sabji?
Yes, you can add other vegetables like peas, carrots, or cauliflower for variation.
How do I prevent the Shimla Mirch from becoming mushy?
Avoid overcooking the vegetables. Cook them until tender but still slightly firm to maintain texture.
How many calories are in one bell pepper?
On average, a medium-sized bell pepper contains about 25-30 calories.
Recipe Card
Aloo Shimla Mirch is a North Indian dish made with potatoes (Aloo) and bell peppers (Shimla Mirch) cooked in a flavorful spice mix.
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 200 kcal
Ingredients
- 2 large potatoes peeled and diced
- 2 large bell peppers Shimla Mirch, diced (you can use a mix of colors for visual appeal)
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 2 green chilies finely chopped (adjust according to your spice preference)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder adjust to taste
- 1/2 teaspoon garam masala
- Salt to taste
- Cooking oil
Instructions
Peel and dice the potatoes into small cubes. Similarly, dice the bell peppers (Shimla Mirch) into medium-sized pieces.
Finely chop the onions, tomatoes, and green chilies.
Take a pan or a skillet and heat it on medium flame. Add cooking oil to it. .
Once the oil is hot enough, add cumin seeds. Allow the seeds to crackle and release their aroma
Add the finely chopped onions and green chilies to the pan.
Sauté them until the onions turn golden brown. This process might take around 5-7 minutes.
Add ginger-garlic paste to the sautéed onions and green chilies.
Continue cooking and stirring for about a minute until the raw smell of ginger-garlic disappears.
Now, add the finely chopped tomatoes to the mix. Add turmeric powder, coriander powder, red chili powder, and salt.
Stir the mixture well and let it cook until the tomatoes soften and the oil starts separating from the mixture. This could take about 8-10 minutes on medium heat.
Once the masala (spice mixture) is ready, add the diced potatoes. Mix them thoroughly with the masala. Cook for about 5-7 minutes until the potatoes are partially cooked.
Add the diced bell peppers to the pan with partially cooked potatoes. Mix them gently with the potatoes and masala.
Cover the pan with a lid and let the vegetables cook for about 10-12 minutes on low-medium heat. Ensure to stir occasionally to prevent sticking.
Once the potatoes and bell peppers are tender, add garam masala to the mixture. Adjust the salt and spice levels according to your taste preferences. Allow the flavors to blend by cooking for an additional 2-3 minutes.
Finally, garnish the Aloo Shimla Mirch curry with freshly chopped coriander leaves. Serve it hot with chapati, roti, or rice.
Keyword Aloo Shimla Mirch Recipe
