Aloo Shimla Mirch Sabzi | Aloo Capscium

Aloo Shimla mirch is a simple recipe that is no onion and no garlic and comes together in less than 20 minutes. It is a flavourful Indian dry sabzi recipe that requires simply two main ingredients i.e, Potato and Capsicum. Vegan and gluten-free, this recipe goes really well with Roti or Dal and chawal.

In Hindi, Potatoes are called aloo and Capsicum is known as Shimla mirch. This sabzi is very common in Indian households and is kids friendly too.

While the recipe calls for adding aloo or potatoes, you can skip it too. Since aloo goes really well with all the sabzis, it goes well with this one too.

With simple and basic masala this recipe can be made in a jiffy. It doesn’t have onion, garlic, or even tomatoes.

Looking for more sabzi recipes? Check this out.

• Aloo Baigan sabzi.
• Stuffed Capsicum
• Arbi Tuk
• Patta Gobhi sabzi.

Here’s a detailed written recipe by my favorite – VegRecipesOfIndia.

Product Recommendations:

Nonstick kadhai.

Vegetable Washing basket

Peeler.

Print Recipe

Aloo Shimla mirch sabzi

Aloo Shimla Mirch sabzi is a combination of potatoes and capsicum and is a dry sabzi recipe. This doesn't require onion and garlic. A perfect recipe to try with roti or parathas. Comes together in a jiffy and is a great tiffin option too.

Keyword

Indian Vegetarian recipe

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 Medium Potatoes Peeled and chopped in cubes
• 2 medium Capsicum Chopped in cubes.
• 1 teaspoon Oil
• 1/2 teaspoon Cumin seeds/ Jeera
• 1 Green chili slit in half
• 1/4 teaspoon Mustard seeds/ rai
• 1/2 teaspoon Haldi/ Turmeric powder
• 1 teaspoon Red chili powder
• 1/2 teaspoon Amchur Powder
• a pinch garam masala
• a pinch asafoetida/ hing
• to taste Salt
• garnish Chopped coriander leaves

Keyword Indian Vegetarian recipe Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 2 Medium Potatoes Peeled and chopped in cubes 2 medium Capsicum Chopped in cubes. 1 teaspoon Oil 1/2 teaspoon Cumin seeds/ Jeera 1 Green chili slit in half 1/4 teaspoon Mustard seeds/ rai 1/2 teaspoon Haldi/ Turmeric powder 1 teaspoon Red chili powder 1/2 teaspoon Amchur Powder a pinch garam masala a pinch asafoetida/ hing to taste Salt garnish Chopped coriander leaves

Instructions

1. Wash and peel potatoes in cubes or whatever way you like. You can cut them in wedges too.
2. Wash and cut capsicum in cubes/dice. Both vegetables should be diced equally.
3. Heat oil in a kadhai, add hing, rai, jeera, and slit green chilies. Add potatoes and let it cook for a minute.
4. At this stage add in salt and haldi, so that it helps in cooking the potatoes faster. Once the potatoes are cooked.
5. Add capsicum and saute it for 5 minutes. Cover the kadhai with a lid and let it cook and become soft.
6. Add in all the spices and mix them well. Adjust the masala as per your liking and taste.
7. Once down, you can add a little water if the masala is not coating properly.
8. Garnish with chopped coriander leaves and serve with hot fulkas or roti.

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