Aloo Shimla Mirch Recipe
This aloo shimla mirch recipe is a dry dish made with potatoes, capsicum, and spices. This recipe is simple, easy, and flavorful. It is best to serve with chapati, plain paratha, and even as a side dish. This takes only 30 minutes to prepare. So let’s try this delicious aloo shimla mirch recipe.
About Shimla Mirch Recipe
In Hindi, “aloo” means “potatoes” and “shimla mirch” means “capsicum”, i.e., “potato capsicum”. It is a stir-fried dish that requires potatoes, capsicum, onion, and spices.
I am a big fan of capsicum. In summer, it is my favorite dish to eat with chapatis, and all my family members also like this pair. I like to prepare it with minimum spices daily. But if we serve it to any guest then we add more ingredients to make it more amazing.
Adding potatoes to this aloo shimla mirch recipe makes it more satisfying and tasty. My mother and I like capsicum dish alone, & we eat without any complaint, but other members don’t like it without potatoes. So I added potatoes here. You can skip them. Make capsicum alone which also tastes so good.
Whenever I prepare this aloo shimla mirch recipe, I add water to it because I like its curry taste. But some people don’t add liquids. It depends on you how you like to prepare it. I prefer to add liquids, not much in moderation, which gives another level of relish.
If you want more potato dishes:
Ingredients for preparing the aloo shimla mirch recipe
Oil- I used mustard oil here.
Spices- I used all basic spices here turmeric powder, fennel seeds powder, coriander powder, red chili powder to give nice aroma to recipe. You can also add amchur powder to make your dish tangy.
Potatoes- I used medium-sized yellow potatoes here.
Capsicum- I used a green bell pepper. But other colors of bell pepper also work well here.
(Step-by-step)
How to make Aloo Shimla Mirch Recipe
1. First take 4 medium potatoes and 2 capsicums. Wash them in clear water.
2. Then peel and chop them into cubes or large pieces as you like. I don’t like large pieces, so I chop them into cube pieces.
3. Now take a pan or kadai on medium heat. Add 2 tbsp oil and 1 tsp cumin seeds. Let them sizzle for a few seconds.
4. Now add chopped onions. Saute them until they have a golden texture outside.
5. When the onions have in golden texture, then add chopped tomatoes to it. Let them parch properly.
6. When the tomatoes are parched, then add spices: fennel seed powder, coriander powder, turmeric powder, red chili powder, and salt. Saute them for a few seconds.
7. After that, add chopped capsicum and potatoes. Add half a cup of water.
8. Now mix all the ingredients well and cover the kadai with steamer on low heat. It takes 15 to 20 minutes to cook.
9. Cook it until the potatoes and capsicum absorb water properly. Stir at intervals so that it does not stick to the bottom of a kadai.
10. When the sabji absorbs all the water, and is tender and cooked. Turn off the heat.
Serve this aloo shimla mirch recipe hot with phulka, paratha, or as a side dish. This is also a good pack for lunchboxes.
Tips
- Add the minimum amount of water here that I have mentioned above. If you add extra water, then your sabji will become soggy and mushy.
- Use thick bottom pan or kadai so that your sabji do not stick at the bottom of a pan.
- Chop the potatoes into cubes and medium size so they cook well with capsicum. If you chop them into thick slices, they do not cook well and are raw on the inside.
Aloo Shimla Mirch Recipe
Ingredients
- 4 medium potatoes
- 2 green bell pepper
- ½ cup water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp salt or as required
Instructions
- First, take 4 medium potatoes and 2 capsicums. Wash them in clear water.
- Then peel and chop them into cubes or large pieces as you like. I don't like large pieces, so I chop them into cube pieces.
- Now take a pan or kadai on medium heat. Add 2 tbsp oil and 1 tsp cumin seeds. Let them sizzle for a few seconds.
- Now add chopped onions. Saute them until they have a golden texture outside.
- When the onions have in golden texture, then add chopped tomatoes to it. Let them parch properly.
- When the tomatoes are parched, then add spices: fennel seed powder, coriander powder, turmeric powder, red chili powder, and salt. Saute them for a few seconds.
- After that, add chopped capsicum and potatoes. Add half a cup of water.
- Now mix all the ingredients well and cover the kadai with steamer on low heat. It takes 15 to 20 minutes to cook.
- Cook it until the potatoes and capsicum absorb water properly. Stir at intervals so that it does not stick to the bottom of a kadai.
- When the sabji absorbs all the water, and is tender and cooked. Turn off the heat.
Notes
-
- Add minimum amount of water here that I have mentioned above. If you add extra water, then your sabji will become soggy and mushy.
- Use thick thick-bottomed pan or kadai so that your sabji does not stick to the bottom of the pan.
- Chop the potatoes into cubes and medium size so they cook well with capsicum. If you chop them into thick slices, they do not cook well and are raw on the inside.
