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Aloo Capsicum also known as Aloo Shimla Mirch consists of crunchy green bell peppers or capsicums and perfectly cooked potatoes coated in a simple curry sauce. You’ll love this Aloo Capsicum Dry Sabzi Recipe with Chapathis, parathas or rice.
Table Of Contents
Aloo Shimla Mirch
This fuss free simple Aloo Capsicum Dry recipe consisting of lots of crunchy green capsicums & small diced potatoes will amaze you with it’s bursting flavors.
Tastes so good with rotis, rice, pooris or parathas.
However, if you don’t prefer bell peppers or capsicums with a slight crunch and vibrant green color, cook them slightly more until the edges begin to wilt.
I chose boiled small potatoes and diced them into halves.
You can also use regular potatoes and make them into quarters and add them directly to the Aloo Capsicum Curry without boiling them first.
In that case keep on roasting the quartered potatoes with the masalas until the potatoes are almost 90 % done.
However, using pre-boiled potatoes will save you time and it will also give you more power to not over cook the capsicums 🙂
I live that on you to decide.
Whatever method you choose to cook today’s easy potato capsicum curry it’ll always be your favorite because the flavors are outstanding and the process is beginner friendly.
No fussy ingredients and no complex steps.
Note: In case you are on a special diet you need to know that today’s Aloo Capsicum Dry Sabzi Recipe is Vegan and Gluten Free.
Aloo Capsicum Curry Ingredients
Today’s simple Capsicum Curry consists of the following ingredients:
- Aloo or Potato: Boiled and cut into large chunks. If using small potatoes dice them into halves. I used my Instant Pot to boil them whole. However, you may boil the aloo on the stove top or in the microwave oven.
- Capsium or Bell peppers: I used green and diced them into large squares. You can use different colors like red, yellow or orange capsicums.
- Onion: Chopped.
- Tomatoes: Sliced
- Tomato Paste: Store Bought available in tubes and cans.
- Ginger Garlic Paste: Don’t miss my absolutely amazing homemade GINGER GARLIC PASTE RECIPE from this blog. It’ll last you the longest without becoming green.
- Dry Spices: Turmeric powder, coriander powder, cumin powder, red chili powder, kashmiri red chili powder or deggi mirch powder.
- For Tempering: Whole cumin seeds, dry red chilies, bay leaves.
- For garnish: Kasturi Methi also known as Dry fenugreek leaves.
- Ginger Julienne.
- Green Chilies.
Note: Whole Small Potatoes are well done in an Instant Pot in just 3 minutes on HIGH pressure followed by a quick release. Stove top cooking time – 20 minutes covered over medium heat. Microwave cooking time (1000 Watts) : 15 minutes uncovered in the potato setting.
Aloo Shimla Mirch Sabzi Recipe – Tips
You can make a delicious Potato Capsicum Curry with these amazing handy tips and tricks.
- Boil the potatoes whole without peeling: The potatoes won’t becomes mushy, they’ll maintain a lovely texture and shape in the shimla mirch aloo recipe without becoming fragile from outside. Peel them once they are cooked and than diced them.
- Using Boiled potatoes in the Aloo Capsicum will prevent the capsicums from getting over cooked. It will also reduce the cooking time. You can boil the potatoes and store them in the refrigerator.
- Fry the Capsicums first. This will prevent them from getting over cooked in the sabzi later.
Note: Today’s capsicum aloo recipe will reward you with Shimla Mirch that are crunchy & vibrant green in color. If you prefer nicely cooked Shimla Mirch than do increase the cooking time by all means.
How to make Aloo Capsicum?
Step #1 Fry the capsicums
Over medium high heat fry the capsicums in 1 tablespoon oil for about 2 mins. They should not wilt. Set them aside.
Step #2 Temper oil
Set a Kadai over medium high heat. Add oil and sizzle whole cumin seeds, dry red chilies and the bay leaves just for a few seconds.
Step #3 Fry onion and ginger garlic paste
Add the onions and fry them until just beginning to turn golden from edges. Than add ginger garlic paste and fry until the raw smell disappears.
Step #4 Fry the dry spices along with tomato paste
Add the tomato paste and the dry spices and fry them well until oil begins to ooze out. Add salt at this stage.
Step #5 Add sliced tomatoes and fry well
Throw in the slices tomatoes and fry very well until they turn mushy and you see streaks of oil appearing. Also add the ginger and green chilies and mix well with the Bhuna masala.
Step #6 Mix in the aloo capsicum fry and garnish
Add the boiled potatoes and shallow fried capsicums and coat them well with the Bhuna masala. Fry for another 5-6 mins. Garnish with garam masala powder and kasturi methi. Give everything a good mix. Enjoy Aloo Shimla Mirch Sabzi recipe.
Try these Amazing Vegetarian Curries from Foodies Terminal.
- Aloo Gobi Dhaba Style
- Kadai Mushroom
- Paneer Gobi Instant Pot
- Soya Chunks Curry
- Aloo Parwal
- Doi Potol
- Potol Korma
- Chana Masala recipe for chapathi
Aloo Capsicum
Ingredients
- 6 small potatoes boiled, peeled and halved
- 2 medium green capsicum made into 1" squares (also known as shimla mirch or bell peppers)
- 2 small tomatoes sliced
- 1 tsp Ginger Garlic Paste
- 1/2 cup roughly chopped onion
- 1 tbsp Tomato Paste
- 2 inch ginger julienne
- 4 Green Chilies
Dry Spices
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Red Chili Powder (or deggi mirch powder or paprika)
- 1 tsp Red Chili Powder
- 1/2 tsp garam masala powder
For Tempering
- 1 tsp Whole Cumin Seeds
- 2 dry red chilies whole
- 3 Bay leaves or tej patta
For garnish
- 1 tsp crushed kasturi methi
- 5 tbsp Extra Virgin Mustard Oil (or use any oil that you prefer)
Instructions
- Set a skillet or Kadai over medium high heat. Add about 1 tbsp oil. When the oil becomes moderately hot gently throw in the diced capsicums or shimla mirch and saute for about 1-2 mins. Set them aside.
- Add the rest of the oil in the same Kadai or skillet. When the oil becomes moderately hot throw in the whole cumin seeds, bay leaves and dry whole red chilies. Allow them to sizzle just for a few seconds.
- Now, add the chopped onion and fry until just beginning to turn golden around the edges.
- Immediately add the ginger garlic paste and fry well until the raw smell completely disappears.
- Next, add the tomato paste and the dry spices ( add the garam masala powder 1/2 the quantity, the rest will be used as garnish). Fry the masala well until you see streaks of oil appearing. Add salt too.
- Now, add the sliced tomatoes and fry well until the tomatoes become mushy and oil begins to ooze out. You will notice that the color of the bhuna masala will darken at this stage.
- Add the ginger and chilies and mix well with the Bhuna Masala.
- Now, add the boiled and diced potatoes and the shallow fried capsicums. Roast them well with the bhuna masala for about 5-6 mins.
- Turn of the flame and add the crushed kasturi methi and the left over garam masala powder. Give the Aloo capsicum curry a good mix and serve hot with Chapathis, pooris, parathas or rice.
Video
Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Boiled Potatoes: you can boil unpeeled small whole potatoes in an Instant Pot for just 3 mins on HIGH pressure followed by a quick release.
- Can you use raw potatoes instead of boiled? Yes, you can. In that case quater the potatoes and than add them into the bhuna masala and fry well. Sprinkle some water cover and cook the potatoes until 90% done. Than add the capsicums and follow the rest of the recipe as such.
- How to make Aloo Capsicum without onion? Follow the same recipe and skip adding the onion. You can also swap the ginger garlic paste with only ginger paste.
- Serving Ideas: Aloo Capsicum curry or Aloo Shimla Mirch tastes best with Chapathis, Pooris, parathas or even dal and rice.
- Storing Tips: The Aloo Capsicum stays good for 4 days in the fridge when stored in air tight containers.
- Re-heating Tips: Heat the Aloo Shimla Mirch in a skillet sprinkling a afew drops of water and stirring from time to time. You can also re heat the curry in the microwave oven.
- Note: Re heating the Aloo Capsicum dry sabzi will cook the capsicums slightly and make them tender. The capsicums will also loose there vibrant green color.
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