• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodies Terminal logo

  • Recipe Categories
    • Non-Vegetarian
    • VEGETARIAN RECIPES
    • BAKING RECIPES
    • DESSERT RECIPES
    • INSTANT POT RECIPES
    • AIR FRYER RECIPES
  • IP – Cooking Time
  • Our Policies
    • Accessibility
    • Privacy Policy
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Instant Pot – Cooking Time
  • Privacy Policy
  • Accessibility
×
Home » VEGETARIAN RECIPES

Aloo Capsicum

Jan 16, 2020 · Modified: Apr 23, 2020 by Foodies Terminal 9 Comments 1493 words. [feast_sponsored_disclosure before=“”]

Jump to Recipe Jump to Video Print Recipe
  • Facebook0
  • Pinterest177
  • Subscribe
  • Total177

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.

Aloo Capsicum served in an aluminum plate
Aloo Capsicum Dhaba Style

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.

Indian Aloo Capsicum recipe with green bell peppers and potatoes
Aloo Shimlamirch Sabzi

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 Shimla mirch ingredients on a black surface
Aloo Capsicum 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 Sjimla Mirch with green capsicums and aloo
Look at the gorgeous texture of the Aloo Shimla Mirch

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.

frying capsicums for aloo shimla mirch sabzi
Fry the Capsicums

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.

tempering oil in a kadai with cumin, red chilies and bay leaves
Temper oil

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.

fry onion and ginger garlic paste
Fry the Onion and ginger garlic paste

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.

fry masala powders and tomato paste
Prepare the Masala base

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.

fry the tomatoes until mushy
Fry the masala well

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.

Coat the aloo capsicum well with the bhuna masala
Coat the Aloo Shimla Mirch with Bhuna Masala
aloo capsicum dry sabzi indian style
Aloo Capsicum Sabzi done!

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 dry curry in a metal plate

Aloo Capsicum

4.91 from 10 votes
Print Recipe Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 3 people
Calories: 486kcal
Author: Meghna

Watch Recipe Video

Aloo Capsicum also know as Aloo Shimla Mirch is a delicious & very simple vegetarian Indian side dish that tastes so good with Chapathi, poori, paratha or rice. Make this simple Shimla Mirch dry Sabzi with green capsicums or bell peppers and potatoes with pantry ingredients.

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
  • ½ cup roughly chopped onion
  • 1 tbsp Tomato Paste
  • 2 inch ginger julienne
  • 4 Green Chilies

Dry Spices

  • ½ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder (or deggi mirch powder or paprika)
  • 1 tsp Red Chili Powder
  • ½ tsp garam masala powder

For Tempering

  • 1 tsp Whole Cumin Seeds
  • 2 dry red chilies whole
  • 3 Bay leaf

For garnish

  • 1 tsp crushed kasturi methi
  • 5 tbsp Extra Virgin Mustard Oil (or use any oil that you prefer)
Want more Recipe Videos?Check out our Youtube channel!

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 ½ 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.

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.
 
Nutrition Facts
Aloo Capsicum
Amount Per Serving
Calories 486 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 309mg13%
Potassium 1888mg54%
Carbohydrates 60g20%
Fiber 14g58%
Sugar 9g10%
Protein 11g22%
Vitamin A 1400IU28%
Vitamin C 162mg196%
Calcium 135mg14%
Iron 13mg72%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 486kcal | Carbohydrates: 60g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 1888mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 162mg | Calcium: 135mg | Iron: 13mg
Course :Main Course
Cuisine :Indian
Keyword :Aloo Capsicum, Aloo Capsicum Curry, Aloo Capsicum dry, Aloo Shimla Mirch, Aloo Shimla Mirch Sabzi
Hungry for more?Never miss a new recipe follow us on Pinterest @Foodiesterminal & search for recipes using #foodiesterminal on Pinterest.

More VEGETARIAN RECIPES

  • Salt Free cajun seasoning in a glass container with a spoon
    Salt Free Cajun Seasoning
  • simple fajita seasoning
    Salt Free Fajita Seasoning Recipe
  • Pressure cooked diced beets garnished with chopped parsley and served on a white plate
    Instant Pot Beets
  • Mushroom Rice with peas
    Instant Pot Mushroom Rice

Reader Interactions

Comments

  1. Jaswinder Kaur says

    November 11, 2021 at 7:39 pm

    5 stars
    This recipe looks So delicious, so easy to make and today I made it, but in different way. I made it in the instant pot. My husband loved it.
    Thanks for sharing this such a wonderful and easy recipe.

    Reply
  2. Dayal says

    April 23, 2020 at 10:09 pm

    5 stars
    Very good recipe, made it for dinner and I must say this is the best recipe of aloo capsicum. Thank you.

    Reply
    • Foodies Terminal says

      April 23, 2020 at 10:14 pm

      Thank you Dayal! I am glad that you loved the recipe 🙂 - Meghna.

      Reply
  3. Meera says

    April 23, 2020 at 11:41 am

    5 stars
    The BEST recipe ever! The capsicums were cooked just right and what a mindblowing taste. Thank you Meghna for the amazing recipe and the super help full post. Everyone in my family loved it.

    Reply
    • Foodies Terminal says

      April 23, 2020 at 11:59 am

      Thanks for your lovely feedback Meera, I am so glad that your whole family appreciated the recipe 🙂 Keeping visiting this space for more deliciousness. Take Care Meera. - Meghna.

      Reply
  4. Ranjana says

    March 04, 2020 at 11:27 am

    5 stars
    Thanks for sharing this wonderful recipe. It is very easy to cook. And you gave a detailed step-by-step process. And the taste was also amazing.

    Reply
    • Foodies Terminal says

      March 05, 2020 at 4:11 pm

      I am glad Ranjana that you loved the recipe so much. Thank you for sharing your feedback. Keep visiting us and happy cooking to you 🙂 - Meghna.

      Reply
  5. Sima says

    March 04, 2020 at 10:42 am

    5 stars
    The Best aloo capsicum I ever had. So delicious, so easy to make and my whole family loved it. Thank you so much for sharing this easy recipe. I am a huge fan of your Blog Meghna, you are an amazing cook and write such beautiful helpful posts.

    Reply
    • Foodies Terminal says

      March 05, 2020 at 4:15 pm

      Thank you so much Sima for your lovely words of appreciation. I am so glad that you find my blog helpful, keep cooking and keep visiting us 🙂 We are happy to have an amazing reader and a follower 🙂 - Meghna.

      Reply
4.91 from 10 votes (3 ratings without comment)

Do let us know if you created this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Meghna


!Hi! I am Meghna! Welcome to my web kitchen! I am the recipe developer, cook, writer & photographer behind this blog. Here you’ll find delicious, tried & tested recipes with step-by-step photos & videos.

Read about us

Get comfy this winter with our most requested soup recipes.

Download FREE eBook NOW


Footer

↑ back to top

About

  • Our Privacy Policy
  • About us

Contact

  • Contact form

Newsletter

  • Signup
  • Unsubscribe

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Foodies Terminal

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.